Homemade Mulling Spices
Homemade mulling spices are a warm, citrusy blend of whole spices that makes apple cider smell like the holidays. Crushed cinnamon sticks and star anise lead the flavor. Simmer a spoonful into mulled wine for a Christmas open house or a tree trimming night. Make a jar ahead and it keeps for six months. The blend takes about five minutes and makes several batches.
The holidays smell like mulling spices. Cinnamon and orange peel simmering on the stove, filling the whole house before anyone even grabs a mug.
This jar is how you get that smell on demand. Skip the boxes and packets at the store, and the powdered stuff is a hard no. Whole spices you crush yourself release way more flavor, and it feels a lot more special than ripping open a packet.
It comes together in about five minutes with spices you probably already have. Make it once and you’ll wonder why you ever bought it pre-made.
This is the same blend I use in my Wassail, so make a jar and you’re halfway to a pot of holiday punch.
What Does Mulled Mean?
To mull something means to heat it, sweeten it, and infuse it with spice and flavor. The term almost always applies to drinks.
Mulled wine and mulled cider are the classics, but the technique works on anything warm that benefits from a little spice and sweetness.
Holiday Drinks to Pour This Season
- Blood Orange Cinnamon Margarita – citrusy margarita with a warm cinnamon kick
- Crockpot Hot Cocoa – rich, creamy hot chocolate that stays warm in the slow cooker all party long
- Cranberry Sangria – make-ahead holiday pitcher loaded with tart cranberries
- Pomegranate Clementine – bright winter cocktail made with in-season pomegranate
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cinnamon sticks: This is the backbone of the blend. Whole sticks release flavor slowly as they steep, which is exactly what you want. Do not substitute ground cinnamon. It turns your drink cloudy and gritty and no one wants that.
Cardamom pods: Add a floral, slightly citrusy note that rounds out the heavier spices. Crack them lightly before adding so the seeds can release more flavor.
Allspice berries: Taste like a combination of cinnamon, cloves, and nutmeg all at once. A little goes a long way.
Whole cloves: Intense and warming. They are one of the reasons mulled drinks smell the way they do.
Star anise pods: They bring a subtle licorice note that works in the background without being in your face.
Black peppercorns: Adds a gentle heat that balances the sweetness of the cider or wine. Do not skip them!
Dried orange peel: This ties everything together with a bright citrus note. Store-bought works great. If you cannot find it, make your own. Slice oranges thin, bake on a sheet pan at 200°F for about an hour until dry, cool completely, then chop fine or run through a spice grinder.
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How To Make Mulling Spices
- Place the cinnamon sticks, cardamom pods, allspice berries, cloves, and star anise in a large zip-top bag.
- Crush with a rolling pin a few times to break up the larger pieces and release the oils.
- Add the dried orange peel and black peppercorns to the bag and toss to combine.
- Store in an airtight container in a cool, dark place until ready to use.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How to Use Mulling Spices
To mull a beverage, add your spice mix and heat it slowly so the flavors have time to infuse.
For apple cider: Use 3 tablespoons of spice mix per gallon of cider. Heat on the stovetop over medium-low or in a slow cooker on low.
For wine: Use 1 tablespoon of spice mix per bottle of wine. Add a splash of brandy if you want to make it extra special.
Steep time: Bring your beverage to a gentle simmer and let the spices steep for 10 to 20 minutes. The longer they steep, the stronger the flavor. If you are using a slow cooker, keep the spices in until you are ready to serve.
Tip: Use spice muslin bags to portion out your mix before steeping so cleanup is easier and you are not fishing out whole cloves at the bottom of your mug.
Storage
Store your mulling spice blend in an airtight container in a cool, dry, dark place. It will keep for up to six months.
Label it with the date so you know where you stand. Glass jars work best and make beautiful gifts.
Variations
Add crystallized ginger for a little kick and extra warmth.
Add lemon peel alongside the orange for a brighter, more citrusy blend.
Use as a baking spice. Grind the whole blend into a powder and use it as a substitute for pie spice in cookies, cakes, pancakes, and waffles. It works anywhere pumpkin pie spice would go.
Infuse spirits. Steep the blend in vodka, tequila, or bourbon for a few days to make your own spiced liqueur. Add to sangria or cocktails all winter long.
Toast the spices first using a dry skillet over medium heat for about two minutes until fragrant. It deepens the flavor noticeably.
Holiday Snacks for Your Spiced Drink Spread
- Spiced Walnuts – crunchy walnuts coated in warm cinnamon and clove spice
- Candied Pecans – sweet, crunchy pecans made for holiday snacking
- Gingersnap Pecans – sweet and spicy pecans with all the flavor of a gingersnap cookie
- Christmas Snack Platter – festive grab-and-go board for a holiday crowd
Frequently Asked Questions
Whole spices are strongly recommended. Ground spices make your drink cloudy and gritty and the flavor does not develop the same way during steeping. Whole spices release their oils slowly, which is the whole point.
For apple cider, use 3 tablespoons per gallon. For wine, use 1 tablespoon per bottle. You can always add more if you want a stronger flavor after tasting.
Stored in an airtight container in a cool, dry, dark place, your mulling spice blend will stay fresh for up to six months.
Yes, and you should. Make a big batch at the start of the season, portion it into jars, and you are set for every holiday gathering plus gifts.
Once steeped, the spices have given most of their flavor to the liquid. You can steep them a second time in a fresh batch but the flavor will be noticeably weaker. Fresh is always better.
Grind it and use it as a baking spice, steep it in spirits, add it to tea, or give it away as a gift. It also makes your house smell incredible if you simmer it in a pot of water on the stove.
You do not need one but it makes cleanup much easier. Muslin spice bags or even a coffee filter tied with kitchen twine work perfectly.
Looking for more ways to flavor your favorite meals? Check out our full collection of Homemade Spice Mixes and Seasoning Blends.
Recipe Tips & Tricks
- Always use whole spices, not ground.
- Toast them in a dry skillet for two minutes before crushing for deeper flavor.
- Add dehydrated orange slices as a garnish when serving – they are beautiful floating in a mug or punch bowl.
- Mix the blend thoroughly before portioning because the smaller spices settle to the bottom.
- Crush the cinnamon sticks into smaller pieces so they fit more easily into bags and jars.
- Brandy in the cider or wine is never a bad idea.use whole spices
This fragrant mulling spice recipe makes a great edible gift for coworkers, friends, family, neighbors, teachers, and anyone else you like to exchange gifts with.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Homemade Mulling Spices Recipe
Equipment
Ingredients
- 3 ounces cinnamon sticks
- ⅓ cup cardamom pods
- ¼ cup allspice berries
- ¼ cup whole cloves
- ¼ cup star anise pods
- ⅓ cup dried orange peel store bought or dried in oven
- ¼ cup black peppercorns
Instructions
- Place cinnamon sticks, cardamom pods, allspice berries, cloves and star anise in large zip top bag.
- Crush with rolling pin a few times to break larger spices and release the oils.
- Add dried orange peel and peppercorns to the bag and toss to mix well. Store until ready to use.
Notes
- Always use whole spices, not ground.
- Toast them in a dry skillet for two minutes before crushing for deeper flavor.
- Add dehydrated orange slices as a garnish when serving — they are beautiful floating in a mug or punch bowl.
- Mix the blend thoroughly before portioning because the smaller spices settle to the bottom.
- Crush the cinnamon sticks into smaller pieces so they fit more easily into bags and jars.
- Brandy in the cider or wine is never a bad idea.
Nutrition
{Originally posted 0819/2020 – photos and recipe notes updated 05/14/26}
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How much would you suggest to use for tea or infusing liquors?
I would start with 1 teaspoon if you are making a smaller amount of tea or liquor. The spices can be strong if infusing for a long time period so start small.
Gluhwein!!! stupid spell check
LOL!
My family loves mulled wine for the winter months, so glad I found this recipe, this makes the best glueing, thank you so much!
I am so glad that you like it!
P.S. FYI, there seems something wrong with the rating widget or such…won’t accept the rating. Which might explain why this awesome recipe has no ratings…
Tried a bunch of mulling spice recipes; nothing clicked. (And from the couple that even had notable “ratings”, it seemed that the higher the rating, the worse the results for me!). Until this one. Excellent…just what I was looking for, and hits the “right” taste notes exactly as I wanted. Thank you.
So glad you liked it!!