Homemade Mulling Spices Recipe

Homemade mulling spices are a simple blend of whole cinnamon sticks, cardamom pods, allspice berries, cloves, star anise, black peppercorns, and dried orange peel that you crush together and steep in warm beverages. The mix takes about five minutes to assemble, makes enough for several batches, and keeps for up to six months. Use it in mulled wine, apple cider, or wassail all season long.

Jump to Recipe

jar of spices with a spoon pouring some out

The holidays smell like mulling spices. That warm, spicy, citrusy aroma that hits you the moment something starts simmering on the stove. That’s what this mix does -makes the holidays cozy.

If you are planning a holiday spread with Wassail, crockpot hot cocoa, or a Christmas snack platter, having a jar of homemade mulling spices ready to go makes everything easier and smell better.

Skip the boxes and jars at the store. The powdered stuff is a hard no. Whole spices that you crush yourself release so much more flavor and make the whole process feel special rather than like you ripped open a packet.

This blend comes together in about five minutes and the ingredients are pantry staples you probably already have. Once you make it, you will wonder why you ever bought it pre-made.

My spiced walnuts use some of the same warm spices, so while you are at it, grab the cinnamon and cloves and make both.

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.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.

individual ingredients for a recipe with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Cinnamon sticks – 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.

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.

For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.

How To Make Mulling Spices

spices in a plastic bag with a rolling pin

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.

open plastic bag with crushed spices in it

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 – use a dry skillet over medium heat for about two minutes until fragrant. It deepens the flavor noticeably.

Recipes to Make With Your Mulling Spices

Wassail – the classic slow cooker spiced cider punch that is made for this blend. This is the most direct use of your mulling spice mix and a holiday crowd-pleaser every single time.

Crockpot Hot Cocoa – not a traditional mulled drink, but a small spoonful of your mulling spice mix stirred into a slow cooker full of hot cocoa makes it taste like something you would pay twelve dollars for at a Christmas market.

Cranberry Sangria – the orange peel in your spice blend is right at home in a winter sangria. Use your blend to infuse the wine before building the drink.

Spiced Walnuts – shares the same warm cinnamon and clove profile. If the spice cabinet is already open, you might as well make both.

Christmas Snack Platter – a full holiday spread deserves a warm mulled drink alongside it. This is the pairing your guests did not know they needed.

Frequently Asked Questions

Can I use ground spices instead of whole?

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.

How much mulling spice mix do I use per serving?

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.

How long do mulling spices last?

Stored in an airtight container in a cool, dry, dark place, your mulling spice blend will stay fresh for up to six months.

Can I make mulling spices ahead of time?

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.

Can I reuse mulling spices after steeping?

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.

What can I do with leftover mulling spice mix?

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.

Do I need a spice bag to steep mulling spices?

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.

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 aromatic 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!