Cozy Up: 7 Ways to Enjoy Mulling Spices This Holiday Season!
Warm up your season with Simply Bhonu’s limited-edition Mulling Spices! Perfect for infusing rich flavors into wine, alcohol, cider, eggnog, or even your favorite baked goods and marinades. This aromatic blend of cinnamon, orange peel, and warm spices will fill your home with the cozy scents of the holidays!
Here are seven of my favorite ideas:
Wrap your mulling spices in a muslin cloth or a tea infuder to easily infuse flavor and make cleanup quick—just remove the bundle/infuser when you're done!
Mulled Wine
Heat 1 bottle (750ml) of red wine like Zinfandel or Merlot with 2 tablespoons of mulling spices, ¼ cup of honey or sugar, and optional sliced fresh oranges. Simmer on low for 10-15 minutes, strain, and serve warm.
Mulled Apple Cider
Simmer 1 quart of apple cider with 2 tablespoons of mulling spices and sliced fresh orange for 10-15 minutes. Strain and serve warm, garnished with apple slices and a cinnamon stick.
Spiced Syrup
Simmer 1 cup water, 1 cup sugar, and 2 tbsp mulling spices (cinnamon, cloves, star anise, and nutmeg) for 10 minutes until fragrant. Strain and store in a jar to sweeten teas, cocktails, or desserts.
Spiced Eggnog
Gently heat (do not let it come to a boil!) 1 quart of eggnog with 1 tablespoon of mulling spices and a splash of rum or bourbon (optional) for 5-10 minutes. Strain and serve warm, topped with a sprinkle of nutmeg.
Add Holiday Fragrance to your Home:
Simmer 2 tablespoons of mulling spices with water in a small pot over low heat. Let it gently steam, refilling the water as needed, to fill your space with a warm, festive aroma.
Spiced Alcohol
Simmer your choice of alcohol, like rum, whiskey, or brandy, with 1-2 tablespoons of mulling spices and a touch of honey or sugar for 5-10 minutes. Strain and serve warm for a spiced, cozy drink.
Marinades
Mix 2 tablespoons of mulling spices with olive oil, balsamic vinegar or lemon juice, garlic, and a pinch of salt. Marinate chicken, pork, or lamb for at least 2 hours before grilling, roasting, or pan-searing for a warm, spiced flavor.
