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 infuser to easily infuse flavor and make clean up 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 15-20 minutes, strain, and serve warm.

Mulled Apple Cider

Simmer 1 quart of apple cider with 1-2 tablespoons of mulling spices and sliced fresh orange for 20-30 minutes. Strain and serve warm, garnished with apple slices and/or a cinnamon stick.

Spiced Syrup

Simmer 1 cup water, 1 cup sugar, and 2 tbsp mulling spices 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 for 5-10 minutes. Strain into cups and add a splash of rum or bourbon (optional). 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.