Make Your Own Mulling Spices and
Enjoy a Delicious Glass of Mulled Wine

Hi

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Mulled Wine Mix

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

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With this simple homemade recipe you'll never be short of a delicious glass of spiced wine! This traditional drink is typically served warm or hot and is a favourite especially around Christmas and New Year.

Makes about 6 tbsp

tbsp = tablespoon
tsp = teaspoon

Directions:

Note: I use 2 tablespoons of mix per 750ml bottle. So this recipe is enough for 3 bottles of wine.

• Using your zester/grater, zest about 2-3 tablespoons worth of orange peel and slice about a tablespoon of ginger root. Add to a bowl

• Break up the cinnamon stick and star anise and add the pieces to the bowl

• Add the cardamom pods, cloves, allspice berries and sugar to the bowl as well and combine everything thoroughly

• Once combined, spoon the mix into the cheesecloth square and, using thread, tie all the corners together so you end up with a parcel

That's all there is to it!

Note: See the link below for a variation of this recipe and how to make the actual drink

If you don't want enough mulling spices to make 3 bottles of wine as above, reduce the amount of each ingredient. Conversely, if you want to make more mulled wine, increase each ingredient quantity.

Click here to see a variation of the above recipe which includes directions on how to make mulled wine itself.

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• A Collection of BBQ Rubs
  
• Cajun, Creole and Taco Seasonings
  
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• Recipes For Dry rubs
  
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How to Toast and Grind

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

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Until Next Week,

Jason - Spice-Mixes.com