Mulling spice mixes vary widely in their formulation. Many western cultures have cultivated traditions around the mulled wine punches made from these spices and each has imparted its own stamp on the blend of spices they steep. Most have cinnamon and some form of citrus. Cloves are also popular as are allspice berries, but there are variations that include black peppercorn, ginger root, star anise and/or cardamom. Our formulation is made many of the popular inclusions: cinnamon chips, dried orange peel, whole clove buds, whole allspice berries, decorticated cardamom seeds, and some star anise for a touch of licorice.
With this line up of spices it's not a surprise that mulled wine is a favorite during the holiday season. If you haven't had a chance to wrap your hands around a warm mug of spiced wine during the holidays we invite you to try it out.
Remember too that mulled spice mix is often dropped into a pot of water and made to simmer over the stove for hours as an aromatic potpourri. Your house will smell of Christmas.
Either way mulling spices will make a great holiday infusion.
When making mulled wine, take care not to let the wine get to boiling or at being at temperatures above ~170°F for long periods; this is a little less than the boiling point of alcohol. If heated at higher temperatures for too long, the alcohol will start to evaporate.
According to Merriam-Webster, use of the word “mull” dates to the early 17th century, although the practice of imbibing warm spiced wine is traced to the ancient Greeks. Not to be outdone, the ancient Romans had their own version of mulled wine called Conditum Paradoxum, which was flavored with dates, peppercorns, bay leaf and saffron. Fortunately, it’s no longer necessary to make bad alcohol taste good.
