Mulling Spice Recipe

Start by placing the cinnamon sticks, whole cloves, star anise pods, cardamom pods and allspice berries in a large resealable bag.
Next, close the bag and crush the spices by beating them with a rolling pin.
Finally, add the dried orange peel and black peppercorns to the mulling spice mixture in a large mixing bowl, and toss everything together to mix well.
Transfer your mulling spice recipe to an airtight container or spice jar. Mulling spices will typically last up to 6 months in a cool, dark environment. I just store mine in the spice cabinet.

Start by adding 2 tablespoons of mulling spice for every 1/2 gallon of raw, unfiltered apple cider in a medium saucepan.
Heat this mixture over a medium-low heat on the stovetop until it just starts to boil. Then turn it down to low and let simmer for about 20-30 more minutes for best flavor.
Once simmered, remove your mulled cider from the heat. Run the liquid through a fine-mesh sieve to strain out all of the crushed spices.
That's it! Serve your mulled apple cider hot with a fresh slice of lemon and a whole cinnamon stick.