Epicurean Mulling Spices
Cover & heat to simmering (no need to boil):
1½ tablespoons Bittersweet Mulling Spices
2L juice** (or 2 tablespoons spices to 3 litres juice).
Simmer on lowest heat. Taste when spices begin to sink and cook to taste (about 30 minutes). Serve warm or chilled. The longer you simmer the stronger the spice flavour.
**Apple juice is the one used the most, but any flavour juice can be mulled or spiced. Any berry juice works well and makes a beautiful coloured drink.
Mulled Juice in the Microwave:
1 litre juice (any flavour)
½ tablespoon Bittersweet Mulling Spices
Place spices and juice in bowl, cover bowl and vent. Cook on high approximately 15 – 20 minutes. Check every so often and be very careful with hot liquid.
HOT RED MULLED WINE: Follow above directions, but cook about 60 minutes to make a stronger batch of juice**. Add equal amount Burgundy wine to warm juice and serve.
**Again, any juice will work. We recommend apple or any berry juice. If making mulled wine for a crowd why not have the spiced juice warming in a crock pot and a carafe of (Chateau Cardboard) next to it so guests can make their own brew. Remember there's a good chance that almost 50% of the guests coming to your party are designated drivers.
(SANGRIA) CHILLED WHITE MULLED WINE: Follow above directions for hot red wine, BUT use a Tropical Blend of juice. Simmer about 60 minutes to make a stronger batch, then chill and mix in equal amounts of chilled dry white wine. Serve in a tall glass with ice and a garnish of mint. Can also add a splash of soda water for an extra light drink.
SPICED TEA: Place 1 tablespoon Bittersweet Mulling Spices & 3 tea bags in 6-cup teapot. Add boiling water and steep 15 minutes. Strain and serve hot or cold. SERENDIPITEA: Add 1 shot rum and 3 shots pineapple juice to a tall glass then fill with spiced tea and a splash soda water.