Mulling Spices Recipe

Happy Thanksgiving, everyone!  I hope that wherever this finds you, that your heart is overflowing with gratitude.

Since Mark works today and my bro-and-sis-in-law, Todd and Ashlee, arrive from L.A. tonight, our Thanksgiving won’t be until tomorrow.  So, that’s why in the world I have time to post today!

Mulling Spices Recipe from The Thinking Closet

I wanted to share with you a delicious recipe for mulling spices courtesy of my Mom, Carolyn.  She originally got it from a Scandinavian store in Norwalk, Connecticut that sadly closed down a few years back.  (We’re all beside ourselves now that we no longer have a cardamom bread supplier…but that’s another story.)

My Mom uses this recipe during the holidays to make mulling spices for Swedish Glögg.  I can also attest that it’s perfect for hot cider.  Not only do the spices add instant-holiday-cheer to your hot drinks, but your entire house will smell divine.

So, stop buying expensive mulling spices at William & Sonoma!  Just make your own following this easy, inexpensive, and spicerrific recipe.


For apple cider or Swedish Glögg

A recipe from Carolyn’s Kitchen


  • Dried orange peel
  • Cinnamon sticks
  • Cloves
  • Whole Allspice
  • Raisins
  • Almonds

Mulling Spices Recipe from The Thinking Closet


1.  Dry the orange peel ahead of time (at least overnight).  You can even put the peel on a cookie sheet in the oven on warm to speed up the process.

2.  Gather your ingredients.  Prep the peel by breaking it up into smaller pieces and snap your cinnamon sticks into 1 inch pieces.

3.  Cut two pieces of cheesecloth into a 5″ square.  Stack them one on top of the other.

4.  Cluster your ingredients all together on the cheesecloth.  (There are no amounts designated because really, you can’t go wrong here!  A pinch of this…a dash of that.  Play around with your amounts to see what your taste buds prefer.)

Mulling Spices Recipe from The Thinking Closet

5.  Gather up the sides of your cheesecloth to form a sachet.  Tie it off with kitchen string or a thin piece of cheesecloth.

Mulling Spices Recipe from The Thinking Closet

6.  Meanwhile, you can heat up your liquid in a pot on the stove.  Bring it to a boil.
7.  Once it boils, lower the heat.  Drop in your sachet and allow to simmer for at least 30 minutes before serving.

Mulling Spices Recipe from The Thinking Closet

8.  Pour yourself a cup of spicy goodness.  Breathe it in.  Take a sip.  Repeat.  It is now officially the holidays!

Mulling Spices Recipe from The Thinking Closet

Happy holidays!

These little sachets make great gifts for neighbors, teachers, friends, and family.  You can even attach a cinnamon stick and little tag with the ingredients listed so they can make their own!

Mulling Spices Recipe from The Thinking Closet

Happy mulling to all and to all a good night!

P.S.  Just two more days to enter the 100 Followers Giveaway and have a chance at winning a set of 8 Anthropologie Wallpaper Coasters!  If you haven’t already entered, I’d love for you to join in on the fun.

P.P.S.  I like to link up!

This is Lauren, signing off.

Lovely comments so far...

  1. Nancy says

    I never thought of using raisins with mulling spices, you;ve given me something to think about! I have used a tea ball to hold the spices – a reusable alternative to cheesecloth. Many blessings to you as you celebrate tomorrow!

    • says

      A tea ball sounds very fun – – and much easier, too! Now YOU’VE given ME something to think about. (Yes the raisins and almonds seem somewhat unique to this particular recipe. Those Scandinavians think outside the box.) Thanks for your well wishes, Nancy. Hope you and your family had a lovely Thanksgiving.

  2. Mark says

    I can verify that the house indeed will smell divine during the mulling of said spices. It’s so crazy to see our humble drinking jar in the limelight! Your photographs just keep getting better Lauren.

    • says

      Humble drinking jar no more! I dub that jar our apple cider jar (just love being able to see the cider as I consume it!). And thanks for all of your photography tips – – I’d be lost without you!

    • says

      I’ve never made mulled wine myself, but I’m guessing you could still do it on the stovetop…though a crock pot might even allow the spices to marinate even better. Give it a try and let me know your assessment! 😉

  3. Carolyn says

    What a wonderful tutorial! Your photos are amazing!! I’ll repost on Facebook. It’s so satisfying to see you carrying on this winter/holiday tradition!

    • says

      This recipe is meant to be tweaked, so definitely go for trying the whole almonds! I bet it would still taste delightful. I only used sliced almonds because that’s what I had on hand (already pre-sliced).

  4. says

    This looks so delicious! How long would you say they will last? How do you store them? Trying to get an idea if I give them as gifts. Thanks for sharing.

    • says

      Great questions, Kortney. I stored them in a ziplock bag until ready to give them as gifts. I’d recommend using them within a few months for freshness, but whole spices (like allspice and cloves) are supposed to last up to a year; the raisins and dried oranges should keep no problem as long as they’re in a sealed container in a cool, dry place. Same for the almonds and cinnamon. You could make a tag if giving as gifts and mention sealing it in an airtight container if not using right away. Happy gift giving!

  5. Gianna says

    Thanks for sharing this, Laur! I’m going to be using this recipe to bring some holiday cheer to the Amani gathering I’m having in two weeks! Perfect timing on sharing this recipe :-) Thanks!

  6. says

    Lauren! I just stumbled across this post and MMMMM!!!!!! I think what I like most about this is you don’t have to break the bank buying all sorts of expensive spices to put together. Seriously, reading this made me wish it was October again!!

    • says

      Glad to know you’re a fan of mulling spices, as well, Gabby! I was on a major apple cider kick this past fall, so the mulling spices were not only gifts to others, but gifts to myself! Ha ha. Yes, I, too love that it’s not an expensive investment. That’s the best kind of recipe, don’t you agree? xo -Lauren

  7. says

    I am a huge, huge, HUGE fan of good ol’ homemade apple cider. And {lucky me} my handsome boyfriend makes the BEST apple cider around! {I’m telling, you he’s a keeper} What a good idea to put it in cheese cloth and make a cute little DIY gift! Or to save for quick, one or two cup cider. Yep, I am gonna remember this genius idea!

    • thethinkingcloset says

      Hold onto that man, and never let him go, Dusty! 😉 Mmmm…just reading your comment makes me want to whip up a cup of the cider right now. I think I have some mulling spices on hand still from last season!

  8. Joe L. says

    This is a great combination of ingredients. I’m thinking of using this to flavor a holiday ale I’m brewing to serve to family and friends. I’ll just need to experiment with quantities to get the flavor profile just right.


  9. Kat says

    I just wanted to let you know that you can order it from the Vermont Country Store, as well ($16.95). They have local bakeries bake all their goods.

    • thethinkingcloset says

      Wow, Kat! Thanks so much for the tips on where to find cardamom braid bread! I think we may have a road trip to West Bridgewater this December when I visit my family in New York! It just doesn’t feel like Christmas without cardamom bread.


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