Make Your Own Mulling Spice & Add Fab Flavours to Your Homemade Mulled Wine
16th December 2015 -- Issue #67
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Mulling Spice Recipe
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
Mulled Wine Spice
As it's nearly Christmas why not make your own mulling spices and mulled wine? This easy to make recipe is the perfect blend of spices for adding fab flavours and can be made in literally minutes.
Note: You'll need a piece of cheesecloth or muslin.
Ingredients: (makes about 8 tbsp)
8-10 whole star anise
2 tbsp allspice berries
1 tbsp brown sugar
10-15 green cardamom pods
2 tsp whole cloves
2 cinnamon sticks
1 medium sized orange
A small piece of fresh ginger root
tbsp = tablespoon
tsp = teaspoon
- Zest the orange and grate about 4 teaspoons of ginger
- Break up the cinnamon sticks and star anise
- Add the cinnamon and star anise pieces and other dry ingredients to a bowl and combine
- Once combined, spoon all the ingredients into the middle of an 8-10 inch cheesecloth square
- Bring all the corners together and tie the ends together with some thread so you have a sealed parcel
That's all there is to it!
You add the ginger and orange only when making the drink.
Note: Just before using give the parcel a bash with something heavy. This will crack the
ingredients and help release the flavours. (Wrap the parcel in a tea towel first so as to prevent it splitting)
The above recipe makes enough for 4 bottles of red wine. Reduce the amount you add to the parcel if you want to make less.
Click here for a collection of my other homemade spice blends.
I'll Send You "How to Make Mulled Wine"
Instructions in the Next Few Days
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
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.
Pass It On
If you like this e-zine, please do a friend and me a big favour and "pay it forward."
If a friend DID forward this to you and if you like what you read, please
subscribe by visiting my newsletter page
Until Next Week,
Jason - Spice-Mixes.com