Nostalgia for days long past, with the chill of winter around the corner, what better time to break out the Mulling Spices that warm the soul in so many ways! We all know too steep in Cider or in Wine, but here are some other fun uses for Mulling Spices that will chase those cold days away all winter long!
Java Momma has beautiful mulling spices for all of your recipes!
Spiced Mocktails
2 cups of Pear Juice
1 ½ cups orange juice
½ cup cranberry juice
2 T. Mulling Spices
In a large saucepan, over medium heat, place all ingredients. Stir to combine. Simmer over a medium-low heat for 20 minutes. Strain and serve.
(Mix and match your favorite juice flavors! 4 cups liquid to 2T. Mulling Spices)
Mulled Tea Cubes
Make up a strong tea by using 2 tsp of Mulling Spices to 6oz. of water. Steep for 5-7 minutes, strain and pour your Mulled Tea into ice cube trays and freeze. Serve these in your chilled cocktails so they don’t get watered down.
Sugar Syrups
Holiday breakfasts are all about cozy, warm and inviting. Using a spiced syrup on (or in!) your pancakes, waffles and French Toast will have everyone clamoring for more!
2 T. Mulling Spices
1 ½ cups maple syrup or honey
2 T. water
Place ingredients in a saucepan and simmer on low for about five minutes. Remove from heat and cover. Let steep for 60 minutes and up to 4 hrs. before discarding Mulling Spices. The longer it steeps the stronger the flavor.
Baking Up Spicy!
Desserts are a wow all year round, but the warm spicy, not the hot spicy, are what we love during the chilly moments of winter. Instead of grabbing the apple spice blend sitting in your cupboard, lightly grind up 2 T. of Mulling Spices and use those in your favorite baked goods instead! Your Crumbles, Crusts, Cookies and Nut Rolls with thank you for adding the extra pizazz!
Spiced Shortbread Cookies
Ingredients:
2 T. Mulling Spices, ground
2 cups flour
½ t. Course Sea Salt
¾ cup sugar
1 t. almond extract
2 sticks unsalted butter
Combine the ground Mulling Spices, flour and salt in a food processor. Pulse until tea is evenly distributed. Add the sugar, almond and butter; pulsing until the mixture starts to form a dough. Press dough together and place dough on a lightly floured piece of parchment paper. Roll out to about ½ inch thick. Wrap in plastic wrap and refrigerate for 15-20 minutes. Preheat oven to 375 F. Remove dough from fridge and cut cookies into desired shapes. Place on a parchment-lined cookie sheet. Bake until edges are browned, around 10-12 minutes. Remove from oven and cool on sheets for 5 minutes, then move to wire racks to cool.
Mulled Entrees and Side Dishes
Mulling Spices are perfect to add to your Holiday Salads, Sides and Entress. No need to keep these warm spices just to your Figgy Pudding each year! A warm quinoa salad, a dressing on some fresh arugula or in a gravy…please pass the Turkey, it’s time to celebrate!
Mulled Vinaigrette Dressing
2 T. Mulling Spices
2 cups Apple Cider, White Wine or Champagne Vinegar
Zest of one orange
2 Tbsp Honey
In a medium saucepan, whisk vinegar of choice together with Mulling Spices, orange zest and honey. Simmer for about a 2 minutes, until honey dissolves, then remove from heat and allow to cool. Use to dress a winter leaf or grain salad.
Mulled Cream
1 T. Mulling Spices
1 cup cream or milk of choice
1 T. Sugar In a saucepan over a medium heat, bring cream to a simmer. Just before it starts to boil, remove from heat, add the Mulling spices and stir. Cover and allow to steep from 30 minutes. Strain into a jar or container. Store in the refrigerator until ready to use. Perfect for coffee creamer, to froth and serve in tea lattes, or to whip (if using heavy whipping cream) and serve on top of pie.