A mixture of whole spices, usually cinnamon, cloves, allspice, star anise, nutmeg, dried orange peel and ginger, steeped in wine, cider or juice to make mulled wine and other hot winter drinks.
What it is¶
Mulling spice is a mixture of whole spices for flavouring warm drinks: cinnamon sticks, cloves, allspice, star anise, pieces of nutmeg, dried orange peel and often ginger or cardamom. The spices are warmed gently in red wine, cider or fruit juice with sugar or honey, then strained out, to make mulled wine and its relatives: German Glühwein, Scandinavian glögg, French vin chaud, and English wassail and mulled cider.
It is sold loose, in muslin sachets (like tea bags), or as a syrup; the whole-spice version gives a clearer, better drink than ground spice, which makes the liquid gritty and cloudy.
Origins¶
Spiced wine is ancient. The Romans drank conditum paradoxum, wine warmed with honey, pepper and other spices, and medieval Europe had hippocras (or ypocras), a sweetened wine infused with cinnamon, ginger, grains of paradise and other spices and strained through a cloth bag, named after the physician Hippocrates. See medieval-spice-cookery.
Warm spiced wine and ale became associated with winter and Christmas in Britain and northern Europe, and the English wassail tradition, involving spiced ale or cider, is recorded from the medieval period. Mulled wine's popularity was boosted in the 19th century, and the Christmas markets of Germany and Austria, with their Glühwein stalls, are now its best-known setting.
What goes in it¶
| Component | Role |
|---|---|
| cinnamon sticks | Sweet warmth; the backbone |
| cloves | Pungent, festive; very strong |
| allspice berries | Round, clove-like warmth |
| star anise | Sweet liquorice |
| nutmeg (cracked) | Rich sweetness |
| Dried orange or lemon peel | Bright citrus |
| ginger (dried pieces) | Warmth |
| Cardamom | Scandinavian glögg staple |
| Optional: peppercorns, vanilla, bay leaf, mace | Variations |
Flavour¶
Warm, sweet and aromatic, with cinnamon and cloves in front, orange brightness and the soft sweetness of allspice and star anise. In wine, the spices round off acidity and tannin; in cider and apple juice, they turn a sharp drink into a mellow one.
How to use it¶
- Mulled wine: see the recipe below.
- Mulled cider: the same spices in dry cider with a little brown sugar or honey; good with extra ginger.
- Glögg: red wine, often fortified with port or aquavit, with extra cardamom, and served with raisins and almonds.
- Non-alcoholic: apple juice, cranberry juice or a mix, simmered gently with the spices.
- Poaching: pears or plums in mulled wine; a spiced syrup for fruit salads.
⚠️ Keep it below a simmer
Boiling drives off the alcohol and extracts bitterness from the spices and orange pith. Warm mulled wine gently, to steaming but not bubbling, around 70–80 °C.
Making it at home¶
Serves 6 (1 bottle of wine) · 30 minutes
You need
- 2 cinnamon sticks
- 6 cloves
- 6 allspice berries
- 2 star anise
- 4 green cardamom pods, lightly cracked
- ¼ nutmeg, cracked into pieces
- 3 thin slices fresh ginger (or a few pieces of dried ginger)
- Pared zest of 1 orange (no white pith), or 1 tbsp dried orange peel
- 750 ml bottle fruity red wine (such as Merlot or Grenache)
- 60–100 g sugar or honey, to taste
- 250 ml water, apple juice or orange juice (optional, to lengthen)
- Optional: 50–100 ml brandy, port or rum
Method
- Put all the spices, ginger and orange zest into a saucepan with the sugar and water or juice (or a splash of the wine).
- Warm gently, stirring, until the sugar dissolves, then simmer for 5 minutes to make a strongly spiced syrup.
- Add the wine and heat gently until steaming, without boiling. Keep it on the lowest heat for 10–15 minutes to infuse.
- Taste and add more sugar if needed; stir in the brandy or port if using. Strain into heatproof glasses.
Variations¶
- German Glühwein: cinnamon, cloves, star anise, orange and lemon; sometimes served with a shot of rum (mit Schuss).
- Scandinavian glögg: heavy on cardamom, with ginger, cloves and orange; raisins and almonds in the glass.
- English mulled wine and wassail: often with nutmeg and ginger; wassail is based on ale or cider.
- Mulled cider: extra ginger, allspice and apple.
- Sachets: commercial bags with ground or broken spices, handy but less fragrant.
Every household and Christmas market stall has its own mix; there is no single authentic mulled wine.
Buying and storing¶
Whole mulling spices keep for a year or more in an airtight jar; dried orange peel fades faster, so add fresh zest when possible. See storing-spices.