As the Romans traveled across Europe, mulled wine was introduced to the people who embraced the beverage that eventually came to be known as wassail. It was especially popular in medieval England during the winter months. Now, for the first time, we’re making the recipes available to you!
Mulling spices are made by mixing the right portion of the following:
This sounds easy, right? Wrong. Getting the ingredients is easy, but the secret to making authentic mulled beverages comes down to the quality of the ingredients.
In a large, nonreactive pot, lightly toast 1 cup dried mulling spices over low heat for about one minute until fragrant. Remove pot from heat; let cool slightly. Slowly add cider (or apple juice) and stir. Return pot to heat and bring mixture to a simmer. Reduce to low heat and continue to simmer for at least 20 minutes. Occasionally gently stir. Strain through a fine-mesh strainer. Carefully ladle into mugs and add a one-inch cinnamon stick into each mug for garnish. Makes 8 servings. You can adjust the amount of mulling spices based on your taste.
Bring 8 cups of water to boil in a large, nonreactive pot. Remove from heat. Add 6 to 8 your favorite black tea bags. Add 6-10 teaspoons of the mulling spices, 1 teaspoon lavender (optional) and 1 tablespoon honey (or more to taste). Then, steep for 5 minutes. Return to low heat and simmer for at least 20 minutes. Strain through a fine-mesh strainer. Serve warm or chill. Makes 8 servings.