Hot Mulled Spice Mix

This mulled spice mix is built for the long game. One big batch fills a jar that’ll carry you through the entire holiday season and beyond, ready to drop into a pot of warm cider, wine, or even a simple mug of hot water with honey.

What makes this blend unusual is the combination of lemongrass and dried mint alongside the classic mulling spices. Cinnamon, cloves, and allspice do what you’d expect, but the lemongrass adds a bright, citrusy note and the mint brings a cool finish that keeps each sip interesting. Star anise rounds things out with that warm licorice flavor, and dried orange zest ties it all together.

Keep the spices whole. That’s key. Ground spices cloud your drink and turn bitter with extended simmering. Whole spices release flavor slowly and strain out clean.

Kitchen Tips

• To use, add about 3 tablespoons of the mix per quart of liquid. Simmer gently for at least 20 minutes, longer for stronger flavor.
• Store in an airtight glass jar away from light and heat. Whole spices keep their potency for up to a year.
• For gift-giving, portion into small muslin bags or mason jars with a tag listing suggested uses.
• Crack the cinnamon sticks in half before adding to liquid so they release flavor faster.

Variations

• Chai-style blend: Add whole cardamom pods and a few black peppercorns for a spicier, tea-friendly version.
• Booze-free warm punch: Simmer with apple juice and cranberry juice for a family-friendly holiday drink.