Posted on by Creative Co-Op

Mulling Spice Blend

For centuries, mulling spices have been used to flavor hot-spiced cider and mulled wine. Our custom-blended mulling spices feature cassia cinnamon bark, allspice, cloves and nutmeg for a rich, spicy, flavor that creates the most authentic of mulled beverages. This premium blend can be used to flavor red wine, apple cider, eggnog, hot buttered rum, teas or cranberry juice to create a warm, winter beverage that is festive and comforting.

  • Any holiday beverage or cocktail
  • Great for throwing into braised meat
  • Pairs great with a deep cabernet!

Recipes:

Mulled Crème Brûlée INGREDIENTS: 1 Tbsp F+F Mulling Spice Blend 2 c Heavy Cream ½ tsp Salt 6 Egg Yolks ½ c Granulated Sugar, plus more for topping DIRECTIONS: 1. In a spice grinder, grind 1 tablespoon of the F+F Mulling Spice Blend until super fine, like flour. 2. In a saucepan, whisk together the ground spices with the heavy cream & bring to a boil. As soon as it reaches a boil turn it off & let it cool. 3. Separate the egg yolks. Whisk in yolks, one at a time, to the cooled heavy cream mixture, making sure to fully combine after each egg. 4. Whisk sugar into heavy cream mixture. 5. Place cream mixture into bowls that have at least a ¼ of an inch lip for the sugar topping, then let them sit refrigerated for 4 hours, or overnight. 6. Sprinkle additional white sugar on set brûlée & use a torch to melt & caramelize the sugar. 7. Serve immediately. Enjoy!

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Mulling Spice Cocktail Syrup YIELDS: Approx. 8 oz INGREDIENTS: 1 c Dark Brown Sugar 1 c Apple Cider Peel of 1 Orange 1 tsp Vanilla 6 Tbsp F+F Mulling Spice Blend DIRECTIONS: 1. Add brown sugar and apple cider to a sauce pan and bring to a boil. Simmer until the sugar dissolves, whisking as needed. 2. Stir in the orange peel, vanilla and F+F Mulling Spice Blend. Remove from heat, cover & let it steep overnight, or for at least 4 hours. 3. Strain, and add to any cocktail for a nice holiday flavor! Enjoy!

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Mulling Spice Simmer Pot with Evergreens INGREDIENTS: A Couple Sprigs of Evergreen, Pine or any Fragrant Greens 1 Orange, halved 6 Tbsp F+F Mulling Spice Blend DIRECTIONS: 1. Add all ingredients to a large pot of water. Bring to a boil & let simmer. 2. Once it is completely heated, turn off and enjoy the simmer pot fragrance. 3. You may reheat throughout desired use when the pot cools & the smell begins to weaken, adding water as needed. Enjoy!

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Citrus Mulled Sangria INGREDIENTS: 1 Large Pear 1 Large Orange Cheesecloth, as needed 5 Tbsp F+F Mulling Spice Blend 1 c Orange Juice 3-5 Rosemary or Thyme sprigs 1 Cinnamon Stick 4 oz Campari or Orange Liqueur 1 bottle Dry Red Wine INSTRUCTIONS: 1. Thinly slice pear & orange, then set aside, reserving some as garnish for each individual glass if desired. 2. Create a sachet by cutting a 5-6 inch square of double-layered cheesecloth. Fill with 5 tablespoons of F+F Mulling Spice Blend. Bring together the 4 corners of the cheesecloth sachet & tie with bakers’ string, so that the spices are fully contained. 3. Warm orange juice on stovetop, adding sliced pear, orange, rosemary or thyme, cinnamon stick & mulling spice sachet. Simmer gently for 20 minutes, so the flavors meld. 4. Remove from heat and allow to cool. 5. Once cooled add compari or orange liqueur & red wine & stir well. Let sangria completely cool in the fridge. 6. Remove mulling spice sachet & cinnamon stick, and strain. Pour into glasses & serve with reserved fruit & herbs as garnish, if desired. Enjoy!

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Mulled Brioche French Toast INGREDIENTS: 3 Tbsp F+F Mulling Spice Blend Cheesecloth, as needed 3 c Whole Milk 3 Large Eggs 1 tsp grated F+F Whole Nutmeg Spice 2 tsp Cinnamon Juice & Zest of 1 Orange 1 Loaf Brioche Bread (or a thick white bread) TOPPINGS: Butter F+F Small Batch Vermont Maple Syrup Powdered Sugar DIRECTIONS: 1. Create a sachet by cutting a 3-4 inch square of double-layered cheesecloth. Fill with 3 tablespoons of F+F Mulling Spice Blend. Bring together the 4 corners of the cheesecloth sachet & tie with bakers’ string, so that the spices are fully contained. 2. Bring milk to a low simmer. Once you see some bubbles, add the mulling spice sachet. Remove from heat & let it sit for 20 minutes, or until cooled. 3. Once cooled, remove the sachet with a mesh sieve or spoon. 4. Make sure your mulled milk is cool to touch & then whisk in the eggs. 5. Grate F+F Whole Nutmeg Spice into milk & egg mixture. Add cinnamon, zest & juice of one orange. Stir until combined. 6. Arrange sliced brioche bread in a baking dish & pour the milk egg mixture over it, allowing it to fully soak. Cover & refrigerate 4 hours, or overnight for best flavor. 7. Bake at 325°F for 25 minutes. Finish on low broiler for 2 minutes to get the desired crisp. 9. Serve with butter, F+F Small Batch Vermont Maple Syrup & powdered sugar. Enjoy!

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Mulled Honey INGREDIENTS: ½ c Honey 1-3 Tbsp F+F Mulling Spice Blend Cheesecloth as needed DIRECTIONS: 1. Create a sachet by cutting a 3-4 inch square of double-layered cheesecloth. Fill with 1-3 tablespoons of F+F Mulling Spice Blend. (The more mulling spices you use the stronger the flavor.) Bring together the 4 corners of the cheesecloth & tie with bakers’ string, so that the spices are fully contained. 2. Bring honey to a low simmer until you see bubbles form around the edges. 3. Remove honey from heat, add in the mulling spice sachet & let it sit for 30-40 minutes. 4. Remove mulling spice sachet. Pour mulled honey on top of your favorite cheese, in some tea, or over pizza or scones. Enjoy!

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Mulled Hot Chocolate INGREDIENTS: 4 c Whole Milk ¼ cup F+F Small Batch Vermont Maple Syrup 3 Tbsp F+F Mulling Spice Blend Cheesecloth as needed ¼ c Unsweetened Cocoa Powder (60% cocoa) DIRECTIONS: 1. Bring 4 cups of milk to a low simmer, in a sauce pan over medium-low heat on the stove top. 2. Add in the F+F Small Batch Vermont Maple Syrup & whisk until dissolved. Remove the sauce pan from heat. 3. Create a sachet by cutting a 5-6 inch square of double-layered cheesecloth. Fill with 3 Tbsp of F+F Mulling Spice Blend. Bring together the 4 corners of the cheesecloth sachet & tie with bakers’ string, so that the spices are fully contained. 4. Add mulling spice sachet to milk mixture & let it sit for 20 minutes. 5. Remove the mulling spice sachet & rewarm the milk slowly, whisking in cocoa powder. 6. Once fully incorporated, pour into mugs & serve. Enjoy!

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Mulled Short Ribs INGREDIENTS: 4-5 Short Ribs (3 oz each) 3 Tbsp F+F Small Batch Vermont Maple Syrup 4 Tbsp Tomato Paste 3 sprigs of Thyme 3 sprigs of Rosemary 4-5 Tbsp Parsley Olive Oil Salt & Pepper Butter 5 Carrots 1 Yellow Onion 4 Celery Stems 5 Cloves of Garlic, minced 6-8 c Chicken or Beef Stock 1 c Red Wine ¼ c Brown Sugar 5 Tbsp F+F Mulling Spice Blend Cheesecloth, as needed DIRECTIONS: 1. Stir together F+F Small Batch Vermont Maple Syrup, tomato paste & chopped herbs in a bowl. Slowly mix in olive oil until it comes together & forms a paste. 2. Season the short ribs with salt & pepper, then rub the maple syrup tomato paste mixture onto the short ribs. 3. Sear seasoned meat in a Dutch oven. Flip on both sides. 4. Once seared, remove from pan & set aside. Your meat should not be fully cooked, just seared with nice color on either side. 5. Peel carrots & chop up into large pieces (3-4 large pieces depending on size & width of carrots). Chop the onion & celery into large chunks, as well. 6. Add veggies to the same pot & lightly sautée with a bit of oil, butter or a couple tablespoons of broth to deglaze the brown bits left by the meat. 7. Once lightly sautéed, add in garlic, red wine & brown sugar and stir well. 8. Return the seared & rested short ribs to the pot, as well as any drippings that may have occurred while resting. 9. Cover the short ribs with broth until all meat is just covered. 10. Create a sachet by cutting a 5-6 inch square of double-layered cheesecloth. Fill with 5 tablespoons of F+F Mulling Spice Blend. Bring together the 4 corners of the cheesecloth sachet & tie with bakers’ string, so that the spices are fully contained. 11. Add mulling spice sachet to the pot, put lid on top & place in the oven at 300°F for 4-6 hours. Cooking time will depend on size and fat ratio in the short ribs. Add broth while cooking, if too much of the broth has evaporated & the ribs are no longer submerged. Check for desired constancy with a fork. Once it falls apart to touch, it is finished. Enjoy!

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