Getting Ready for Apple Cider
It's starting to look like Fall everywhere we go (in a store). It's still very hot outside, but we can't help but think and dream of those cooler temps and cozy fires.
Today I made our own Mulling Spices (a Williams Sonoma Copy). Let me share how I did that and where I found these spices! 
All you need is:
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4 tablespoons plus 1 teaspoon of Whole All Spice Berries
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1 cup of crushed cinnamon sticks (I put whole sticks in a bag and smashed with a rolling pin…it was a lot of fun)
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2/3 cup plus 2 tablespoons of Dried Orange Peel
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2 Tablespoons plus 2 teaspoons of Whole Cloves
Combine everything together and divide 2 Tablespoons into each bag. I used 10 bags total. Seal in an airtight container. I used the leftovers to simmer on the stove for a lovely aroma.
Each bag seasons 4 cups of Apple Cider. To use, we are following this recipe below-
Equipment & Ingredients:
- 2 tbsp Mulling Spices
- 1/2 gallon Apple Cider fresh, unfiltered
- 2 tbsp brown sugar optional
- orange slices for garnish
- cinnamon sticks for garnish
Instructions
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Pour the apple cider into a 3-quart saucepan, cover, turn the heat on medium-high.
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While the cider is heating, measure out your mulling spices and brown sugar.
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Add the mulling spices and brown sugar into the sauce pan with the cider.
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Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20-30 minutes on low heat.
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Use a fine mesh sieve to strain the hot mulled cider away from the spices.
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Serve hot. Add a cinnamon stick and orange slice to each cup if desired.
