In our last article, we suggested a cider party with a pumpkin layer cake. Here’s a related tip:
Make mulling spice sachets for mulled cider or wine. They layer the flavors found in spiced tea on top of the base beverage, which is typically warmed cider or wine.
Make them for family, guests and gifting. Individual sachets are better for gifting; large sachets are better for a pot of cider.
For gifting and party favors, you can package the sachets in a holiday tin or a Mason jar with a red ribbon. Be sure to add the mulling instructions (below) on the gift tag or insert them into the package.
To give two individual sachets as small party favors, find a small, colored cellophane bag, a clear or vellum envelope or other gift bag. Include the instructions.
Prep time is 5 minutes to make an individual sachet, 15 minutes to steep the cider or wine. If you have nimble fingers and have organized your ingredients, you can make three individual sachets or two large ones in 5 minutes.
Thanks to McCormick for the recipe.
RECIPE: HOMEMADE MULLING SPICE SACHETS
Ingredients For 1 Bag/2 Servings
1. PLACE the spices in the center of a piece of cheesecloth. Tie tightly with long piece of string. Store in an airtight container. That’s it, until you’re ready to mull your beverage. Then…
2. PLACE the spice sachet in small saucepan. Add the apple cider or wine. Simmer over medium heat 10 to 15 minutes or until fragrant.
3. DISCARD the spice sachet. Stir in the vanilla. Serve warm or hot.
Ingredients For A Party-Size Mulling Spice Sachet
1. INCREASE the cinnamon sticks to 4, whole cloves to 2 teaspoons, whole allspice to 1 teaspoon and vanilla to 2 teaspoons.
2. WRAP in cheesecloth and warm in a pot with 2 quarts (8 cups) of apple cider or wine. You can also use apple juice. The difference is that apple cider is a fresh-squeezed product that needs to be refrigerated; apple juice is processed and homogenized to be shelf stable (no refrigeration needed until after the package has been opened).
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