Aspen Mulling Spices Copycat Recipe: Warm Holiday Aroma in Every Sip

Nothing captures the essence of holiday warmth like the aromatic blend of Aspen Mulling Spices. This copycat recipe recreates the signature balance of citrus, cinnamon, and clove that transforms ordinary cider or wine into a festive masterpiece. The secret lies in the precise ratio of whole spices, designed to infuse your beverages with rich, layered flavor without overpowering.

Store this blend in an airtight container for up to six months, ensuring you have holiday cheer ready at a moment’s notice. Use 2 tablespoons per 4 cups of liquid for perfect potency every time. Whether steeping in apple cider or red wine, these spices deliver the comforting aroma and taste that make gatherings unforgettable.

Ingredients for Aspen Mulling Spices Copycat

Nine whole spices blend into that signature holiday aroma you crave. Nothing artificial, just pure cozy flavor.

The cinnamon sticks and star anise are the backbone here—Penzeys or your local bulk spice shop will have the freshest. Look for plump cardamom pods (green ones if possible) and whole allspice berries instead of pre-ground. I grab my vanilla beans from Trader Joe’s when they’re in stock (cheaper than specialty stores). The orange peel is worth doing fresh: zest an organic orange, spread on parchment, and bake at 200°F for 10 minutes to dry it out.

No whole spices? Ground will work in a pinch, but cut amounts by half and steep for less time (they get bitter fast). Swap dried ginger chips for 1 tsp ground ginger if needed. Missing a spice? Lean into what you have—extra cinnamon and cloves still taste like holidays. For alcohol-free mulling, try apple juice with a splash of cranberry instead of wine or cider. The vanilla bean can be replaced with 1 tsp pure vanilla extract added after steeping.

Store in a glass jar away from light—keeps 6 months easy. Double the batch and split into small jars for gifts (tie with twine, add a cinnamon stick). The blend gets more aromatic after a week as flavors meld. Pro tip: Label with “2 tbsp per 4 cups liquid” so you don’t have to remember. Freezing isn’t necessary, but a cool pantry is ideal.

Step-by-Step Instructions for Homemade Mulling Spices

This is how I recreate that cozy holiday market aroma right in my own kitchen.

Step 1: Prepare the Whole Spices

Start with the whole spices that need a little prep work. Break the 3 whole cinnamon sticks into smaller pieces—about 1-inch lengths work well. This exposes more surface area for the flavor to infuse into your drink. I use a clean kitchen towel to wrap them and gently tap with a rolling pin.

Next, lightly crush the 6 whole cardamom pods and 4 whole star anise pods. Just press down with the flat side of your knife or give them a quick pulse in a spice grinder—you want them cracked open, not powdered. The 2 tsp whole cloves and 1 tsp allspice berries can stay whole, but you might want to give them a quick press with your knife to release their oils.

Step 2: Handle the Delicate Ingredients

Now for the ingredients that need special attention. Split the 1 whole vanilla bean lengthwise with a sharp knife, then scrape out the seeds. You’ll add both the seeds and the pod to your mix—the seeds give immediate flavor while the pod adds depth over time. I like to cut the scraped pod into 1-inch pieces for easier removal later.

Add the 2 tbsp dried orange peel and 1 tbsp dried ginger chips to the mix. If your ginger chips are particularly large, give them a quick chop so they’ll fit nicely in your mulling bag or cheesecloth. The orange peel should be in small pieces already, but check for any large bits that might need breaking up.

Step 3: Combine and Store the Spice Blend

In a medium bowl, combine all your prepared spices: the broken cinnamon, crushed cardamom and star anise, whole cloves and allspice, vanilla bean (seeds and pod pieces), orange peel, ginger chips, and 1 tsp black peppercorns. Use your hands to gently mix everything together—this helps distribute the smaller spices evenly throughout the blend.

The mixture should be fragrant even at this stage, with the citrusy orange peel brightening up the warm spices. I always give it a quick smell test here—if it makes me think of holiday markets, I know I’m on the right track. The peppercorns add just a hint of heat that balances the sweetness of the other spices.

Step 4: Package for Mulling

Divide your spice blend into four equal portions—this makes enough for 4 servings of mulled wine or cider. For each portion, I like to use either a muslin spice bag or a double layer of cheesecloth tied with kitchen twine. The bags make removal easier, but cheesecloth works in a pinch if you don’t have spice bags on hand.

When packaging, make sure to distribute the larger pieces (like cinnamon sticks and vanilla pod) evenly between the portions. Each bag should contain a good mix of all the spices. I label mine with the date and a quick note: “Mulling Spices – 1 bag per bottle” so I remember how much to use later.

Step 5: Use and Store Properly

To use, simply add one spice bag to your mulled wine or cider mixture and simmer gently. The spices should infuse for at least 20-30 minutes on low heat—you’ll know it’s ready when your kitchen smells like a holiday wonderland. The vanilla bean will darken the liquid slightly and add those warm, creamy notes that make store-bought mixes taste flat.

Store any unused portions in an airtight container in a cool, dark place. They’ll keep for up to 6 months, though I’ve found the flavor is best within the first 3 months. The spices will mellow slightly over time, but that vanilla bean keeps adding depth even as the other flavors blend together.

Perfect Pairings for This aspen mulling spices copycat

Warm Apple Cider

The classic pairing for these mulling spices is fresh apple cider. I use 4 cups of unpasteurized cider (like Martinelli’s or local orchard varieties) and 2 tbsp of this spice blend. Simmer gently for 20 minutes—the cinnamon and clove will make your kitchen smell like a holiday market. Serve with orange slices for garnish. 🍎

Red Wine Mulling

For a sophisticated twist, try this with dry red wine. I recommend Cabernet Sauvignon or Merlot—use 1 bottle (750ml) with 1 spice bag. Simmer on low for 30 minutes, then sweeten with 2 tbsp honey if needed. The vanilla bean adds luxurious depth to the wine.

Chai Tea Infusion

Steep 1 spice bag in 4 cups boiling water with 2 black tea bags for 10 minutes. I love using Tazo Chai or Bigelow Vanilla Chai as the base. The star anise and cardamom will make your tea taste like a cozy café creation. Add milk and honey to taste.

Hot Cranberry Punch

Combine 3 cups cranberry juice, 1 cup orange juice, and 1 spice bag in a pot. Simmer for 15 minutes—the tart cranberry balances the sweet spices beautifully. I like to add 1 cinnamon stick extra for garnish. Perfect for holiday brunches.

White Wine Alternative

For a lighter option, use dry Riesling or Pinot Grigio. Simmer 1 bottle with 1 spice bag and ¼ cup honey for 20 minutes. The orange peel and vanilla shine in white wine. Serve chilled after steeping for a refreshing twist.

Non-Alcoholic Sparkler

Create a festive mocktail by simmering 4 cups ginger ale with 1 spice bag for 10 minutes. I use Fever-Tree for best flavor. Strain and serve warm with a cinnamon stick stirrer. Kids and adults alike will love this bubbly treat. ✨

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