Forever Spiced: Mulling Spices SAMPLE


Nothing is more festive than ladling out warm mugs of merriment from a simmering pot of intoxicating, heady, mulling spices. The botanical boldness of Forever Spiced can transform simple gatherings into multisensory experiences of ritual and reverence. And let’s not forget the health benefits of these spices - Hibiscus, Rosella and Shiraz are rich in flavonoids and polyphenols; Ginger is a potent digestive aid; the eight-pronged Star Anise adds a lively liquorice aroma; Pimento and Clove radiate anti-inflammatory benefits. Combined, these spices make an inviting, deeply fragrant, heart-warming bouquet, that packs pizzazz in every mouthful. Happy Mulling.


Hibiscus and Rosella, Australian Shiraz red wine (non-alcoholic), Ginger root, Orange segments, Pimento/Allspice berries, Star Anise, Cinnamon, Cloves, and 100% Love.


Remove one of the spice bags from the pouch and add the mix to your choice of beverage - a litre or two of Apple or Pear Cider or a bottle or two of Wine – in a large saucepan. Bring to a slow simmer over a low heat for 20 minutes (or for hours), then turn off the heat, and strain out the spices. Your spiced brew It can be served immediately or chilled for later use. Ladle into mugs or heatproof glasses and savour.

A couple of notes of execution:

We use whole spices in our blend which have a more intense flavour. The longer your brew simmers the more intense it will be, which really is a matter of personal taste.

If mulling wine, be mindful of not letting your brew boil. Alcohol evaporates so you could lose some of the boozy elements.

Mulled cider or wine is also delicious cold. Try it over ice with a jigger of bourbon or brandy, or use as a sangria. You can thank me later.

Temptress Apothecary is certified organic with ACO.