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Mulling Spice, 75g

Mulling Spice, 75g

Our luxurious mulling spice is full of aromatic, warming flavours.  Each tin is enough to mull four bottles of wine, filling your home with its gorgeous fragrance whilst it simmers.


Some of the spices we've used in this blend are traditionally associated with mulled wine, whilst others are less so.  Most commercially produced mulling mixes are made of cassia, clove, and allspice, but our special recipe includes orange and lemon peel, cinnamon and cassia bark, bruised green cardamom pods, star anise, coriander seeds, allspice berries, cloves, rosemary, juniper, nutmeg and ground vanilla pods - an intensely flavourful combination that gives real depth. It's as delicious used to make mulled wine and cider as well as it is mulled juice - why not try it with apple, grape or pomegranate juice? 


We recommend using 18g of our mulling spice blend per 75cl bottle of wine. Each tin contains 75g of spice.


Mulled Wine Recipe




1 bottle of medium bodied red wine

400ml water

18g mulling spice

50-70g sugar (or to taste)

Optional: apple slices, slices of fresh ginger


Pour the wine into a large saucepan along with the water. Add 18g of mulling spice and the slices of apple and ginger (if using.) Bring to just below a boil, then reduce the heat and simmer gently for 25 - 40 minutes. Stir in the sugar until dissolved, then pour the wine through a sieve to remove the loose spices. If you've used apple and ginger slices, divide between each mug or heatproof glass, fill with the mulled wine and enjoy!


    The spices we skilfully combine give such a flavour boost on their own, so we don't add salt or sugar to our blends. Some spices have an inherent sweetness - combining these makes delicious, sweet-tasting blends. The one exception to our rule on sugar is our Sugar Spice finishing blend, in which we use small pieces of crystallised ginger for its delicious chewy texture and spicy-sweet flavour. Other spices we utilise for their deeply savoury qualities. Salt is sometimes used whilst processing sumac berries and in curing chillies such as Urfa and Aleppo, and as such, may be present in small quantities in some of our blends. We use red miso powder, which is made with salt, as an ingredient in our Savoury and Rich spice blend.

    You may like to add a sprinkle of salt to your food in combination with our finishing blends - we leave the choice up to you!


    Spices are best stored in airtight packaging, away from sunlight and heat. To keep our finishing blends as fresh as possible, we pack them into screw-lid tins. Replace the lids after each use, and store away from sunny windowsills and sources of heat, such stovetops. If you forget to replace the lid, the finishing blend may begin to lose aroma. Please note that even if you keep our finishing blends sealed securely, you may notice some clumping - this is because we do not use anti-caking additives. Don't worry if this happens - simply give the blend a stir or use your fingertips to break down any small clumps.


    Orange peel, lemon peel, cassia bark, cinnamon bark, allspice, star anise, juniper, cloves, coriander seeds, rosemary, green cardamom, nutmeg, vanilla


    For allergens, see items listed in bold in ingredients list.


    At spicy chameleon, we believe spices should be celebrated. Our versatile spice blends will bring creativity to your kitchen – use them alone or try in combination with our finishing blends to introduce even more layers of flavour to your cooking!


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