Serves: 5
Total Calories: 9
Up to 1 month before using:
In a folded kitchen towel, coarsely crush cinnamon sticks with a rolling pin or wooden mallet. Slice yellow rind from lemons and cut into small shreds. Reserve lemons for another use. In a medium bowl, mix cinnamon, lemon rind, allspice and cloves. Store in an airtight container in a cool, dark place.
To use, stir mixture before measuring. Add 2 to 3 tablespoons to each quart of liquid. Simmer over low heat for 15 minutes. Strain before serving and sweeten to taste.
This Mulling Spices recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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