bisschopswijn

641.628.9444
info@bisschopswijn.com
Product of Pella, Iowa, USA

mulling spices

Beverages with Alcohol

Bisschopswijn Market Recipe

64oz cranberry juice
64oz apple cider
1/3 cup brown sugar
1 oz. (generous 1/4 cup) Bisschopswijn Mulling Spices

Optional – After brewing add 1-2 ounces one of our many favorite types liquors to each mug full to make into a delicious hot toddy.  Just to name a few we like amaretto, Fireball, Captain Morgan and other spiced rums, Southern Comfort,  cinnamon schnapps, fruit flavored schnapps, fruit flavored brandy, cherry bourbon, cinnamon whiskey.  See a full list of our favorites under the Hot Toddy page.

Stove Top or Crock Pot Method
Combine the cranberry juice and apple cider in a large crock pot or large sauce pan. Add the brown sugar and stir until it is dissolved. Place Bisschopswijn spices in the muslin bag provided. Close the bag by pulling the strings and tying them into a bow. Place the bag of spices into the juice mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 15–30 minutes. Stir occasionally to make sure the brown sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of “spice” is reached. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick.

If you ever sample our product at a farmer’s market, festival or craft show you will be sampling this recipe. This is the family friendly recipe or for those who don’t want to indulge in the wine recipe. We often make this for parties and set up what we call a “cider bar”. We put out bottles of spiced rum, peach schnapps, cinnamon schnapps, apple schnapps and fruit flavored brandies then let guests flavor their spiced cider according to their own personal taste. Always put out a few Cinnamon Stir Sticks for mixing in the extra flavor.

Cider Martinis

One .750ml bottle vodka
2 tablespoons Bisschopswijn Mulling Spices
Apple cider
Cinnamon sugar

Make the Bisschopswijn flavored vodka by adding two tablespoons of Bisschopswijn Mulling Spices to the vodka (you may need to pour out or drink a couple shots of vodka to make room for the spices). Seal tightly and let stand at room temperature for two weeks.

For one martini: Rim a martini glass by dipping into a saucer of apple cider then dipping into cinnamon sugar. In a small sauce pan combine ½ cup apple cider and 3 ounces of the flavored vodka. Heat over medium heat until warm but not hot. Pour into the rimmed martini glass and serve.

Salted Caramel Martini

2 parts RumChata
1 part caramel vodka

In equal parts combine sea salt and ground Bisschopswijn Mulling Spices. Use salt mixture to rim martini glass, using water, not lime juice to moisten rim. Shake RumChata and caramel vodka with ice, strain into rimmed martini glass. Optional: Drizzle a teaspoon of caramel sauce into the bottom of the glass.

Caramel Martini

3 parts vanilla flavored vodka
1 part butterscotch schnapps
1 tablespoon iced tea
Pinch of ground Bisschopswijn Mulling Spices
Ice
Caramel ice cream topping

Pour the vanilla vodka, butterscotch schnapps, iced tea and ground Bisschopswijn Mulling Spices over ice in a cocktail shaker. Shake until chilled and strain into a caramel lined martini glass.

Oregon Mulled Wine

2 ¼ cup sparkling apple cider
¼ cup sugar
1 tablespoon Bisschopswijn Mulling Spices
Peel from 1/3 lemon
½ vanilla bean
12 cardamon pods
1 teaspoon black peppercorns
One bottle dry rose wine
Cognac or brandy
Fresh orange peel

Never boil the wine! Adjust spices to your own taste.

Simmer cider, Bisschopswijn Mulling Spices, sugar, lemon peel, cardamom, peppercorns and vanilla bean over medium low heat for 20-30 minutes until desired spice flavor is achieved.

Warm wine in a small pan until just below a simmer.

Pour warm wine into six mugs or wine glasses, add ½ tablespoon of cognac to each mug/glass and 3 tablespoons of strained spiced cider mixture. Add a fresh strip of orange peel as a garnish.

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