Use your favorite ice cream recipe and add ground Bisschopswijn Mulling Spices to the custard before freezing. Add spices to taste.
1 cup whole milk
¾ cup sugar
Pinch of salt
2 teaspoons ground Bisschopswijn Mulling Spices
2 cups heavy cream
5 large egg yolks
Heat the milk, sugar, salt, ground Bisschopswijn Mulling Spices and 1 cup of the heavy cream together in a medium saucepan. Do not boil, bring to a simmer the remove from heat. Nest a medium sized bowl into a larger bowl that is partially filled with ice water, to create an ice bath. Pour the remaining cream into the medium bowl. Whisk together the egg yolks in a small bowl and gradually add some of the warm spiced milk, whisking constantly. Gradually add all the warm spiced milk. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly and scraping the bottom of the pan with a heat proof spatula, until the custard thickens and coats the back of a spoon. Strain the mixture into the bowl of cream over ice. Stir until cool. Chill thoroughly, overnight if possible. Taste the mixture before churning. Add more ground Bisschopswijn Mulling Spices or salt if desired. Freeze the custard in your ice cream maker according to instructions.
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.
3 parts vanilla flavored vodka
1 part butterscotch schnapps
1 tablespoon iced tea
Pinch of ground Bisschopswijn Mulling Spices
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.
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.
Fill a saucepan or small stock pot with 1 gallon fresh apple cider, beer or mead. Mix 1–3 teaspoons of ground Bisschopswijn Mulling Spices with ½ cup sugar. Stir sugar into the liquids and dissolve. Simmer over low heat for 1–2 hours, serve hot, topping each cup with a slice to toast.
Wassail (Middle English ‘woes hoel” – ‘be you healthy’) refers both to the salute ‘Waes Hail’ and to the drink of wassail, a hot mulled cider drunk as part of wassailing, an English ritual intended to ensure a good apple harvest the following year. Historically, the drink is a mulled cider, mulled beer or mead, made with sugar, cinnamon, ginger, and nutmeg and topped with slices of toast – which were sometimes hung in the branches of apple trees. A group then sings: “Old apple tree, old apple tree, we’ve come to wassail thee, to bear and to bow apples enow, hats full, caps full, three bushel bags full, barn floors full and a little heap under the stairs.”