1½ quarts unfiltered sweet cider
12 allspice berries
12 whole cloves
2 sticks cinnamon, broken into pieces
2-3 TBSP Milford Spice Company’s Mulling Spice
6 tablespoons bourbon (optional)
Place all the cider and Milford Spice Company’s Mulling Spice (not the bourbon if you’re using it) in a saucepan and heat over medium heat until the mixture is just below a boil. Cover, remove from the heat and let steep for 5 minutes.
At that point, you will notice that the MSC Mulling Spice has floated to the top; remove and discard it using a sieve. Alternatively, you can use a loose tea holder to seep the spices in the cider.
Pour a tablespoon of bourbon, if desired, into each of six mugs and pour the cider mixture over it.
Spoon a few cinnamon pieces into each mug, and serve immediately.