a new take on classic recipes

Our spice blends are an easy and delightful way to reimagine your favorite beverages, baked goods and more. Explore our collection of recipes below or create your own inventive combinations.

Beverages

serves 16

  • 1 gal apple cider
  • 1 carton Aspen Mulling Spices
  1. Add Aspen to cider and stir until dissolved.
  2. Serve hot or chilled.
  3. For a single serving, combine 2 tsp Aspen with 1 c of cider.

serves 16

  • 1 gal unsweetened tea
  • 1 carton Aspen Mulling Spices
  1. Add Aspen to tea and stir until dissolved.
  2. Serve hot or over ice..

Serves 22

  • 1 L brandy, whiskey or rum
  • 6 Tbsp Aspen Mulling Spices
  1. Heat liquor in a saucepan to warm.
  2. Add Aspen and stir until dissolved. Serve hot.
  3. For fewer servings, combine 1 ½Tbsp Aspen per 1 c liquor.

Serves 10

  • 1½ L dry red wine
  • 1 carton Aspen Mulling Spices
  1. Add Aspen to red wine and stir until dissolved. Serve hot or chilled.
  2. For fewer servings, combine 1½ Tbsp Aspen per 1 c wine.

Serves 1

  • 1 oz whiskey, rum or brandy 
  • 1 tsp Aspen Mulling Spices
  • 1 cinnamon stick 
  • 1 c boiling water
  • Fresh lemon slice
  1. In a heatproof mug, combine the liquor, Aspen, and cinnamon stick. 
  2. Add boiling water to fill the mug. 
  3. Serve garnished with a lemon slice.

Serves 16

  • 3 qt unsweetened tea
  • 1 qt orange juice
  • 1 carton Aspen Mulling Spices
  1. Mix together the tea and orange juice.
  2. Add Aspen and stir until dissolved.
  3. Serve chilled or over ice.

Serves 12

  • 1 gal fruit juice (grapefruit, pear, orange, apple, orange, apricot, or cranberry)
  • 1 carton Aspen Mulling Spices
  1. Add Aspen to juice and stir until dissolved. Serve chilled.
  2. For a single serving, combine 2 tsp Aspen with 1 c of juice.

Serves 2

  • 1 c fruit yogurt
  • 1 c orange juice
  • 2 large bananas, fresh
  • 3.5 c pineapple chunks, fresh
  • 1 tsp Aspen Mulling Spices
  • 1–2 c ice
  1. Add all ingredients to a blender and blend until smooth.

Serves 3

  • 1 c apple juice
  • 1 c orange juice
  • 1 c cranberry juice
  • 2 Tbsp Aspen Mulling Spices
  1. In a saucepan, combine the fruit juices. Gently heat until warmed.
  2. Add Aspen and stir until dissolved. Serve warm.

Serves 9

  • 64 oz cranapple juice
  • 32 oz ginger ale
  • 8 Tbsp Aspen Mulling Spices
  1. Mix together the juice and ginger ale.
  2. Add Aspen and stir until dissolved. Serve chilled or over ice.

Serves 4

  • 2 c apple juice
  • 2 c cranberry juice
  • 2 Tbsp + 2 tsp Aspen Mulling Spices
  1. In a saucepot, combine the apple juice, cranberry juice and Aspen. Heat over medium-low until almost simmering, stirring constantly.
  2. Ladle into a heatproof mug to serve.

Serves 1

  • 4 oz brandy
  • 1 oz lemon juice
  • 1 oz orange juice
  • ½ tsp Aspen Mulling Spices
  • Crushed ice
  • Fresh lemon slice
  1. Add all ingredients to a blender and blend well. 
  2. Serve garnished with a lemon slice.

Serves 1

  • 1 oz cognac
  • 1 oz vodka
  • 2 oz light rum
  • 2 oz orange juice
  • 1 tsp Aspen Mulling Spices
  • 1 c boiling water
  1. In a large heatproof mug, combine all ingredients in the order listed.
  2. Stir well to make sure the spices are fully blended.

Serves 1

  • 1 c milk
  • 1 cinnamon stick
  • 1 heaping Tbsp unsweetened cocoa powder
  • 1 tbsp honey
  • 1 tsp Aspen Mulling Spices
  1. In a small saucepan, heat the milk and cinnamon stick to scalding. Remove from heat and discard the cinnamon stick. 
  2. Add the cocoa powder and Aspen to a heatproof mug and pour in a small amount of the hot milk. Stir to mix well, then add the remaining hot milk. 
  3. Stir in the honey and enjoy.

Serves 6

  • 4 c unsweetened pineapple juice
  • 12 oz apricot nectar
  • 2 c apple cider
  • 1 c orange juice
  • 1 cinnamon stick
  • ¼ c Aspen Mulling Spices
  1. In a large saucepan, combine all the ingredients and heat to boiling. 
  2. Simmer for 20 minutes, then serve hot.

Serves 4

  • 1 qt apple cider
  • ¼ c lemon juice
  • ¼ c Aspen Mulling Spices
  • Lemon peel
  1. Heat the apple cider, lemon juice and Aspen in a saucepan to dissolve the sugar.
  2. Serve hot, garnished with a twist of lemon peel.

Baked Goods

Serves 12

  • 1 c sugar
  • 1 c molasses
  • 1 c vegetable oil
  • 3 eggs
  • 1 Tbsp Aspen Mulling Spices
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 c + 2 Tbsp boiling water
  • 2 tsp baking soda
  • 2 c flour
  • Freshly whipped cream (optional)
  • Sliced bananas (optional)
  1. Preheat the oven to 350 F and grease a Bundt pan. 
  2. In a large mixing bowl, combine the sugar, molasses, vegetable oil and eggs and blend well. Add the Aspen, ginger and salt, then stir to blend well. 
  3. In a small bowl, combine 2 tablespoons of boiling water to the baking soda and stir to dissolve. 
  4. To the sugar mixture, add the dissolved baking soda, flour, and 1 c of boiling water. Blend well and pour mixture into the Bundt pan. 
  5. Bake 35–45 minutes or until a toothpick inserted in the center of the load comes out clean. Let cool for 10 minutes before turning out of the pan onto a wire rack.
  6. For an extra treat, serve topped with fresh whipped cream and sliced banana. Add a sprinkling of Aspen to the cream while whipping.

Serves 12

  • 3½ c sugar
  • ½ tsp salt
  • 1 c vegetable oil
  • 4 eggs
  • 1½ tsp Aspen Mulling Spices
  • 2½ tsp baking soda
  • ⅔ c water
  • 2 c canned pumpkin
  • 3½ c flour
  • ½ c chopped walnuts
  1. Preheat the oven to 350 F. Grease and lightly flour one Bundt pan.
  2. In a large bowl, combine the sugar, salt, oil, eggs, Aspen and baking soda. Mix well.
  3. Add water, pumpkin, flour and walnuts. Mix until well blended, then pour evenly into the prepared Bundt pan.
  4. Bake 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool loaf for 10 minutes in the pan, then turn it out from the pan and finish cooling on a rack.

Serves 24

  • 1 gal apple cider
  • 1 carton Aspen Mulling Spices
  1. Preheat the oven to 400 F. In a large bowl, mix the shortening and sugar together until fluffy.
  2. Add the eggs one at a time and mix well.
  3. In another bowl, sift together the flour, cream of tartar, baking soda and salt.
  4. Stir the dry ingredients into the shortening mixture until a dough is formed.
  5. Portion dough into walnut-sized balls and roll in the Aspen Mulling Spices to coat.
  6. Place dough balls one inch apart on ungreased cookie sheets. Bake 8–10 minutes.

Serves 36

  • 2 c flour, sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 Tbsp Aspen Mulling Spices
  • ¼ tsp salt
  • 1½ c vegetable oil
  • 2 c white sugar
  • 4 eggs
  • 2 c carrots, finely grated
  • 8 oz crushed pineapple, drained
  • ½ c butter, softened
  • 8 oz cream cheese, softened
  • 1 lb  powdered sugar
  • 1 tsp vanilla
  • ½ c walnuts, chopped
  1. Preheat the oven to 350 F. Grease and flour a 10″x15″ cake pan.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, Aspen and salt.
  3. In another large bowl, combine the oil and sugar. Add the eggs one at a time, beating well.
  4. Gradually stir the dry ingredients into the wet mixture. Add the carrots and pineapple. Mix until batter is well combined, then pour into the greased pan.
  5. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. Let cool before icing.
  6. Prepare the rocky icing by combining the butter and cream cheese, beating until light and fluffy. Add in the sugar and vanilla and stir in the chopped walnuts. Spread over the cooled cake before serving.

Serves 36

  • ½ c sugar
  • ½ c shortening
  • ½ c molasses
  • ½ tsp salt 
  • 1 Tbsp Aspen Mulling Spices
  • 2 c flour, or more if needed
  • 1 tsp baking soda
  • 1 Tbsp hot water
  1. Cream the sugar and shortening together in a large mixing bowl. Add molasses and stir well.
  2. In a medium mixing bowl, combine the salt, Aspen, flour and baking soda. Add the combined dry ingredients to the sugar mixture, then add the hot water and mix until a dough is formed. 
  3. Form the dough into a roll and wrap in waxed paper. Store overnight in the refrigerator. 
  4. Preheat the oven to 350 F. Lightly grease a baking sheet.
  5. Slice the dough roll into ¼” rounds and arrange the slices on the baking sheet. Bake for 8–10 minutes.

Serves 24

  • 12 Tbsp (1½ sticks) butter, softened
  • 1 c dark brown sugar
  • ¼ c molasses
  • 1 egg
  • 1¼ cups flour
  • 1 tsp baking soda
  • 1 Tbsp Aspen Mulling Spices
  1. Preheat the oven to 350 F. Lightly grease a baking sheet.
  2. In a large mixing bowl, cream together the butter, sugar, molasses and egg. 
  3. In a medium mixing bowl, combine the flour, baking soda and Aspen. 
  4. Add the flour mixture to the butter mixture and mix to form a firm dough. If needed, add a bit of water. 
  5. On a floured board, roll the dough out to ¼” thickness. Use a floured cookie cutter to cut out cookies, then place on the baking sheet. Bake for 10–15 minutes.

Serves 8

  • 6 c tart apples, cored, pared and sliced
  • 1 tsp ground cinnamon
  • 1 Tbsp + 1 tsp Aspen Mulling Spices
  • ¾ c milk
  • 2 Tbsp butter, softened
  • 2 eggs
  • 1 c white sugar
  • ½ c + 1 c biscuit mix
  • ½ c nuts, chopped
  • ⅓ c brown sugar, packed
  • 3 Tbsp butter, firm
  1. Preheat the oven to 325 F. Butter a 9” deep dish pie plate.
  2. Toss the apples with cinnamon and 1 Tbsp Aspen. Turn the mixture into the pie plate.
  3. With a hand mixer, beat the milk, softened butter, eggs, sugar and ½ c biscuit mix together until smooth. Pour into the pie plate over the apples.
  4. Prepare the streusel topping by combining the remaining biscuit mix, nuts, brown sugar, Aspen, and firm butter and mixing until crumbly. Sprinkle over the mixture in the pie pan.
  5. Bake 55–60 minutes or until a knife inserted in the center comes out clean. Let cool before serving.

Serves 8

  • 2½ Tbsp tapioca
  • ¾ c sugar
  • ¼ tsp salt
  • 4 c fresh peaches, peeled and sliced
  • 1 Tbsp lemon juice
  • 1 9-inch pie shell, unbaked
  • ⅓ c brown sugar, packed
  • 2 tsp Aspen Mulling Spices
  • 2½ Tbsp butter, softened
  • Vanilla ice cream, to serve
  1. Preheat the oven to 425 F.
  2. Combine the tapioca, sugar, salt, peaches and lemon juice in a mixing bowl. Let stand for 5 minutes to soften the tapioca, then spoon filling mixture into the unbaked pie shell.
  3. In a small bowl, combine the brown sugar, flour, Aspen and butter. Work the mixture together to create a crumbly texture. Sprinkle over the peach filling.
  4. Bake 45–50 minutes or until bubbly. Serve warm with ice cream.

Serves 10–12

  • 1 c brown sugar, packed
  • ½ Tbsp + 1½ Tbsp Aspen Mulling Spices
  • ½ c pecans or walnuts, chopped
  • 20 oz pineapple slices
  • 1 box yellow cake mix
  1. Preheat the oven according to directions on the cake mix packaging. Melt the butter in a 12” heavy ovenproof skillet on the stovetop or in a 9”x13” baking pan set in the preheating oven.
  2. Sprinkle the brown sugar, ½ Tbsp Aspen, and chopped nuts evenly over the melted butter.
  3. Drain the pineapple slices, reserving the juice. Arrange the pineapple rings in a single layer over the butter and sugar mixture.
  4. In a separate bowl, prepare the cake mix according to package directions, using the reserved pineapple juice for part of the liquid. Add the remaining 1½ Tbsp Aspen to the batter, then pour over the pineapple slices.
  5. Bake according to directions on the cake mix packaging. Remove from oven and turn cake out immediately onto a serving plate. Let cool before serving.

Serves 12

  • 2¾ c all-purpose flour
  • ⅓ c white sugar
  • ¾ tsp salt
  • 1 Tbsp baking powder
  • 1 tsp Aspen Mulling Spices
  • 8 Tbsp (1 stick) unsalted butter, cold
  • ¾ c fresh apple, diced in ½” pieces
  • ¾ c cinnamon, caramel or butterscotch chips
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ c unsweetened applesauce
  • 3 Tbsp coarse sparkling sugar
  • ½ tsp ground cinnamon
  • Water or milk, for brushing
  1. In a large mixing bowl, stir together the flour, sugar, salt, baking powder and Aspen.
  2. Work the butter into the dry ingredient mixture just until the texture is unevenly crumbly (butter may not be fully incorporated).
  3. Fold in the apples and cinnamon chips.
  4. In a medium mixing bowl, whisk together eggs, vanilla, and applesauce. Add the wet ingredients to the dry mixture and stir until moistened and the dough holds together.
  5. Line a baking sheet with parchment paper and sprinkle with flour. 
  6. Scrape the dough onto the floured paper and divide it in half. Gently shape each half into a circle about 5”–5½” wide and ¾” thick. 
  7. In a small bowl, combine the coarse sugar and cinnamon. 
  8. Brush each dough circle with a bit of water or milk. Sprinkle the cinnamon sugar mixture on top.
  9. Slice each dough circle into 6 even wedges. Separate the wedges slightly by carefully pulling from the center. The outer edges of the wedges should be about ½” apart. 
  10. Place the baking sheet with dough wedges in the freezer for 30 minutes, uncovered. Preheat the oven to 425 F. 
  11. Remove scones from freezer and bake for 18–22 minutes or until golden brown. Let cool briefly on baking sheet before serving.

Recipe taken from King Arthur Baking.

Entrees

Serves 2

  • 1 whole acorn squash
  • 2 Tbsp butter
  • ⅛ tsp salt
  • 2 Tbsp brown sugar
  • ½ tsp Aspen Mulling Spices
  1. Preheat the oven to 400 F.
  2. Halve the acorn squash and discard the seeds.
  3. Melt a very small portion of the butter. Brush each half of the squash with the butter, sprinkle with salt and place flat side down in a baking dish.
  4. Bake for about 45 minutes. Remove from the oven when a fork glides gently through the squash flesh. 
  5. Turn the halves right side up in the baking dish. Divide the rest of the butter evenly and place it in the cavities of the roasted squash halves. Sprinkle with brown sugar and Aspen. Return the squash to the oven for another 5–10 minutes until the butter is hot and bubbly.

Serves 6

  • 1 lb ground beef
  • ¼ c onion, chopped
  • ¼ c green bell pepper, chopped
  • ¼ c celery, chopped
  • ½ c ketchup
  • 8 oz tomato sauce
  • 1 Tbsp Worcestershire sauce
  • 1½ Tbsp white sugar
  • 1 tsp Aspen Mulling Spices
  • 1 Tbsp white vinegar
  • 6 hamburger buns, toasted
  1. In a large frying pan, brown the meat and pour off excess fat if needed.
  2. Add the rest of the ingredients and simmer, covered, for 20 minutes.
  3. Serve on warm hamburger buns.

Serves 6

  • 2 tsp vegetable oil or peanut oil
  • ½ tsp ground ginger
  • ¼ tsp anise seed
  • 2 tsp Aspen Mulling Spices
  • 1 Tbsp soy sauce
  • 1 Tbsp dry sherry (optional)
  • 1 clove garlic, minced
  • 1 whole fryer chicken, about 4½–5 lb
  • 2 whole green onions, chopped
  1. Preheat the oven to 375 F.
  2. In a small saucepan, heat the oil with ground ginger and anise seeds until hot. Add Aspen, soy sauce, sherry and garlic, then stir and remove from heat. Let cool.
  3. Place chicken in a baking pan. Brush the spice mixture generously over the chicken, then pour the remaining mix into the cavity of the bird.
  4. Roast uncovered on a rack for about 75 minutes or until done. Let chicken stand for about 15 minutes after removing from oven. 
  5. Drain the juices from the chicken into the pan, then stir to free the brown bits. Pour this sauce into a small pitcher and skim the fat. Mix in the chopped green onion.
  6. Slice the chicken and serve topped with sauce.

Serves 9

  • ⅓ c yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • ¾ c tomato paste
  • 1⅓ c water
  • ½ tsp celery seeds
  • 1 tsp thyme
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Aspen Mulling Spices
  • 2 Tbsp white sugar
  • Cayenne pepper, to taste
  • Salt and pepper, to taste
  • 36 chicken wings
  1. In a saucepan, slowly sauté onion and garlic in olive oil until tender and golden.
  2. Add the tomato paste, water, celery seeds, thyme, vinegar, mustard, Aspen, sugar, cayenne, salt and pepper and blend well to bring the sauce together. Adjust seasonings to taste.
  3. Simmer for 20 minutes, partly covered, stirring occasionally. Adjust seasonings again if needed. Let cool.
  4. Remove tips of the chicken wings and marinate the wings in the barbecue sauce for 2 hours.
  5. Preheat the oven to 400 F. On a baking sheet, arrange marinated wings in a single layer and bake for 10 minutes. Baste, then return to oven for an additional 10 minutes.
  6. When wings are nearly done, slide the baking sheet under the broiler for another 5–7 minutes or until brown and bubbly.

Makes 1 cup

  • 4 shallots, minced
  • 2 cloves garlic, minced
  • 2 Tbsp vegetable oil
  • 2 Tbsp apple cider vinegar
  • ¼ c applejack brandy
  • 1 c chicken stock
  • 1 tart apple, finely chopped
  • 1 tsp Aspen Mulling Spices
  • 1 Tbsp cornstarch
  • ¼ c cold water
  • Salt and pepper, to taste
  1. In a saucepan, lightly sauté the shallots and garlic in the oil over medium heat.
  2. Add the vinegar, brandy, stock, diced apple, and Aspen, then bring to a boil. 
  3. Lower heat and continue cooking, stirring often, until liquid is reduced by a third.
  4. In a small bowl, combine cornstarch and water and blend well. Add mixture to the simmering sauce, stirring constantly. Cook for 3 minutes.
  5. Remove from heat. Season to taste with salt and pepper. Refrigerate if not using immediately.
  6. Brush glaze on any baked or roasted chicken, pork or ham during the last 10–15 minutes of cooking.