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You will also need: 32 empty tea bags (I use #3 T-sacs) cooking twine quarter-pound candy boxes (optional) instruction labels (optional ribbon (optional)
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Place cinnamon sticks and nutmegs in a zippered freezer bag and close, pressing out all the air from the bag.
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Place the bag on a cutting board and pound with a heavy pot or frying pan until sticks and nutmegs are broken into pieces.
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Chop ginger into small pieces.
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Combine all ingredients in a large bowl and mix well.
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Set aside.
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Cut kitchen twine into 32 six-inch pieces.
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Place 2 slightly heaping tablespoons full of spice mix into each tea bag and tap gently on a hard surface to settle the spices in the bottom of the bag.
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Fill all bags until spice mixture is completely used up.
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Pinch each bag closed about 1 inch above the top of the spices so they have enough room to expand and move around while in the liquid.
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Tie a double knot around the pinched point with the kitchen twine, and add a bow if you like.
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If you are giving these as gifts, make sure to include the instructions below for your recipients.
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To make mulled apple cider: Combine 1/2 gallon apple cider and 1 spice bag in a crockpot or a large pot on the stove.
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Heat for 30-40 minutes or until hot.
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Remove spice bag and discard.
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Serve hot.
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To make mulled wine: Combine 1/3 cup sugar and 1/2 cup water in a large pot on medium heat.
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Stir until sugar is dissolved.
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Add 750 ml of red wine and 1 spice bag.
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Reduce heat to low and heat until wine is hot.
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Remove spice bag and discard.
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Serve hot.
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Adapted from About.com
