For the mulled wine spice, first wash and dry the oranges and lemon, then use a zester to peel off the peels in strips without getting the whites, i.e. only the outermost layer. Spread the peels out on baking paper and either let them dry in a warm room for 2 days or in the oven for 2 hours at 50 degrees hot air.
Then chop the peels, ginger, sugar and ground cinnamon very finely in a blitz chopper. Add star anise and cardamom either in a mortar or grind in a mill. If you like you can also add vanilla extract.
Mix everything nicely and fill the mulled wine spice into nice glasses.
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