Anyway, after reading Haley's post about Williams-Sonoma's chili lime rub it reminded me of my Williams-Sonoma mulling spices.
Mulled wine is so good. I used a Cabernet Sauvignon Wine I bought at World Market; can't remember what winery or year it was. I just put it on the stove, tied 2 generous Tbls of the spices in some cheesecloth and let it cook on low til heated. Then serve and enjoy.
Even thought we're still in the mid 60's down here, it's starting to cool down at night, so a warm drink is perfect. I also used these spices last night in some apple cider I bought. So yummy. I love hot drinks, they help alleviate some of my GI pain.