Enjoy the warm and comforting flavours of cinnamon, cloves, star anise, cardamom and orange in this mulled wine tea. This unique version of the classic Christmas drink is made with hibiscus and rosehips herbal tea, instead of red wine, to produce an alcohol free mulled wine recipe.
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What is mulled wine?
Mulled wine, also called spiced wine, Gluhwein, glogg, vin Chaud or vin brule, depending on where in the world you are located, is a popular drink served during the Christmas festive season to help keep us warm and cozy during the cold winter months (although there’s no reason why you can’t enjoy it all year round!). Traditional mulled wine recipes are made with red wine and flavoured with mulling spices and citrus fruit.
Making mulled wine alcohol free
A virgin mulled wine without alcohol (or Kinderpunsch recipe if you’re in Germany) is normally made by replacing red wine with fruit juice, such as cranberry or pomegranate. This unique recipe uses hibiscus and rosehips herbal tea instead to produce a refined sugar free mulled wine.
Mulled wine ingredients list
1). Hibiscus flowers (UK Link/US Link) and whole rosehips (UK Link/US Link). To make mulled wine non alcoholic these loose herbal teas are used to replace red wine. They have a similar sweet and tart flavour to cranberries.
2). Mulling spices:-
- Ceylon cinnamon sticks (UK Link/US Link)
- Whole cloves (UK Link/US Link)
- Whole star anise (UK Link/US Link)
- Cardamom pods (UK Link/US Link)
3). Orange. This adds a lovely sweet citrus flavour.
4). Filtered water.
This tea requires the following pieces of equipment:-
- 1.5 quart pot (UK Link/US Link)
- Measuring jug (UK Link/US Link) or measuring cups (UK Link/US Link)
- Measuring spoons (UK Link/US Link)
- Tea strainer (UK Link/US Link)
- Chopping knife (UK Link/US Link)
How to make non alcoholic mulled wine tea
This Christmas herbal tea is so easy to make on the stovetop.
- Place all the ingredients in a saucepan and bring to the boil over a medium high heat.
- Turn the heat down to low and simmer for 20 minutes.
- Remove from the heat, then leave to infuse for a further 10 minutes.
- Strain and serve straight away or leave all the ingredients in the pot to infuse for longer (the longer it’s left to infuse the stronger the flavour).
- If leaving to develop a stronger flavour, reheat the tea on a low heat, if needed, before serving.
How to store mulled wine tea
This tea can be made in a large batch and, after being left to cool completely, stored in an airtight glass pitcher in the fridge for up to 3 days.
To reheat, pour the tea into a saucepan and heat over a low heat until warm.
This tea is allergy friendly and can be enjoyed by those with numerous different dietary needs. If you need a gluten free mulled wine, paleo or vegan mulled wine recipe, then this drink can be enjoyed exactly as it is, without any ingredient swaps required. It’s also suitable for those on dairy free, nut free, soy free, grain free, nightshade free and oil free diets.
Other Christmas recipes
These allergy friendly homemade Christmas Chocolates, which are dairy free, gluten free, soy free and vegan, make the perfect homemade gift or treat during the festive season.
Other herbal tea recipes
- Sleep Tea Recipe – Bedtime Drink For Relaxation
- Liver Detox Tea Recipe – Herbal Blend For Liver Health
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Mulled Wine Tea
Mulled wine tea is a non alcoholic version of the Classic festive drink. Made with hibiscus and rosehips herbal tea, rather than red wine, and flavoured with cinnamon, clove, star anise, cardamom and orange. Gluten free, dairy free, refined sugar free, vegan.
- 800 ml / 3 1/4 cups filtered water
- 2 tablespoons hibiscus flowers
- 10 whole rosehips
- 4 3-inch ceylon cinnamon sticks
- 10 whole cloves
- 5 cardamom pods, lightly crushed with the back of a knife to open them slightly
- 4 whole star anise
- 1/2 medium orange, sliced
- 1.5 quart pot
- Measuring jug or measuring cups
- Chopping knife
- Tea strainer
- Step 1 Place all the ingredients in a 1.5 quart pot and bring to the boil over a medium high heat.
- Step 2 Turn the heat down to low and simmer for 20 minutes.
- Step 3 Remove from the heat, then leave to infuse for a further 10 minutes.
- Step 4 Either strain with a tea strainer and serve straight away, with optional garnishes, or leave the ingredients in the pot to infuse for longer – the longer it’s left the stronger the flavour.
- Step 5 If leaving to infuse for longer, reheat the tea, if needed, over a low heat until warm.
- Step 6 Above links are for US readers. UK links – hibiscus flowers, whole rosehips, Ceylon cinnamon sticks, whole cloves, cardamom pods, whole star anise, 1.5 quart pot, measuring jug, measuring cups, tablespoon, chopping knife, tea strainer.