Mmm... Tea Mulled Wine (and Mulled Tea Mocktail)
Throughout the northern hemisphere, Christmas festivities feature some variety of hot mulled wine. Whether you know this warming delight by that name, or as glühwein, glögg, or vin chaud, it’s bound to conjure up images of brisk temps and holiday markets. Here we present two versions. The first is a family-friendly recipe without any wine or alcohol, which uses hibiscus as its base. The second one is on a wine base which we enhance with our Turmeric Tonic herbal chai. If you can’t choose which one to serve, you should make them both! They’re so different from one another that you won't get bored sipping them both, and you’re likely to have some guests who will be opting for a mocktail version. Also, they’re the quickest and easiest thing you’ll be preparing over the holidays!
Hibiscus Mock Mulled "Wine"
Yields eight 6-oz servings
Prep time = 15 minutes
This distinctive holiday beverage is so tasty and every bit as beautiful as a wine version, plus it’s packed with vitamins, minerals and the heart healthy antioxidant: anthocyanin.
- 2 TBS Hibiscus petals loose leaf tea
- 1.5 quarts (48 oz) fresh, cool water
- 1 organic, unwaxed apple, cored and sliced into 16 pieces
- 2 cinnamon sticks
- 10 whole cloves
- 5 star anise
- 2 TBS dark agave syrup (I used organic “Agave in the Raw”)
- Optional garnishes: Rosemary, star anise, fresh or frosted cranberries
Place Hibiscus petals into a large saucepan or dutch oven with cool water, and bring to boiling point. Turn off heat, leaving on the stovetop. Immediately add cinnamon sticks, cloves, and star anise. Add agave syrup and stir. Cover with lid and let steep for 15 minutes. Strain through a mesh colander and pour back into your pan or a slow cooker. Ladle into serving cups, each with an apple slice and optional garnishes. Cozy up and drink to your health!
Turmeric Tonic Mulled Wine
Yields thirteen 4-oz servings
Prep time = 10 minutes
I developed this recipe for our last year-end holiday party at The Tea Spot in 2019. We served it out a large slow cooker, and it was a hit. This will be the easiest mulled wine you’ve ever made.
- Red wine 1 bottle (750 ml) (I used Vino Rosso from Vino Salida)
- Sangria 1 bottle (750 ml) (I used the one from Vino Salida)
- 1/4 cup Turmeric Tonic loose leaf herbal tea
- 1/4 cup Red Vermouth (I like the sweet herbaceous one from Vino Salida)
- 1 organic, unwaxed orange, sliced for garnish
- Additional garnishes (optional): Cinnamon sticks, star anise
Heat the red wine to just short of a simmer. Add the loose leaf Turmeric Tonic tea. Cover, leave on stove, but turn heat to just barely warming. Let it sit like this for about 30 minutes. In the meantime, heat the sangria gently. Strain the Turmeric Tonic out of the red wine. Combine with the Sangria. Add the Red Vermouth. To serve, ladle it out of a slow cooker, with a slice of orange for each serving.
Both these mulled wines are beautiful to serve in glass. If you don’t have heat-proof glass mugs, you can use mason jars. Happy Holidays, and get steeping! Let us know what you think in the comments below.