Do you love mulled wine? Then you’ll love this mulled wine tea! Alcohol free and easy to make!
Mulled wine is one of my favourite Christmas drinks. But since I don’t really drink much alcohol, I don’t drink much mulled wine, as I don’t like the alcohol free varieties. So instead of having mulled wine, I’m having mulled wine tea!
Basically, it’s tea that’s been steeped with mulled wine spices.
And let me tell you that this tea is absolutely delicious!
The mulled wine spices blends so well together with the bitterness from the black tea, and if you add a little bit of sweetness to it, all the flavours come together perfectly. This tea is a great non-alcoholic alternative for the colder months!
When I make this mulled wine tea, I use star anise, whole cardamom pods, whole cloves, cinnamon sticks, orange peel and bay leaf! Many recipes for mulled wine don’t call for bay leaf, but trust me, it makes all the difference! I never used to add it until the Chef taught me how to make proper mulled wine. Now it’s a star ingredients in this mulled wine tea.
Another important thing to consider is that when you slice the orange peel, you need to slice it really thinly. You don’t want any white bits (the pith) on the rind as it tastes bitter. On the picture above you can see how the peel should look like when peeled. No white bits what so ever. With the help of a sharp knife it won’t be a problem to slice the orange peel
The tea is great on its own, but a little bit of sweetener will make it taste even more like mulled wine, as the sugar helps to bring all flavours together.
As I’m wrapping up this post, I’m about to enjoy cup of this mulled wine tea together with one of these orange and cinnamon bliss balls!
Mulled Wine Tea
- 1 l 4 cups water
- 2 cinnamon sticks
- 8 cardamom pods
- 2 tsp whole cloves
- 2 star anise
- Rind from 1/2 orange
- 1 bay leaf
- 4 tsp black leaf tea*
- Bring water to the boil.
- Crush the cardamom, twist the bay leaf and snap the cinnamon on two. Add the spices, herbs and orange rind to a tea pot or to the pan. Pour water over the leave to simmer (or simmer on a low heat) for 10 minutes. If leaving in a teapot, place the lid on to keep the heat.
- Add the black tea and leave to infuse for another 3-5 minutes, depending on how strong you want it.
- Strain the tea.
- Add some sweetener such as brown sugar, honey or maple syrup if you wish.
- Tea bags work fine
- Use rooibos tea for a caffeine free version
This Mulled Wine Tea is
- Antioxidant Rich
- Alcohol free
- Gluten free, nut free and vegan