Festive Spiced Mulled-Tea

Festive Spiced Mulled-Tea

The Christmas festivities are hotting up! Nativities, carol concerts and pantomimes abound! This delicious spiced tea fits in perfectly! It’s perfect for warming you up on a snowy day, it’s great for sharing with friends (especially for those who don’t drink mulled wine), goes perfect with roasted chestnuts or actually it’s pretty good at anytime! 😛

Gather

• 1 litre cold water
• 1 cinnamon stick
• 1 star anise
• 5 juniper berries
• 1/2 vanilla pod
• 1 whole medium eating apple
• 1 teabag (earl grey works well)
  

  Ingredients for your festive spiced mulled-tea! 🙂

Prepare

1. Put the cold water in a pan with the cinnamon, star anise, juniper and vanilla. Bring to the boil then simmer for 1-2 minutes.
   

   Add the spices to cold water then bring to the boil.

2. While the water is boiling, wash then finely chop your apple. I used a spiraliser but finely chopping or rough grating works fine too. Make sure you keep the whole apple – juice, core and skin. Add the complete apple to the pan, return to the boil then simmer for 4-5 minutes.
   

   Add all of the apple to the pan and continue to simmer.

3. Get a timer and add the teabag for one minute. Carefully remove from the pan, squeeze into the pan and discard the teabag.
4. Turn the heat off and let the mulled-tea cool for a few minutes before straining into a heatproof jug.
5. Enjoy!

Serve & Store

• Serve hot in mugs with slices of citrus.
• Cool and serve over crushed ice.
• Add a splash of your favourite tipple (rum or brandy would work well).
• Store in the fridge and reheat as needed.

  

  Spiced mulled-tea 🙂

  
  

  

  Spiced hot mulled-tea – perfect for winter weather

  
  

  

  Festive alcohol-free mulled drinks

  
  

• Servings: 2-3
• Time: 15 mins
• Difficulty: easy
• Print

Gather

• 1 litre cold water
• 1 cinnamon stick
• 1 star anise
• 5 juniper berries
• 1/2 vanilla pod
• 1 whole medium eating apple
• 1 teabag (earl grey works well)

Prepare

1. Put the cold water in a pan with the cinnamon, star anise, juniper and vanilla. Bring to the boil then simmer for 1-2 minutes.
2. While the water is boiling, wash then finely chop your apple. I used a spiraliser but finely chopping or rough grating works fine too. Make sure you keep the whole apple – juice, core and skin. Add the complete apple to the pan, return to the boil then simmer for 4-5 minutes.
3. Get a timer and add the teabag for one minute. Carefully remove from the pan, squeeze into the pan and discard the teabag.
4. Turn the heat off and let the mulled-tea cool for a few minutes before straining into a heatproof jug.
5. Enjoy!

Serve & Store

• Serve hot in mugs with slices of citrus.
• Cool and serve over crushed ice.
• Add a splash of your favourite tipple (rum or brandy would work well).
• Store in the fridge and reheat as needed.