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)

    a WM

    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.

    a1 WM

    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.

    a2 WM

    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.

  • 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.

 

 

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