This is a non-alcoholic take on the classic mulled wine recipes common in Germany and Scandinavia around Christmas and New Years. Sweeter than its' alcoholic counterpart, this cocktail is fruity and spiced, and will fill your kitchen with all the smells of the season.
INGREDIENTS
750 mL Verjus Rouge
1 Orange, sliced
1 Lemon, sliced
3/4 C Water
1 Tbsp White Sugar (Optional)
3 Whole Cinnamon Sticks
1/2 Tbsp Whole Cloves
1/2 Tbsp Whole Allspice
1 Orange, sliced
1 Lemon, sliced
3/4 C Water
1 Tbsp White Sugar (Optional)
3 Whole Cinnamon Sticks
1/2 Tbsp Whole Cloves
1/2 Tbsp Whole Allspice
INSTRUCTIONS
- Combine ingredients. Add Verjus Rouge, orange slices, lemon slices, cloves, cinnamon, whole allspice and 1 tablespoons sweetener to a large saucepan. Stir briefly to combine.
- Simmer. Cook the mulled Verjus on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and allspice. Give the mulled Verjus a taste, and stir in extra sweetener if needed.
- Serve. Serve warm in heatproof mugs, topped with your favorite garnishes.