Vegan Mandarin Mulled Wine
You cannot beat a hot mug of mulled vegan wine at this time of year, and this wonderfully spiced mandarin mulled wine is so good you’ll want to drink it all year round!
Total Time: 20 minutes
Servings: 5
Rating:
Total Time: 20 minutes
Servings: 5
Ingredients
Method
Ingredients
(Servings: 5)
- For the mulled wine:
- 16 16 g coconut sugar
- Juice and peel of 1 mandarin
- Peel of 1 lemon
- Peel of 1 lime
- Half a vanilla pod (halved lengthways)
- 0.2 0.2 star anise
- 1.2 1.2 crushed green cardamom pods
- Half a cinnamon stick
- 0.2 0.2 large bay leaf
- 1" piece fresh root ginger (peeled and sliced)
- 0.6 0.6 cloves
- 4 4 gratings fresh nutmeg
- Bottle of Argentinian red such as Malbec/Merlot
- 10 10 ml spiced rum
Method
- Place the coconut sugar in a large heavy-bottomed saucepan over a low heat. Next add the mandarin, lemon, and lime peels, and the mandarin juice.
- Add the vanilla pod, star anise, cardamom pods, cinnamon stick, bay leaf, fresh root ginger, cloves, and your 20 gratings of fresh nutmeg. Stir in just enough red wine to cover the sugar and spices.
- Give a quick stir and leave to simmer until the coconut sugar has completely dissolved, then bring to a gentle boil. Keep boiling for about 4 minutes, or until the wine resembles a slightly thicker sugar syrup. Take care to not burn your coconut sugar in the process!
- Next turn the heat down to low and add the rest of your red wine and ginger wine/rum. Gently heat for roughly 5 minutes, just to warm it through – do not boil! Ladle the mulled wine into heatproof glasses or some big chunky mugs and serve with a slice of mandarin and a cinnamon stick. If not serving immediately, you can allow the syrup to cool, then strain the spices and pour it into a sterilised bottle for use at a later date.
Do you miss the creamy taste of eggnog at Christmas?
Then you need to try our vegan eggnog recipe!
