Do you remember those hot mulled wine’s that was a staple at Christmas dinner at grandma’s house? Boy do I have a recipe for you!
Jump to RecipeGrowing up my grandmother had a hot wine in the crock pot and I remember the smell of the spices, how rich and warm it made the house, how much she seemed to enjoy it and sharing it with others. I haven’t had that feeling in a long time but when I cooked up this mulled wine using our Cinnamon Hearts Pu’erh it took me back and I remembered why my gram loved that so much.
This mulled tea (skipping the wine) is now something that I make when I need that warm fuzzy feeling and if I want to be close to gram while she is far away. I make this when we have company for events at the house. I hope that you do too and that this can be a staple in your life as well.

Mulled Tea
Equipment
- 1 Pot
- 1 Steeping Sack
Ingredients
- 5 tsp Cinnamon Hearts Pu'erh
- 2 cup Water
- 1/3 cup Honey
- 1/2 cup Orange Juice
- 1/2 Apple sliced
- 1 tsp Vanilla
- 1 bottle Red Wine
- Cinnamon Stick, Anise, Orange Slices for garnish
Instructions
- In the pot heat the water on the stovetop until it just begins to boil. Reduce the temperature slighly so that the tea does not burn.
- Using the steeping sack, steep the tea in the hot water for five minutes. Reduce the temperature to a simmer.
- Add remaining ingredients and simmer on the stove top for 10-15 minutes. For a non-alcoholic option skip the wine and instead add the equivalent amount of water.
- Serve Immediately.
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