Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Mulled Wine


  • Author: Heartful Table
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This vegan mulled wine has notes of citrus and spices that will create the perfect balance for a warm drink. Perfect to share during the holidays!


Ingredients

  • ½ cup / 115g sugar (make sure it’s organic if in the US)
  • ⅓ cup / 80ml orange juice (about 1 orange)
  • 3 cups / 750ml vegan red wine*
  • Peel of one orange*
  • Peel of one lemon*
  • 1 star anise
  • ½ vanilla bean pod, cut lengthways and opened
  • 1 bay leaf
  • 1 cinnamon quill
  • 6 cloves
  • 1-inch knob fresh ginger, sliced
  • Pinch freshly grated nutmeg
  • 1 apple,* thinly sliced

Instructions

  1. Into a medium-sized saucepan on medium heat, add the sugar, orange juice, ⅓ cup / 80ml of the wine, and all the other ingredients besides the apple slices. Stir to let the sugar dissolve. Bring it to a boil and let it simmer for 5 minutes creating the base flavour for the drink.
  2. Add in the apple slices and the rest of the wine and lower the heat. Let it warm up slowly; keep an eye on it. Turn it off before it gets to the boiling point. Do not let the wine boil, as this will burn off all the alcohol.
  3. Ladle out straight away, removing everything but the apples to pour into the glasses or mugs.
  4. Serve warm with a garnish of choice. We used a cinnamon quill, dehydrated orange disks, and star anise.

Notes

Wine: The best wines to use are full-bodied wines like Merlot, Cabernet Sauvignon, or Grenache. These wines are dark and fruity. However, any wine you have is fine; just don’t mix different bottles if making a bigger batch. If you enjoy drinking the wine normally, you’ll enjoy it in this mulled wine. Keep in mind that the flavour profile will change depending on which bottle you choose to use.

Citrus peel: When peeling the citrus fruits, pay attention to try and peel only the zest. The orange and lemon’s white part (pith) makes the drink bitter, so the less of it in there, the better.

Apple: We have tested this with both a Fuji and Pink Lady apple, but you can use any apple you like as long as it’s firm and crunchy. You don’t want a floury soft one to disintegrate in the drink.

If you don’t plan to serve the drink straight away, remove the citrus peels so that the wine doesn’t get too bitter over time.

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.