This is my healthier spin on a classic Christmas mulled wine. For sweetening I have used half stevia and half maple syrup and so there is some sugar in the syrup but as it is all-natural you will not get the same negative side effects that processed sugar will give you – plus it tastes way better!
I have chosen a Spanish wine as the old world wines tend to be made using more traditional methods and often don’t contain as many harmful additives I find I usually get less of a hangover the day after whereas with Australian wine I almost always have a headache the next day. Organic wine is also a good idea if you can get it.
This mulled wine recipe does not lose anything in flavour in fact I think that it tastes so much better and fuller in flavour without the refined sugar.
1 bottle of Spanish, Italian or organic red wine of your choice
1 large or 2 small cinnamon sticks
1 star anise
1/4 cup of stevia or 30 drops of stevia concentrate
1/4 cup of pure maple syrup
1/2 cup of fresh orange juice
Rosemary sprigs for garnish
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- Add the cinnamon, star anise, cloves, stevia, maple syrup, and orange juice to a small pan and heat until just starting to boil. Turn down the heat to a low setting and simmer for 7 minutes
- Transfer to a larger pot and stir in the wine. Leave for 20 minutes to allow the flavours to infuse.
- Reheat until slightly hot (too hot will crack the wine glass) and serve in glasses with a thin slice of pear and fresh rosemary sprig to garnish.
Warning: This drink is dangerously tasty!