Mulled Wine


2 bottles Alcofree red wine
2 oranges
1 lemon
1 lime
200 g castor sugar or maple syrup
6 whole cloves
3 bay leaves
1 cinnamon stick
1 whole nutmeg, for grating
1 teaspoon vanilla essence
2 star anise
Lemon & orange peel from one lemon/orange (take out after 5 mins)


Peel large sections of peel from the oranges, lemon & lime.

Put the sugar in a large saucepan over medium heat, add the pieces of peel and squeeze in the juice from the oranges.

Add the cloves, cinnamon stick, bay leaves and about 10 - 12 grating of nutmeg. Add the vanilla essence to the pan, then stir just enough Alcofree red wine to cover the sugar.

Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil.  Keep on rolling boil for about 4 - 5 minutes.  The reason for this is to create a wonderful flavor base by really getting the sugar and spices to infuse and blend well with the wine.  

When your syrup is ready, turn the heat down to low and at this stage you add rest of the wine.

Continue to gently heat the wine and after approx. 5 mins, when it's soul-warming and delectable, ladle it into glasses and serve.  

I like to leave my mulled wine on a low heat, allowing our visitors to ladle some into their own glasses when they pop in. 


July 14, 2015

Winter Warmers ›

Rochester Organic Mulled Berry Punch


A unique recipe of mulled organic elderberry, blackcurrant & apple juice, blended with a secret recipe of mulling spices and orange.  The Times in England called it "A knockout Punch".

Served hot it is the perfect winter warmer, an ideal welcoming drink for your guests during the winter season.  Simply heat (do not boil) and serve piping hot.  Garnish each glass with a slice of orange.

Served cold it is the perfect summer festive drink.

This drink is non alcoholic and you can add apple juice or your favorite non alcoholic wine (Billabong is Alcofree's cheapest) if desired.  This drink contains whole, ground, organic spices - just shake the bottle before pouring and stir before serving.