Hot Mulled Decaf Tea Recipes

HOT MULLED WINE

Steps:

• Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick.
• Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.

HOT MULLED CIDER

Steps:

• Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.

MULLED TEA

Steps:

• Pour 1 litre of water into a large saucepan then add the dried rose petals, cloves, bay leaf, cinnamon stick, frozen mixed berries, cranberry sauce and orange. Bring the mixture to the boil, stirring occasionally then take off the heat. Drop in the tea bag then leave to steep for 2-3 mins. Strain through a sieve into a heatproof jug and serve warm.

HOT MULLED DECAF TEA

Steps:

• Place a small amount of boiling water in the tea pot to warm it up. Discard the water.
• Add tea bags, cinnamon stick, cloves and star anise to the tea pot and add the 4 cups of boiling water.
• Let steep for 3 to 5 minutes and remove the teabags.
• Let steep for 2 minutes longer and serve immediately.
• Sit back and enjoy!

MULLED TEA

Steps:

• Place all the contents on the spread out cheesecloth.
• Bring corners together and tie with a string.
• To brew place tea bag in a mug and add 6 oz boiling water.
• Steep 4-5 minutes.

MULLED TEA

Steps:

• In a large saucepan, bring water, cloves, allspice and cinnamon stick to boil over high heat.
• Add tea leaves to hop spice mixture.
• Cover and steep for 5 minutes.
• Pour tea through strainer into mugs.
• Stir 1-1/2 teaspoon of honey into each mug.