Moroccan mull–pomegranate juiced steeped with cardamom, star anise, cinnamon, and cloves–is a winter warm-up drink, and contains no alcohol, so even the kids can drink it.
- Quick Glance
- 10 M
- 30 M
- Makes 1 quart (950 ml)
In a large saucepan set over medium-high heat, combine the all the ingredients and bring to a gentle boil. Then reduce the heat and simmer for 15 minutes.
Strain the mulled wine into heatproof glasses. For a richer flavor, let the unstrained mixture cool to room temperature and then cover and let steep in the fridge overnight. Rewarm before serving.
Recipe Testers' Reviews
I'm a little smitten with this Moroccan mull. As a great fan of mulled wine, or really any wine, I felt very uncertain as to how this would compare. I was not disappointed. This had the aroma, flavor, and mouthfeel of mulled wine without any of the ill effects. It’s earthy and a little tart and absolutely divine. In fact, I was completely delighted to learn that it might actually be doing me some good. I would happily sip on this at any holiday gathering.
Don't skip the rose petals or rosewater as I think that component really elevates the drink.
This Moroccan mull is a wonderful drink that every one of us loved. We tried it immediately though I think I would easily make a double batch a day ahead and let it get even more intense overnight before straining. It was comforting and scented and we wish we had more right now.
Any worry that I might have had that the rosewater would overpower was a complete non-issue. I think we all agreed that it was perfect as-is and appreciated that it did not have extra sweetening, something that many self-consciously non-alcoholic drinks seem to suffer from.
This was just a wonderful and earthy joy to share. I will make it again.
Having grown up with glögg, a Swedish warm spiced beverage that is also mulled, I was excited to try this warm spiced Moroccan Mull.
My Indian housemate Ravi asked me what “mulled” meant when I shared with him what I was doing, and I had to look it up to fully define the term. It appears that something warm and spiced, using whole spices, are the basic tenets of mulling. While I would have thought sweetness was an essential component of a mulled beverage, that appears not to be the case. While glögg is VERY sweet, this mull is VERY tart. When I tasted it before the overnight steep, the tartness far overpowered the spiciness, and it seemed to me that I had a heart-healthy drink at hand, but not one that I would necessarily use during holiday toasts. After the steeping, the spices had melded together with the pomegranate juice and the flavor was more festive as well as the, “richer,” described in the recipe's introduction. It remained tart, however. I found this appealing after the first surprise of the flavor that, given the color, I expected to be sweet. Once the surprise had passed, I rather enjoyed the spicy tartness.
I think that I would serve this in small glasses, quite like glogg, but pass or have available small spoons and a bowl of sugar, so those who would prefer it a bit on the sweet side, or even quite sweet, could stir in sugar to taste. This much tartness would not be to everyone's liking.
It wasn't Thanksgiving but I had 10 guests for lunch and smoked a turkey, made homemade cranberry sauce, and served the moroccan mull. It was a HUGE hit. Everyone loved it. I doubled the recipe
and then made it again because I realized even doubled it wouldn't be enough for 10 people. There was none left! It was so simple to make, took
almost no time, and was a definite taster's choice.
I steeped it overnight in the fridge and warmed it just before serving. I think it would also be delicious with a light bubbly wine like Moscato added to it.
Since I had all the ingredients readily available, I tried this Moroccan mull. I can understand why the author says that their guests prefer this over mulled wine, I do as well!
Just 20 minutes hands-on time and then I allowed the juice to steep overnight. I used POM brand pomegranate juice with 2 teaspoons rosewater. I brought this to a gentle boil and then turned down the heat to simmer for 15 minutes. I tasted it at the start, in the middle of the simmer time, and then at the end. The bitterness from the clementine peel got more pronounced as it warmed. This concerned me but by the end, it was a mellow bitterness that is actual quite nice against the sweetness and spice of the other ingredients.
My intention was to allow the juice to steep overnight but by the time I got done with the simmer and tasting it three or four times, there wasn't enough left to steep. Back to square one for another batch. This one made it into the fridge. The next day I tried it cold, room temperature, and then rewarmed. It didn't matter the temperature, it's simply delicious. Just plan on doubling or tripling the recipe as it's not enough. Tongue-in- cheek consideration: This recipe serves one, maybe two people.