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.
The Moroccan mulled is our go-to holiday sipper all season long. Richly spiced with cardamom, star anise, cinnamon, and cloves, it’s essentially a tart pomegranate tonic that’s similar to mulled wine but, since it lacks booze and is definitely not overly sweet, can be enjoyed without any fear of over-indulgence. We’ll drink to that!–Angie Zoobkoff
- Quick Glance
- 10 M
- 30 M
- Makes 1 quart (950 ml)
- 1 quart pomegranate juice
- 1 tablespoon organic dried rose petals or 2 teaspoons rosewater
- 8 cardamom pods, crushed
- 2 star anise pods
- 2 cinnamon sticks, about 3 inches (8 cm) long
- 12 whole cloves
- 2 clementines (4 oz), scrubbed and halved
- 1. 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.
- 2. 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.