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.