Mulled Rosemary Wine & Black Tea


  • 1 bottle claret or another full-bodied red wine
  • 1 quart black tea
  • 1/4 cup mild honey
  • 1/3 cup granulated sugar, more or less to taste
  • 2 oranges, sliced thin and any seeds removed
  •  2 (3-inch) cinnamon sticks
  • 6 whole cloves
  • 3 rosemary sprigs


  1. To begin, pour tea and wine into a non-corrodible saucepan and place over low heat, stirring occasionally, until the mixture begins to just barely steam.
  2. In a blender, combine honey, sugar, and oranges. Pulse 2 short pulses and scrape into saucepan with tea and wine.
  3. Add the cinnamon sticks, whole cloves, and sprigs of rosemary to the saucepan. Stir the mixture until the honey is completely dissolved.
  4. Remove pan from heat; cover and let stand for 30 minutes.
  5. When ready to serve, reheat over low heat until just barely steaming and then pour into mugs and enjoy!

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