I have heard that mulled wine is the subject of strong opinions for people who do drink alcohol. Some regard it as quintessentially Christmassy; others loathe it. If you, for whatever reason, take exception to mulled wine but still want something warm and festive to drink, you might like this punch. Even though it’s non-alcoholic, it’s still dark and interesting, containing a mixture of fruit juices, fruit tea, and just a little sugar and spice so you won’t feel like you’re inhaling a Christmas candle. Feel free to play around with this to make your ideal fruit punch.

(Alternatively, you could replace all the liquid with some fruity red wine to make mulled wine, but owing to my teetotality, I cannot guarantee that it will be as delicious as the non-alcoholic version.)

Adapted from this recipe 



Serving Size: Makes about 1.5 litres; approximately 6 cups.


  • . 750ml water
  • . 3 bags any kind of berry flavoured tea
  • . 250ml grape juice
  • . 250ml cranberry juice
  • . 250ml orange juice (I squeezed this from 2 large oranges)
  • . 6 whole cloves, or ¼ teaspoon ground cloves
  • . 1 cinnamon stick, or ½ teaspoon ground cinnamon
  • . 3 - 5 tablespoons caster sugar


  1. Bring the water to the boil in a large saucepan. Immediately turn off the heat, add the tea bags, and leave to steep for 4 minutes.
  2. You should have a deep purple-pink tea. Fish out and discard the tea bags.
  3. Put the saucepan back on the heat, this time medium-low: you want to keep the liquid steamy hot and gently simmering, but never boiling.
  4. Add all the fruit juices and spices, stir to combine. Leave everything to simmer for about 5 minutes.
  5. Add the sugar a spoonful at a time to the hot liquid, tasting as you go and stirring to ensure it dissolves completely.
  6. Alternatively, leave it unsweetened and let each person sweeten their own mug.
  7. Strain through a sieve and serve hot.
  8. Keep in the fridge.


Adapted from http://thoserootsandwings.blogspot.com/2011/11/german-kinderpunsch-recipe.html


Image courtesy of Pear Nuallak


About The Author

History of Art graduate from SOAS (jointly with UCL). I cook, eat, and observe the world. Then I write about it and share it with you. This is a unilateral decision.

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