Mulled Rosehip and Raspberry

teas.co.uk · 10 min · Serves 2

You'll need

• 3 tea bags of Dragonfly Organic Sweet Rosehip and Raspberry
• 400ml freshly drawn water at 100C, just off the boil
• 1 cinnamon stick (about 7cm)
• 2 whole cloves
• 2 thin orange peel strips, peeled with a vegetable peeler
• 1 50mm strip of fresh root ginger, peeled
• 2 teaspoons of clear honey
• Optional 60ml warm spiced red wine, for the adult build
• 2 250ml warmed mugs
• 1 500ml saucepan with lid

Method

1. Warm the mugs.
2. Pour the water into a saucepan and add the tea bags, cinnamon, cloves, orange peel and ginger.
3. Cover and steep over the lowest heat for seven minutes; keep it just below a simmer, never boiling.
4. Lift the tea bags out, leaving the spices in the pan, and stir in the honey.
5. For the grown up version, stir in the warm spiced red wine; for alcohol free, leave it out.
6. Ladle into the warmed mugs, leaving the spices behind.
7. Tip: scale it up in a bigger pan and keep it warm on the lowest heat for a party, topping up as needed.

Recipe: https://teas.co.uk/recipes/cocktails/mulled rosehip and raspberry/