A clean eating and paleo friendly homemade mulled syrup and mulled wine recipe, made with coconut sugar.
You know Christmas is on the way when you start smelling mulled wine everywhere. This is without doubt my favourite smell of the festive period and I have been known to even buy mulled wine scented candles. Today’s recipe I’m sharing is for homemade mulled syrup. Those sachets of mulled spices are so convenient but I promise once you start making your own syrup you will never go back. Plus it makes your house smell amazing, so no need for those scented candles!
To keep this recipe in line with my clean eating I decided to use coconut sugar instead of regular sugar. I was a little nervous about how it would turn out but I think the result is really good. The coconut sugar gives the syrup a beautiful rich dark brown colour but there is no obvious taste of coconut.
If you want to use regular sugar you absolutely can but just keep in mind that if you use white sugar the colour of the syrup will be a lot lighter. Brown sugar should make it a little darker though.
This recipe is not set in stone so if there is a particular spice or fruit that you enjoy in your mulled syrup then go ahead and add it. While the syrup is cooking, continuously taste it and add some more of the ingredients if you think it needs the flavour.
The thickness of the syrup can also be altered depending on how long you cook it for. I kept it on a high simmer for 20 minutes which gave me 500ml of more of a runny syrup. If you prefer it thicker, simply simmer for a bit longer however bear in mind that as it thickens the liquid reduces so you will get less volume at the end.
The mulled syrup can be used in both alcoholic and non alcoholic drinks. Obviously you add it to red wine to make mulled wine but you can also add it to warmed apple juice to make a delicious Christmas drink for non drinkers or designated drivers.Print
A clean eating and paleo friendly homemade mulled syrup and mulled wine recipe, made with coconut sugar
- 850ml water
- 450g coconut sugar or brown sugar
- 6 clementines, cut into quarters
- 8 whole cloves
- 2 cinnamon sticks
- 2 bay leaves
- 2 star anise
- 1/2 nutmeg, grated
- 1 tbsp vanilla extract (or a vanilla pod, split)
- 1/2 tbsp mixed spice
- Put all the ingredients together in a large pan on the hob. Over a medium heat bring the mixture to a boil, stirring regularly. Reduce to a high simmer for 20 minutes or until the syrup reaches your desired consistency, stirring every few minutes. As the mixture is cooking I like to push down on the clementines with a spoon to release as much flavour as possible into the syrup.
- Allow the mixture to cool slightly before straining it through a sieve. Pour the sieved syrup into an sterilised air tight bottle.
- To make mulled wine heat 750ml of red wine and 100ml of mulled syrup together in a saucepan on a low heat. Keep the mixture on the heat just long enough for it to warm up, you do not want it to boil. Serve in glasses with slices of orange and a star anise.
The mulled syrup will keep in a sterilised and airtight bottle for 8 weeks.