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Spiced Mulled Syrup

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Spiced Mulled Syrup

This Christmas, delight family and friends with a homemade edible gift, starting with this Spiced mulled syrup. Pour a good measure into red wine or cider and heat gently for the perfect winter warmer!


300ml water
300ml light brown sugar
2 x cinnamon sticks
2 x star anise
2 x fresh bay leaves
6 x whole cloves
2 x clementines, strips of zest
50ml Brandy (optional)
1 x Vanilla pod, seeds scraped & pod


  1. Place a pan on a low heat with the sugar and water, gently dissolve the sugar. Agitate the sugar with a wooden spoon if necessary.
  2. Prep the clementines, ensuring the pith is removed from the underside of the peel. Place the vanilla pod and seeds into the pan with the rest of the ingredients (holding back the brandy if using).
  3. Once the sugar has dissolved turn up the heat and boil until it reaches light syrupy consistency is reached (Vaseline stage).
  4. Once the syrup has reached the correct consistency switch it off, place the rest of the ingredients into the pan, including the brandy if using. Ideally leave to infuse over night.
  5. Strain the syrup and either use immediately or pour into a sterilised bottles for future use. It will keep for up to 1 year.
  6. To serve, combine 100ml approx. of syrup with a bottle of spicy red wine such as Chianti and gently heat before serving. Serve with additional slices of clementine. NB: Boiling the wine rapidly will burn off the alcohol and potentially make the result bitter if boiled for an extended period.

Author: Ailie Bishop


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