Mulled Mule Mocktail
By Tested and perfected in the Sur La Table kitchen
Mulled Mule Mocktail
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 2 servings
- 12 ounces non-alcoholic ginger beer
- 1 cup blood orange juice or freshly squeezed orange juice
- 2 cinnamon sticks
- 2 whole star anise
- 1 orange
- 1 teaspoon whole cloves
Warm yourself up with our non-alcoholic ginger beer mule. You’ll want to trademark the smell in your kitchen as it simmers on the stove.
To prepare the orange rounds: With a chef’s knife, slice the orange into 2, 1/4-inch slices. Push several cloves into the flesh of each orange slice.
To a small saucepan, add the ginger beer, orange juice, cinnamon stick, star anise and orange rounds and bring to a simmer. Simmer until the mule is hot and the spices are fragrant, about 8 minutes.
Divide the mocktail into two mugs. Garnish each mug with an orange round and a cinnamon stick.
Recipe variations:
To prepare the orange rounds: With a chef’s knife, slice the orange into 2, 1/4-inch slices. Push several cloves into the flesh of each orange slice.
To a small saucepan, add the ginger beer, orange juice, cinnamon stick, star anise and orange rounds and bring to a simmer. Simmer until the mule is hot and the spices are fragrant, about 8 minutes.
Divide the mocktail into two mugs. Garnish each mug with an orange round and a cinnamon stick.
Recipe variations:
- Spike each mule with 1 ½ounces of vodka, gin, or tequila.
- Substitute orange juice with cranberry juice.