Mulled Blackcurrant Drink With Cloves, Cinnamon And Ginger
We received a book in the mail the other day and the funny thing was, earlier that same day we had discussed the idea of coming up with a new mulled wine recipe for the blog. The reason why it was funny was that when we opened up the book we saw a recipe for black current mulled wine. Hence the idea for today!
The next day we boiled frozen currants with water, honey and all kinds of Christmas spices. And then we poured in some kombucha.
The recipe said “use a cheese cloth” but like the bohemians we are, we of course had no cheese cloth so we just used a fine strainer. Maybe not the best options since a lot of things got stuck but in any case, we ended up with a strong concentrate of blackcurrant mulled wine, and it was pretty darn good.
This concentrate was then poured amongst glasses to create a base for our drink, and topped off with kombucha. While we are now disappointed over all the years we haven’t had this recipe, we rejoice twice as much that we stumbled upon it and can share with you how delicious black current is as mulled wine, especially when combined with kombucha.
Cheers for that it turned out. An absolutely perfect idea for the third Advent!Print
Mulled Black Current Drink With Cloves, Cinnamon And Ginger
1 kg of black currants (about 1 liter)
1 cup of water
5 slices of ginger (total about 4 cm)
2 bay leaves
3 cinnamon sticks
4 tablespoons honey
1 cup kombucha
Sliced almonds and raisins
Boil the currants, water, ginger, cloves, bay leaves and cinnamon sticks in a saucepan. Let boil for about 10 minutes on low heat. Strain through a cheese cloth or fine strainer and allow to cool slightly.
Then stir in the honey, use a whisk so that the honey dissolves. Pour in the kombucha. Fill the mulled wine in juice bottles and store in the fridge for a maximum of 1 week.
Serve with sliced almonds and raisins in each glass or as a snack on the side.
other holiday drinks to try in December: