Mulled Hot Cocoa Tea Wine

A cocoa-infused version of the holiday classic from Richmond’s award-winning Wild Sweets by Dominique and Cindy Duby that’s as easy to make as it is to sip fireside.

  • By Wild Sweets
  • December 4, 2018
Image Author: Wild Sweets


    3 oz orange liqueur
    250 mL red wine (i.e. Cabernet Sauvignon)
    20 g honey
    2 cocoa-tea bags from Wild Sweets by Dominique and Cindy Duby
    Peel of half an orange
    2 tsp / 10 g fresh grated ginger
    2 whole cloves
    1 mL (about 24) whole peppercorns
    ⅓ (about 4 g) cinnamon stick


    Add all ingredients in a mason jar, except for the orange liquor. Heat mixture in microwave to about 80°C and cover with a plastic film to create a vacuum and let infuse for at least 5 minutes. Strain mixture, add the liquor, pour back in glass jar, re-heat in microwave and serve hot.

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