Mulled booch, eh? In years gone by, the idea of a non-alcoholic Christmas would’ve been unthinkable. (Indeed, there are members of our team that can’t even remember Christmases in years gone by because of the alcohol.) However, as anyone who reads our blog regularly will know, we’re excited by these more modern times in which choice isn’t seen as a bad thing and non-drinkers are welcomed back to rejoin the party. We often say we’re “Brewed for open minds”, and there has never been a better time for open-mindedness in the world of food and drink.
With so many people turning away from heavy drinking these days, it’s pretty much a given that a good number of people turning up at your Christmas party will be looking for an alternative. If it’s a non-alcoholic Prosecco they’re after, give them a flute of Royal Flush. If they’re looking for a non-alcoholic cider, or something that feels more like a real ale, pour them a glass of our Smoke House. If they’d like something that feels a little lighter altogether, a nice glass of our Dry Dragon should do the trick.
However, if they’re really in the mood for something festive, we’ve got just the thing. Pardon the pun, but you could say we’ve been mulling this one over for some time…
Mulled Booch Recipe
Put a spin on mulled wine with Real Kombucha’s festive recipe
- 2 bottles of Real Kombucha Royal Flush
- 2 teaspoons demerara sugar
- Zest of 1/4 of a lemon or 3-4 vertical shavings off a medium lemon
- 6 bruised green cardamom pods
- 1” piece of cinnamon stick and/ or star anise
Mulled booch method
- Add the two bottles of Royal Flush to the pan and bring to a boil
- Add the demerara sugar, lemon zest, 6 cardamom pods, and a 1” piece of cinnamon stick
- Steep for at least 20 minutes to let the flavours round out
- Remove the ingredients so you don’t overwhelm the drink
- Serve in a glass and garnish with lemon
What we’ve found in our experimentations is that star anise in place of the cardamom works really well. It’s also the case that some people prefer more sugar for a sweeter taste – each to their own! Oh, and one more thing: be careful with the cinnnamon – you can have too much of a good thing, and it has a tendency to overpower the other flavours in the mulled booch when used without self control!