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Vanilla Pomegranate Mulled Wine // JustineCelina.com


'Tis the season for my Vanilla Pomegranate Mulled Wine -- a sophisticated twist on a holiday classic! Luxurious flavours of pomegranate and vanilla mix and mingle with robust Zinfandel, clementines, honey, cloves, star anise and a touch of nutmeg to warm you from the inside out! This mulled wine is chock full of antioxidants and healing spices, because who doesn't love a festive beverage with feel good health benefits? If you're hosting a holiday celebration this season and looking for a crowd-pleasing beverage to serve, welcome guests with a warm mug of Vanilla Pomegranate Mulled Wine. It's the ultimate in cold weather comfort -- like a cashmere sweater for your taste buds!
Course Drinks
Prep Time 20 minutes
Servings 12


  • 2 bottles Zinfandel (or fruity red wine of your choice(
  • 1/2 cup Galliano Vanilla Liqueur
  • 1 cup pomegranate arils (approximately 1 pomegranate)
  • 4 clementines
  • 1/2 cup honey (locally made Drizzle honey is my favourite!)
  • 1 vanilla pod
  • 2 cinnamon sticks
  • 1 clove of nutmeg (find them in the bulk section at your local health food store)
  • 2 star anise


  1. Start by deseeding your pomegranate -- or pick up some ready-to-go arils from your local grocery store. Typically, one average sized pomegranate will yield 1 cup of seeds, however, a little more or a little less won't hurt!
  2. Add pomegranate arils to a large pot with honey, cinnamon sticks and star anise. Using a fine grater, grate your nutmeg clove appropriately 15 times over the pot, rotating the nutmeg as you go. Slice your vanilla pod down the centre lengthwise and add to the pot as well.
  3. Using your fine grater, zest one clementine into the mixture. Juice the clementine into the pot when you've finished zesting it.
  4. Set your burner to medium heat and allow the mixture to boil for 10 minutes to infuse the honey mixture with pomegranate, vanilla and spices.
  5. After 10 minutes, pour the pot contents over a fine strainer. Retain the honey infused mixture, adding it back into the pot along with the cinnamon sticks.
  6. Return the pot to a burner set to low heat. Add Zinfandel and juice from the remaining 3 clementines. Stir to combine and continue to warm your mulled wine over low heat for 5 minutes (whatever you do, don't let it boil!).
  7. Turn your burner off and add 1/2 cup of vanilla liqueur to the mixture. Stir to combine.
  8. Ladle your Vanilla Pomegranate Mulled Wine into heat-proof serving glasses and complete each cocktail with a seasonal garnish. Some festive options include clementine slices (they float!), cinnamon sticks, vanilla pods, star anise and pomegranate arils. Cheers!