Pineapple and Pink Peppercorn Mulled Wine Recipe

Pair your favorite fruit with red wine spiced with star anise, cinnamon, cardamom, pink peppercorns, cloves, and orange juice.

| September 2019


I love spiced mulled wine! Especially when there are chunks of spiced and wine-soaked fruit to enjoy too. Experiment with your favorite fruit — stone fruit also work really well.

Serves 4


  • 1 (750 ml) bottle Rioja (red wine)
  • 2−3 cup diced pineapple
  • 4 tablespoons coconut palm sugar
  • 4 star anise
  • 2 large cinnamon sticks
  • 10 black peppercorns
  • 4 cardamom pods, crushed
  • 10 Szechuan peppercorns
  • 1/2 teaspoon pink peppercorns
  • 6 cloves
  • 3/4 cup orange or clementine juice
  • Sliced orange/clementine, cinnamon sticks and pink peppercorns, to garnish


Medium saucepan, Muslin, Serving pitcher, and 4 heatproof glasses


  1. Pour the Rioja into a saucepan and add the pineapple, coconut sugar, star anise, and cinnamon sticks.
  2. Cut a small square of muslin and place the black peppercorns, cardamom pods, Szechuan peppercorns, pink peppercorns, and cloves in the center of the cloth. Tie up with a piece of string and add to the saucepan. Place on a medium heat and bring up to a low simmer then leave to simmer gently for 15 minutes. Remove from the heat and stir through the orange or clementine juice.
  3. Divide between the glasses and add a slice of orange or clementine to each. Add half a cinnamon stick and one star anise to each glass.
  4. Sprinkle with pink peppercorns and serve.

More from Cocktails with Benefits:

 Cover courtesy of Kyle Books

Excerpted with permission from Cocktails with Benefits by Nicole Herft, published by Kyle Books. Photography by Nassima Rothacker.



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