Pineapple and Pink Peppercorn Mulled Wine Recipe

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.

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 Cover courtesy of Kyle Books

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

Published on Sep 27, 2019


Inspiration for edible alchemy.