The best Christmas drink ever, Mulled Gin. This infused gin recipe creates a delicious winter warmer spiced drink which is perfect for Christmas. Once strained, the gin will last for months so you can make in advance and is a unique homemade gift idea for Christmas. See more of our gifting ideas for this Christmas here.
How to make Mulled Gin?
This recipe is really easy to put together, allow the gin to infuse in the spices for at least one month (I usually leave it 6 weeks if using 1litre). Next strain out the spices and it is ready to drink. The recipe is based on 1L of Gin however if you have less gin, adjust the sugar content accordingly but use the same quantities of spices. You can just strain out the spices earlier; for 50cl to 70cl infuse for 4 weeks, 50cl and less infuse for 3 weeks.
List of ingredients needed
Gin! Of course. You don’t need to go for an expensive brand as the herb infusion will bring a lot of flavour. I haven’t tried this with vodka but it will probably work well too. Although I would recommend to stick with Gin as it already has a herbal flavour so adding these spices really turns the alcohol into a warming drink. Herbs used for this recipe are Cardamon Pods, Vanilla, Cloves and Cinnamon. Add in some sugar and you are ready to go!
For the vanilla, I use a (homemade) natural vanilla extract as it is far cheaper however you can also use a whole vanilla pod, the gin will then remain a clear colour. Just split length ways and scrap the seeds into the gin, which looks really nice and add the skins to the infusion.
Mulled Gin Recipe
- 1 litre Gin
- 300 g Caster Sugar
- 1 stick Cinnamon
- 5 whole Cloves
- 5 whole Cardamon Pods
- 1 tsp Vanilla Paste or use one whole vanilla pod
- Pour the gin into a large airtight container and add in all the ingredients together
- If using a vanilla pod, cut and split it length ways and scrap the seeds into the gin then add the skins too.
- Seal the container and shake well to mix.
- You will see the sugar will sink to the bottom, so for the first week of infusing, every day or so shake the container to encourage the sugar to dissolve. It should be disintegrated by one week.
- After at least one month (if you have longer then leave infusing up to 6 weeks or so). Strain and sieve the gin to remove the spices.
- Pour into your chosen bottle and label. It is now ready to drink and will last for 6 months.
If you like this recipe, try our Cherry Infused Vodka
Did you try this recipe? We would love to hear from you! Get in touch in the comments below!