Mulled Beer

By Rebekah Peppler

Published December 12, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
4(6)
Comments
Read comments

Flipping the idea of a cold one on its head, mulled beer is served hot and infused with fragrant warming spices — cinnamon, allspice, clove and star anise — with maple syrup for sweetness, Cognac for fortification and orange (in both peel and juice form) for brightness. The resulting drink is festive and warming, ideal for cold weather celebrations. When choosing a beer to mull, reach for something that isn’t too bitter or hoppy, such as a Belgian-style wheat ale (witbier), Hefeweizen or a low-hop amber ale.

Featured in: How to Turn Up the Heat on Your Mulled Cocktails

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 5½ cups (6 to 8 servings)

  • 2 cinnamon sticks, lightly crushed

  • 8 whole allspice berries

  • 6 whole cloves

  • 1 whole star anise pod

  • 2 (750-milliliter) bottles beer, preferably something not too bitter or hoppy such as a Belgian-style wheat ale (witbier), Hefeweizen or a low-hop amber ale

  • Peel of 1 orange

  • ⅓ cup maple syrup

  • 3 tablespoons/1 ½ ounces Cognac

  • 2 tablespoons/1 ounce fresh orange juice

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large Dutch oven or pot set over medium-high heat, add the cinnamon sticks, allspice, cloves and star anise. Toast, stirring frequently, until the spices are fragrant, about 2 minutes.

  2. Step 2

    Slowly add the beer to the pan (it will foam up quite a bit; adding gradually helps). Stir in the orange peel and maple syrup. Bring to a simmer, then adjust the heat to low and continue to very gently simmer, stirring occasionally, for 30 minutes. Strain the mulled beer through a fine mesh sieve, discarding the solids and return to the pan. Stir in the Cognac and orange juice and heat just until warmed through; serve warm.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Mead

WAY too sweet for me. All I could taste was the maple syrup. Might try again with half the stated amount.

Roger Evans

Is the star anise essential? I can't bear any licorice-type taste.

Mead

WAY too sweet for me. All I could taste was the maple syrup. Might try again with half the stated amount.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.