Are you all geared up for Christmas? In our family we still have (quite) a few bits to do but I’m confident everything will be sorted out before D-Day 🙂
This year we will be spending the holiday period in Strasbourg, Alsace, France, in my husband’s family. Alsace is really magical at that time of the year. With all the Christmas markets, decorations and the events associated to them, you can really immerse yourself in the Christmas spirit.
One of my favourite tradition in the build up to Christmas is to go to these Christmas markets (in Strasbourg and the little towns around, which remain more typical) to admire the hand-made decorations and Christmas designs, to find some last minute gifts and to enjoy a warm drink. Of course you can enjoy mulled wine there but they offer as well a children-friendly non-alcoholic version: mulled orange juice, which is just as delicious, hence the recipe below.
I would recommend you to use fresh orange juice as I am personally addicted to the taste (so much that I prefer no orange juice than orange juice out of the carton) but I have to admit that served warm with the spices you can use good quality packaged orange juice as well.
Yes I know I sound a bit like a princess there, which, for the ones who know me, is not really my style (!!!) I could say that my addiction to fresh orange juice is my dad’s fault (cheeky) as when I was a child he would only serve us fresh orange juice -on Saturday or Sunday mornings when oranges were in season- but I loved that tradition and I’ve already started it with my own children, so I can’t really complain… Of course my children still share the juice of one orange at this point and I don’t need to say that it makes them a bit hyper LOL. Just for the story!
Mulled orange juice
A children-friendly non-alcoholic version of mulled wine: mulled orange juice, which is just as delicious, hence the recipe below.
- 1 l fresh orange juice or good quality packaged orange juice
- 1 stick cinnamon
- 4 cloves
Simmer the orange juice with the cinnamon stick and cloves for about 10 minutes until the flavours have infused.
Remove the cinnamon stick and the cloves.
PS: As you may have noticed I have taken this picture during my food photography course using all the lovely props from the Leiths Cookery School.