Mulled Apple Tea Mocktail Recipe

Honestly, I love putting together cozy drinks that feel a little special but aren’t a hassle. When the air gets chilly, there’s just something about the warm, spiced flavor of mulled apple tea that hits the spot.

This easy mocktail recipe brings you the comfort of mulled cider, with the lighter feel of tea, and—bonus—absolutely no alcohol.

It’s great because you really don’t need much to make it. Just a handful of ingredients you probably already have in your kitchen.

Those gentle spices and apple notes make it a winner for gatherings, or even if you’re just winding down alone after a long day. I’ll sometimes serve it warm in a big mug, but it’s also surprisingly good chilled over ice if that’s your thing.

What’s fun is how you can tweak it to fit your mood. Want it a little sweeter? Or maybe with more spice? You can easily adjust the sweetness, spice, or tea strength.

Once you try it, I think you’ll see it brings a cozy vibe to just about any moment.

Mulled Apple Tea Mocktail Recipe

I like making this when I’m craving something warm, comforting, and alcohol-free. It’s got apple flavor, a hit of spice, and a little citrus—somehow both refreshing and soothing.

Equipment

I always keep the tools minimal so cleanup isn’t a pain. A medium saucepan is my go-to since it gives the spices and liquid enough room to mingle.

• Medium saucepan with lid
• Fine mesh strainer or slotted spoon
• Heatproof mugs or glasses
• Wooden spoon for stirring
• Small knife and cutting board
• Measuring cups and spoons

I’d say a strainer is pretty much essential for fishing out the whole spices like cloves and star anise. And heatproof mugs? They keep your drink warm longer, which is always nice.

Ingredients

Fresh fruit and whole spices really make a difference here. Apple cider or apple juice forms the base, and then you toss in cinnamon sticks, cloves, and star anise for that cozy depth.

A bit of fresh ginger brings a gentle kick, and orange slices add a bright note.

• 4 cups apple cider or apple juice
• 2 cinnamon sticks
• 4 whole cloves
• 1 star anise
• 3 thin slices fresh ginger
• 2 orange slices
• 2 black tea bags (caffeine-free works too)
• 1–2 teaspoons honey or maple syrup (optional)

I like to adjust the sweetness at the end with honey or syrup, just to taste. And using whole spices instead of ground keeps the drink clear and smooth—no weird grit at the bottom.

Instructions

I simmer everything slowly because it lets the flavors come together without getting bitter. The tea bags go in at the end so they don’t over-steep.

• Pour apple cider or apple juice into saucepan.
• Add cinnamon sticks, cloves, star anise, ginger, and orange slices.
• Bring to a gentle simmer over medium heat.
• Lower heat and let simmer for 10–15 minutes.
• Add tea bags and steep for 3–5 minutes.
• Remove from heat and discard tea bags and spices.
• Taste and stir in honey or syrup if you want it sweeter.
• Strain into mugs and serve warm.

I always taste before adding sweetener—sometimes the cider and oranges are already plenty sweet.

Notes

I usually make this when it’s cold out, but honestly, it’s pretty great over ice too. If I’m in the mood for a stronger spice kick, I just let it simmer a bit longer before tossing in the tea.

Sometimes I’ll switch things up and use pear juice instead of apple, or even throw in a few fresh apple slices for garnish. Decaf tea works well if you’re making it in the evening.

If I have leftovers, I just stash it in the fridge and reheat gently on the stove. Actually, the flavor gets even better after a few hours.

Tasting Notes

When I take that first sip, the gentle sweetness of the apple jumps out at me. It’s smooth and light—definitely not heavy or cloying.

There’s a slow-building warmth from the spices, almost like the drink is giving you a little hug. I can pick out the cinnamon most, but there’s a soft hint of clove hanging out in the background.

The spices don’t bulldoze over the apple, which I appreciate. They just add this extra layer that keeps things interesting.

Citrus sneaks in and adds a bit of brightness. The orange peel? It really lifts everything, so the flavor doesn’t fall flat.

That fresh note balances out the cozy spices, and honestly, it’s a nice touch. I also notice the tea base underneath it all.

There’s this mild earthiness from the tea that kind of ties the fruity and spicy parts together. It just makes the whole thing feel complete.

Texture-wise, it’s smooth—no rough edges or anything weird. It’s the kind of drink you want to sip slowly, letting the flavors hang around.

What’s fun is the taste shifts a little with each sip. Sometimes there’s more apple, sometimes the spice steps forward.