Mulled Grape Mocktail Recipe

If you’re after a cozy drink that feels a bit special but skips the alcohol, a mulled grape mocktail really hits the spot.

I love how simple stuff—grape juice, some spices—somehow comes together into something warming and delicious. It just works.

It’s ideal for family get-togethers, holidays, or even just a quiet night at home. Sometimes, that’s all you need.

When I make this non-alcoholic mulled “wine,” I still get all those rich flavors and the sweet, spiced aroma you expect from classic mulled drinks.

The best part? It’s quick to throw together, and honestly, everyone seems to love it—kids, adults, whoever’s around.

Mulled Grape Mocktail Recipe

I find myself making a warm, flavorful grape mocktail when I want something cozy but without caffeine or alcohol.

This recipe leans on classic mulling spices, fresh juice, and a bit of fruit—nothing too wild, but it always feels like a treat.

Equipment

• Medium saucepan
• Fine mesh strainer
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Heatproof serving glasses or mugs
• Small paring knife (for fruit slicing)
• Citrus zester or peeler (optional, for orange zest)
• Small bowl (for fishing out the spices)
• Stove or induction cooker

Having the right tools out makes life easier and keeps things moving.

Ingredients

• 4 cups red or purple grape juice (100% juice, not cocktail)
• 1 cup apple cider or apple juice
• 1/2 cup cranberry juice (for tartness)
• 1 orange, sliced into rounds
• 2 cinnamon sticks
• 5 whole cloves
• 2 star anise pods
• 3 allspice berries
• 2 green cardamom pods, gently crushed
• 1/4 teaspoon grated nutmeg
• 1 small thumb of fresh ginger, sliced (about 1 inch)
• 1–2 tablespoons maple syrup or honey (to taste)
• 1–2 peppercorns (optional, if you like a spicy note)
• Fresh fruit or orange slices for garnish

Fresh spices really make the difference in flavor and aroma.

Instructions

• Pour the grape juice, apple cider, and cranberry juice into your saucepan.
• Add in the cinnamon sticks, star anise, cloves, ginger, orange slices, cardamom, allspice, nutmeg, and peppercorns if you’re using them.
• Set the heat to low and let the mixture warm up slowly, stirring every now and then.
• Let it simmer gently for 20–30 minutes. You want to avoid boiling—just enough heat for the spices to work their magic.
• Taste it, and if you want it sweeter, add maple syrup or honey.
• Once the flavors are where you want them, take it off the heat.
• Strain everything through a fine mesh strainer to catch the spices and fruit bits.
• Ladle the hot drink into mugs.
• Garnish each glass with an orange slice or some fresh fruit, if you like.

Mulled Grape Mocktail Recipe

I find myself making a warm, flavorful grape mocktail when I want something cozy but without caffeine or alcohol.

This recipe leans on classic mulling spices, fresh juice, and a bit of fruit—nothing too wild, but it always feels like a treat.

Equipment

• Medium saucepan
• Fine mesh strainer
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Heatproof serving glasses or mugs
• Small paring knife (for fruit slicing)
• Citrus zester or peeler (optional, for orange zest)
• Small bowl (for fishing out the spices)
• Stove or induction cooker

Having the right tools out makes life easier and keeps things moving.

Ingredients

• 4 cups red or purple grape juice (100% juice, not cocktail)
• 1 cup apple cider or apple juice
• 1/2 cup cranberry juice (for tartness)
• 1 orange, sliced into rounds
• 2 cinnamon sticks
• 5 whole cloves
• 2 star anise pods
• 3 allspice berries
• 2 green cardamom pods, gently crushed
• 1/4 teaspoon grated nutmeg
• 1 small thumb of fresh ginger, sliced (about 1 inch)
• 1–2 tablespoons maple syrup or honey (to taste)
• 1–2 peppercorns (optional, if you like a spicy note)
• Fresh fruit or orange slices for garnish

Fresh spices really make the difference in flavor and aroma.

Instructions

• Pour the grape juice, apple cider, and cranberry juice into your saucepan.
• Add in the cinnamon sticks, star anise, cloves, ginger, orange slices, cardamom, allspice, nutmeg, and peppercorns if you’re using them.
• Set the heat to low and let the mixture warm up slowly, stirring every now and then.
• Let it simmer gently for 20–30 minutes. You want to avoid boiling—just enough heat for the spices to work their magic.
• Taste it, and if you want it sweeter, add maple syrup or honey.
• Once the flavors are where you want them, take it off the heat.
• Strain everything through a fine mesh strainer to catch the spices and fruit bits.
• Ladle the hot drink into mugs.
• Garnish each glass with an orange slice or some fresh fruit, if you like.

It’s a super simple process, but your kitchen will smell absolutely amazing.

Notes

You can swap out mulling spices as needed. If you’re missing allspice or cardamom, just use a bit more cinnamon or cloves.

Sometimes I use pomegranate juice instead of cranberry, or squeeze in a little lemon for brightness. Peppercorns and ginger can be skipped for a milder drink.

Keep an eye on the pot—don’t let it boil, or the juice might end up tasting a bit off.

If you want it sweeter, just add more honey or maple syrup at the end and taste as you go.

This mocktail works great for parties. I usually set out extra orange slices or apple pieces so everyone can dress up their own cup.

Leftovers keep fine in the fridge, and you can reheat them later without any trouble.

Tasting Notes

First sip? The grape is bold and sweet, but the spices add a twist that makes it more interesting than plain juice.

Cinnamon and cloves stand out right away, bringing that familiar cozy, wintery vibe.

The orange slices add a gentle citrus note—just enough brightness to balance the sweetness.

What I Taste Most:

• Grape: sweet and rich
• Cinnamon: warm
• Clove: spicy
• Orange: fresh and zesty

A touch of honey lingers at the end, subtle but it ties everything together.

Texture & Finish:\
It’s smooth—not thick or syrupy. When it’s warm, it’s just really soothing.

Even after you’re done, the spices stick around in a good way.

Honestly, this is the kind of drink I want on a chilly afternoon, or whenever I’m in the mood for something cozy but not over-the-top.

Substitute

Sometimes, I just don’t have all the ingredients on hand. So, I reach for easy swaps—no need to stress about it. These little changes make the mulled grape mocktail work for just about everyone.

Here are a few simple substitute options I’ve tried.

Equipment:

• Saucepan or slow cooker
• Strainer
• Serving glasses

Ingredients:

• Out of grape juice? Cranberry juice or apple juice usually does the trick.
• If I’m missing cinnamon sticks, I’ll go with about 1/4 teaspoon ground cinnamon per stick.
• No whole cloves? A pinch of ground cloves is fine.
• Sometimes I swap orange slices for lemon slices—honestly, whatever’s in the fridge.
• For sweetness, maple syrup or honey can stand in for sugar.

Instructions:

• When swapping juices, just use the same amount as you would for grape juice.
• If you’re using ground spices, add them slowly—they pack more punch than whole spices.
• Swap your citrus by slicing it and tossing it in early so the flavor has time to mingle.
• Give it a taste before serving and add more sweetener if it’s a bit too tart.

Honestly, these swaps keep things interesting. Sometimes I’ll mix a couple juices together just to see what happens—why not?

It’s a super simple process, but your kitchen will smell absolutely amazing.

Notes

You can swap out mulling spices as needed. If you’re missing allspice or cardamom, just use a bit more cinnamon or cloves.

Sometimes I use pomegranate juice instead of cranberry, or squeeze in a little lemon for brightness. Peppercorns and ginger can be skipped for a milder drink.

Keep an eye on the pot—don’t let it boil, or the juice might end up tasting a bit off.

If you want it sweeter, just add more honey or maple syrup at the end and taste as you go.

This mocktail works great for parties. I usually set out extra orange slices or apple pieces so everyone can dress up their own cup.

Leftovers keep fine in the fridge, and you can reheat them later without any trouble.

Tasting Notes

First sip? The grape is bold and sweet, but the spices add a twist that makes it more interesting than plain juice.

Cinnamon and cloves stand out right away, bringing that familiar cozy, wintery vibe.

The orange slices add a gentle citrus note—just enough brightness to balance the sweetness.

What I Taste Most:

• Grape: sweet and rich
• Cinnamon: warm
• Clove: spicy
• Orange: fresh and zesty

A touch of honey lingers at the end, subtle but it ties everything together.

Texture & Finish:
It’s smooth—not thick or syrupy. When it’s warm, it’s just really soothing.

Even after you’re done, the spices stick around in a good way.

Honestly, this is the kind of drink I want on a chilly afternoon, or whenever I’m in the mood for something cozy but not over-the-top.

Substitute

Sometimes, I just don’t have all the ingredients on hand. So, I reach for easy swaps—no need to stress about it. These little changes make the mulled grape mocktail work for just about everyone.

Here are a few simple substitute options I’ve tried.

Equipment:

• Saucepan or slow cooker
• Strainer
• Serving glasses

Ingredients:

• Out of grape juice? Cranberry juice or apple juice usually does the trick.
• If I’m missing cinnamon sticks, I’ll go with about 1/4 teaspoon ground cinnamon per stick.
• No whole cloves? A pinch of ground cloves is fine.
• Sometimes I swap orange slices for lemon slices—honestly, whatever’s in the fridge.
• For sweetness, maple syrup or honey can stand in for sugar.

Instructions:

• When swapping juices, just use the same amount as you would for grape juice.
• If you’re using ground spices, add them slowly—they pack more punch than whole spices.
• Swap your citrus by slicing it and tossing it in early so the flavor has time to mingle.
• Give it a taste before serving and add more sweetener if it’s a bit too tart.

Honestly, these swaps keep things interesting. Sometimes I’ll mix a couple juices together just to see what happens—why not?