Warm, spiced root beer. It is a beautiful thing and a comforting drink that is fantastic on chilly days and nights.
This Mulled Root Beer is a fantastic introduction and very easy to make.
I was inspired to create Mulled Root Beer after seeing root beer used as a flavoring agent in this Mulled Spice Cheribundi recipe. It is a fantastic idea and something that had not occurred to me before. It seemed logical that if root beer could be used as an accent for a warmed fruit drink, then it would also be great as the star of the show.
This Mulled Root Beer recipe is a true delight and it can be enjoyed throughout the cold seasons of the year. The recipe is adjustable so it can be made for yourself or your family on a cold winter night or it can be brewed up for an entire party.
It is an inviting drink that everyone will love. It’s reminiscent of hot apple cider but the root beer brings in an entirely new flavor profile that is different and intriguing.
Mulled Root Beer for a Party
The occasions in which the Mulled Root Beer can work as warm party punch can are numerous and its aroma fills the air and adds to the atmosphere. Use it at any of your holiday parties or family gatherings or bring it out for an open house. I’ve served it at a business’ fall open house and plan to serve it at an art gallery opening in January.
When making a large batch there are two options: use a big soup pot or warm it in the slow cooker.
I prefer the slow cooker (aka Crockpot) when the event is not at my home because mine has a clamping lid that is designed to travel. I can mix the Mulled Root Beer that morning and have it ready for the party in just a few hours. At a high-temperature setting, it is perfect in about 4-5 hours.
The slow cooker is also nice for those parties that have no real beginning or end because there’s no need to watch over the stove and the punch stays warm.
A Few Tips on the Mulled Root Beer
I chose a pomegranate and cranberry juice for the background because the darker fruits both complement the root beer and are delightful when warmed up. You could purchase the two juices separately, but pomegranate is not a cheap so it is more economical to buy the pre-blended juice.
It is best to keep the mulling spices contained and I like to do this by adding the nutmeg and cloves to a tea bag, tying a not in that. I will then place that inside my tea ball so it is easy to retrieve when it is properly spiced. I do not worry about the cinnamon sticks because those are easy to remove by themselves.
Don’t worry about the root beer fizzing because it will naturally lose any carbonation under heat.
The recipe is written in parts so that you can make as much as you like, from a single serving to a large batch. The juice and root beer are the only ingredients that require adjusting because the spices will create the same flavor no matter the volume.
When making a small batch for 1-4 people I like to use a coffee cup to measure out the proportions. This gives more accuracy in the final volume. For instance, if making it for two people, I will fill the cup once with juice and once with root beer and my final yield will be two of those coffee cups.