1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 ½ cups white sugar
1 ½ cups unsweetened instant tea
1 ½ tablespoons ground Bisschopswijn Mulling Spices

Mix all ingredients in a large bowl then store in a sealed container. To serve stir in two heaping tablespoons of the mixture into a mug of hot water.

4 cups apple juice
2 cups brewed black tea
2 tablespoons sugar
1 lemon, peeled and juiced (reserve peel)
1 orange, peeled and juiced (reserve peel)
2 tablespoons Bisschopswijn Mulling Spices

In a saucepan slowly heat the apple juice and tea. Peel the lemon and orange (no pith), reserve the peel and juice the lemon and orange. Place the juices, the reserved peels, the sugar and spices into the pan with the apple juice and tea and continue to heat. Do not boil. Taste to adjust the sugar and spices. Strain the heated mixture through a sieve and serve.

1 cup water
6 cups whole milk
2 heaping tablespoons of Ceylon or English Breakfast tea leaves
Sugar or honey
1 cardamon pod split open
1-2 tablespoons of Bisschopswijn Mulling Spices

In a 2 quart saucepan add the spices to 1 cup of water. Bring to a boil, remove from heat and let steep for 5-20 minutes, depending on how strong a spice flavor you want. Add 6 cups of whole milk to the water and spices. Bring the milk and spice mixture to a boil and remove from heat. Add the tea leaves to the milk mixture and let steep for 5-10 minutes. You may reheat to a simmer if desired. Add the desired amount of sugar or honey and stir to dissolve. Strain into a mugs or a tea pot and serve.

32oz. cranberry juice
24oz. apple cider
¼ cup light brown sugar
1 oz. (generous 1/4 cup) Bisschopswijn Mulling Spices

Stove Top or Crock Pot Method
Combine the cranberry juice and apple cider in a large crock pot or large sauce pan. Add the brown sugar and stir until it is dissolved. Place Bisschopswijn spices in the muslin bag* provided. Close the bag by pulling the strings and tying them into a bow. Place the bag of spices into the juice mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 30-60 minutes. Stir occasionally to make sure the brown sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of “spice” is reached. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. Makes seven 8 ounce cups.

We often make Bisschopswijn without wine or brandy. Use whatever proportions of juices you like. This is something for the entire family.