How do I prepare Tyrolean Wine Punch?

Add 1–2 teaspoons of the blend to 750 ml wine or juice. Heat gently for 10–15 minutes without boiling, then strain and sweeten to taste.

Can I use it without alcohol?

Yes—warm with apple or grape juice for a non-alcoholic punch. Adjust sweetness and citrus to taste.

Does it contain allergens?

The blend may contain traces of CELERY and MUSTARD.

Tiroler Wine Punsh

Tyrolean Wine Punch

Definition

Tyrolean Wine Punch is a winter spice blend for mulled wine and hot punches. It emphasizes warm, sweet aromatics that gently perfume heated wine or non-alcoholic juices.

Composition (Ingredients)

Lemon peel, Cloves, Cinnamon.

Allergen Information

May contain traces of CELERY and MUSTARD.

Origin & Context

Inspired by Alpine traditions, this blend echoes Central European holiday markets where spiced wine is slowly warmed and served in the colder months.

Flavor Profile

Cinnamon provides sweet warmth, cloves add spicy depth, and lemon peel brings bright citrus lift. The result is cozy, aromatic and balanced—ideal for festive drinks.

Preparation & Dosage

Wine: 1–2 teaspoons per 750 ml. Heat gently (avoid boiling) for 10–15 minutes, then strain.
Non-alcoholic: Use with apple or grape juice; warm gently and sweeten to taste.
Enhance with orange slices or a splash of lemon for freshness.

Uses

Mulled red or white wine; hot cider or grape juice
Flavoring for poached pears or baked apples
Infuse syrups for cakes, crêpes, or dessert sauces

Storage

Store airtight in a cool, dry place away from light. Use within 12 months for best aroma.

Distributor: info@orlandosidee.de