Instructions

Boil the currants, water, ginger, cloves, bay leaves and cinnamon sticks in a saucepan. Let boil for about 10 minutes on low heat. Strain through a cheese cloth or fine strainer and allow to cool slightly.

Then stir in the honey, use a whisk so that the honey dissolves. Pour in the kombucha. Fill the mulled wine in juice bottles and store in the fridge for a maximum of 1 week.

Serve with sliced almonds and raisins in each glass or as a snack on the side.