Brew the perfect glass of nostalgic and cosy spiced mulled wine at Christmas time this year with this delicious recipe. We love to serve this decadently festive tipple at family gatherings, comfy festive movie viewings, and frosty winter walks. The ultimate spice of the season awaits…
- Wine Try a mid-range fruity and full-body red or white wine – there’s no need to go for pricey. We would recommend Zinfandel, Merlot, Grenache. If you’re making a big batch, this is a great recipe to break out a nice box of wine instead.
- Brandy: Like Sangria, this is also a traditional tipple to spike your mulled wine with for that extra little bit of festive flavour. an extra bit of liqueur. You can even try the orange liqueur, Cointreau or tawny port are also delicious alternatives.
- Fresh oranges: One to slice and mull in your wine, another to slice and use as a fruity garnish. To minimize bitterness, you can peel the orange before simmering it in the wine*
- Cinnamon: We love to use real cinnamon sticks when making mulled wine, but you could whisk in some ground cinnamon if that’s what’s on hand.
- Mulling spices: Our go-to’s are whole cloves and star anise, and perhaps a few cardamom pods.
- Sweetener: Feel free to add a hint of sugar for all things nice. Either choose sugar, maple syrup or honey to taste.
- Combine all your ingredients in one saucepan and give them a quick stir
- Simmer gently. Heat until the wine almost reaches a simmer over medium-high heat. (Avoid letting it bubble in any way, as this will vaporise your alcohol) Reduce to low heat, cover your saucepan completely, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Strain using a fine mesh strainer remove and discard the orange slices, cloves, cinnamon sticks, star anise and ginger. Give the mulled wine a taste, then add the desired amount of sweeter to your tasting.
- Serve in festive heatproof mugs, topped with your favourite garnishes.