Mulled wine is a traditional winter drink enjoyed worldwide at various street markets, Christmas fairs, or simply at home. Also, it’s my favourite drink, and I’ve tried dozens of it to find out the ideal one, the one that I’m presenting today, with a festive mixture of spices and a strong aroma of mystery and joy. I’ve always associated mulled wine with a fireplace (although I have none 😊), warm socks (oh, those I have), a cozy blanket, and pristine snow (hope to come soon). Along with mandarins and Christmas tree, mulled wine is the spirit of the Christmas holidays for me. Besides, apart from getting you warm on a winter night and lifting your mood, a side effect of mulled wine is preventing flu and healing sore throat, so why not? What do you associate mulled wine with?
150 ml apple juice
300 ml red dry wine
1 tbsp honey
50 ml brandy, cognac, or extra red dry wine
1 orange, zest, and juice
½ tsp cardamom seeds, pods broken
¼ tsp black pepper berries
¼ cloves buds
1 cinnamon stick
½ tsp ground ginger
1/6 tsp ground nutmeg
1 allspice berry
½ star anise fruit
2 portions (500 ml)
- Put all the spices, apple juice, and orange zest in a sauce pan, bring the mixture to a boil, and cook it for 10 min more at minimum heat.
- Add wine, and bring it almost to a boil.
- Add orange juice, honey, and cognac/brandy/wine. Cook it for 2 min more at minimum heat.
- Take the mulled wine off the heat and serve hot.
NB: It’s very important not to bring wine to a boil, so be careful.
P.S. It’s OK if you don’t have some spices and don’t have an opportunity to buy them – cook without them. The most essential ones are cinnamon, cloves, and cardamom, the rest is quite optional.