Let’s get festive! with this fantastic recipe.
Mulled wine is a warming, aromatic beverage perfect for the colder months! It’s great to make a big potful of it for a holiday party and ladle mugfuls of it out as guests arrive — with the bonus of making your house smell wonderful and festive!
Use a full-bodied, fruity red wine with hints of berry for this, Go for a Merlot, Primitivo, Cabernet Sauvignon – choose a medium price wine for this recipe. A version of vin brûlé (mulled wine) called bisò is made in Tuscany, Central Italy with Sangiovese,
I’ve given you a more basic and simple recipe, but feel free to adjust the spices to taste. If you want to give your mulled wine a little extra kick, you can fortify it with 2 tablespoons of Calvados (a French apple brandy)?
If on the other hand, you want to tone it down a bit, you can add either additional freshly squeezed orange juice.
What You’ll Need:
1/3 cup honey
- zest and juice of 1 orange
- zest of 1 lemon
- 2 cinnamon sticks
- 4 whole cloves
- A pinch of freshly grated nutmeg
- 1 bottle of red wine
- One 1/4-inch piece of fresh ginger root
- 1 whole star anise
- 2 vanilla pod
- 10 whole allspice berries
- 5 whole black peppercorns
- 2 bay leaves
How to Make It
- In a large non-reactive pot (a Dutch oven is ideal for this because it holds heat well to keep your mulled wine warm once it’s ready), mix honey, all spices (except the nutmeg), citrus zest and orange juice.
- Heat the mixture over medium-high heat until an aromatic syrup has formed about 4-5 minutes. Then lower the heat and the wine. Bring to just a bare simmer for about 15 minutes or until wine is flavorful. Be careful not to let the wine boil!
- Ladle through a fine-mesh strainer into mugs or heat-resistant glasses to serve. Serve hot, with a slice of orange, fresh nutmeg grated on top, and panettone.