Mulled Wine

Approximately 1 hr prep & heating time

A glass of mulled wine with a cinnamon stick & a slice of orange


Happy December! ‘Tis really the season and what a perfect idea to spend the first weekend and the first post of this month with some mulled wine! Warm, spiced wine, as it basically is, is very popular and people from different parts of the world have their own mulling recipe, and a name for it too! It’s a versatile drink and you can flavour/spice it however you like. Some say that traditional style has brandy in it but I’ve never had brandy in it to be honest. Lol. But Mahal will be coming back home next week and he’ll have brandy for pasalubong so I’ll definitely try it with brandy then and update this post! There is just a very important rule to remember when it comes to mulling wine, never, ever let it boil. Ever.

On a side note, (not sponsored, lol, but) I just want to say a quick thank you to zwilling at Vaughan Mills for these glasses, it turns out that it’s not just great for coffee beverages, but for mulled wine too!

For my mulled wine, I like to use:

Ingredients:

  • 1 Bottle of red wine (I used a shiraz)
  • Spices
    • 1/4 Teaspoon ground cardamom
    • 1 Teaspoon cloves
    • 3 Cinnamon sticks
    • 3 Star anise (I normally use a few but I ran out! So, I didn’t use it for this batch)
    • 2 Tablespoon of maple syrup
  • Fresh fruits
    • 1 Orange – peeled and cut into round slices
    • 1 Grapefruit – peeled and cut into round slices
  • Garnish – Optional
    • Cinnamon sticks, star anise and or fresh fruit slices

Steps

  1. In a pot, combine all of the ingredients together
  2. Heat up on the stove under low heat for 1 hour, stirring occasionally
  3. Strain and serve in a hot/warm beverage container
  4. Optional: Garnish – add a cinnamon stick, star anise, fruit slice, or a combination of these

Enjoy!

Notes:
– Red wine: I have not experimented with many different kinds of red wines, but whatever I use, including cheap wine, has come out great so I’d recommend not spending big on the wine
– Heating time: You can definitely heat it up shorter or longer if you like, but I’d say at least 3o mins
– Alcohol content: The longer the wine is heated, the more alcohol it loses and most especially if it boils! 😬
– Spices: the longer its heated, the more it retains the flavour of the spices so if you’d like it mild-medium spiced, do not heat up for too long. Otherwise, go ahead and spice it up!


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