Mulled Wine

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By Darren Purchese

This is a take on the traditional drink found in many colder north hemisphere countries served during cold months especially Christmas. There’s nothing better than getting the fire on, popping on a Christmas movie with snacks and warming yourself up with a mulled wine. The awesome thing about this drink is its versatility; you can switch infusions and inclusions to your own preference and even do this with a white wine if you wish. If trying this recipe in warmer climes such as Oz you can chill this drink, strain and serve over ice cubes!

Twists

Use white wine instead of red.

Serve over ice instead of hot.

Choose your own combination of spices and even herbs.

Use a good quality apple or pear juice for a non-alcoholic version.

Time

1

hour

20

minutes

Degree of Difficulty

Easy

Save

2

Portions

10
servings

Share Recipe

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Ingredients

Servings

metric
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150g caster sugar
250 ml apple juice
375 ml Pedro Ximenez
2 ml Pinot Noir
2 whole orange, zest strips and pith removed
2 whole lemon, zest strips and pith removed
15 cloves
10 ml star anise
5 whole cinnamon sticks
½tsp nutmeg, freshly grated
2 whole vanilla pod, seeds scraped
10g ginger, peeled and cut into strips
1

Place a large cast iron pot onto the stove and start to heat over a medium heat. Once hot add the caster sugar and turn the heat to low. Stir the sugar with a heat resistant spatula or spoon until it has melted and turned a deep amber caramel. Add the apple juice slowly, stirring constantly. Be careful of spitting and HOT steam, as the mixture will expand and bubble initially before settling down. Once all of the apple juice has been added then add the remaining ingredients and bring up to a temperature of 80° Cover with a lid and turn off the heat, leave to infuse for a minimum of 1 hour. To serve, remove the lid and reheat, ladle into glasses.

 

 

1
0 hours 0 minutes

Place a large cast iron pot onto the stove and start to heat over a medium heat. Once hot add the caster sugar and turn the heat to low. Stir the sugar with a heat resistant spatula or spoon until it has melted and turned a deep amber caramel. Add the apple juice slowly, stirring constantly. Be careful of spitting and HOT steam, as the mixture will expand and bubble initially before settling down. Once all of the apple juice has been added then add the remaining ingredients and bring up to a temperature of 80° Cover with a lid and turn off the heat, leave to infuse for a minimum of 1 hour. To serve, remove the lid and reheat, ladle into glasses.

 

Recipe Tags cocktail, red wine, sherry