Simple Mulled Wine Recipe
User Reviews
5
Simple Mulled Wine Recipe
Description
The recipe uses a bottle of dry red wine combined with brandy (optional) and sweetener to support the robust spices. Whole spices like cinnamon sticks, cloves, cardamom pods, star anise, and allspice are used to infuse the wine slowly over low heat, preserving the delicate aromas and preventing a gritty texture from ground spices. Fresh orange slices introduce bright citrus notes that complement the warm, spicy undertones.
Heating is done on the lowest flame, avoiding any boiling to keep the alcohol content intact. The wine can steep with the spices from 15 minutes up to five hours, increasing flavor strength depending on preference. Once infused, the mixture is strained and served hot in heat-proof mugs, garnished with additional orange slices, cinnamon, and star anise for presentation.
Using whole spices and controlling heat are essential to maintain clarity and texture. Brandy enhances the complexity but is optional. Adjust sweetness by tasting before serving. This mulled wine provides a cozy, flavorful drink ideal for cold days or festive gatherings.
Ingredients
- 1 bottle red wine I used Cabernet Sauvignon, dry
- ½ cup brandy optional but recommended
- ½ cup demerara sugar or other sweetener of your choice like honey or maple syrup
- 2 orange cut into slices
- 6 cloves
- 2-3 cinnamon stick
- 6-8 cardamom pods
- 4 star anise
- 1 teaspoon allspice
For Garnish:
- Orange slices
- cinnamon stick
- star anise
Instructions
- In a large sauce pan or pot pour red wine.
- Add in all whole spices - cloves, cardamom pods, cinnamon sticks, star anise, all spice. Add demerara sugar, orange slices.
- Heat wine on LOW flame. Behold the temptation to heat wine on high temperature and let it boil. Boiling will evaporate all alcohol from wine.
- Cover and let it heat on LOWEST heat on your stove. Please do not let wine boil.
- Allow the spices and fruit flavors to steep into wine.
- You can let wine steep anywhere between 15 minutes to 5 hours. The longer you steep, flavors will be stronger.
- When done, turn off flame. Strain spices and fruits from the pot using strainer. Discard fruits and spices. Note – I removed the fruits and most of the whole spices using strainer spatula. Tiny spices while all spices were strainer using a fine strainer.
- Serve wine immediately in heat proof mugs. Mulled wine is best enjoyed while it’s hot.
Notes
- Use a dry red wine for the best balance of flavor.
- Heat the mulled wine slowly on the lowest setting to preserve the alcohol; do not let it boil.
- Whole spices avoid grittiness and provide clear, aromatic infusion; avoid ground spices.
- Taste and adjust sweetness before serving by adding more sweetener if needed.
- Use a fine strainer or cheesecloth to remove all spices and fruit pieces before serving.
- Brandy is optional but recommended to enhance flavor.
- Serve hot in heat-proof mugs and garnish with fresh orange slices, cinnamon sticks, and star anise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 144mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 29mg | 32% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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