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Hot mulled wine recipe

Hot mulled wine recipe

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This is a spicy, sweet mulled wine perfect for Bonfire Night - or any chilly winter night. The combination of red and white wine is a delight.

96 people made this

IngredientsServes: 12

  • 2 oranges
  • 2 bottles red wine
  • 1 bottle white wine
  • 1 (6cm) piece of fresh root ginger, peeled and thinly sliced
  • 3 cinnamon sticks
  • 1/2 teaspoon ground cloves
  • 5 tablespoons demerara sugar, or to taste
  • 4 tablespoons brandy (optional)

MethodPrep:10min ›Cook:1hr15min ›Ready in:1hr25min

  1. Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
  2. Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves and sugar into the pot with the wine mixture; stir to dissolve the sugar.
  3. Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavours together. Adjust the sweetness by adding more sugar, if necessary. Strain and serve hot with a splash of brandy, if desired.

Watch how!

Watch how to make your own warming mulled wine - including a non-alcoholic version - in our How to make mulled wine video

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Reviews & ratingsAverage global rating:(77)

Reviews in English (47)

This was a yummy recipe. I didn't have any white wine, but three bottles of red worked fine for a thanksgiving party. Although I did have to add more sugar.-27 Nov 2010

We liked this recipe. Very nicely spiced.-08 Dec 2008

a great version of mulled wine. i've seen gin in some recipes and don't like the flavour it brings. brilliant on a cold night!-03 Dec 2008

Hot Mulled Wine

I was chatting with someone off-line and mentioned my Hot Mulled Wine recipe and decided I should post it for y'all. It's very yummy. We like sipping it around the bonfire, in the hot tub. snuggled up on the couch when it's chilly out.

Daniel Mirassou's Hot Mulled Wine
[from Mirassou Vineyards in San Jose California]

3 cups water
1 cup sugar (too sweet for us, I cut it to one-half generous cup)
12 cloves
1 cinnamon stick
peel of one lemon. one long strip if you can manage it

Simmer 10 minutes. Then add:
one-half cup of brandy
2-750 mil of dry red wine (we use either Cabernet or Merlot)

Do not boil. Bring to "coffee temperature".

Yummmm. Thank you. Very like mine I think, but rather than lemon I add orange juice and cut back on the water accordingly.

Timely and a great thing to have up her though!!

Looks delish! The recipe looks like it makes a lot, does it? Also, if serving for a gathering, how do you keep it at the right temperature throughout the evening?

I kinda think the alcohol would "mull" right out if it were left too long. Ugly thought, but a crock pot might work if left on keep warm provided it wasn't for more than a couple hours. surely there's a prettier solution though.

I think the crockpot would be the solution. One of my crock cookbooks has a recipe for mulled apple cider. They recommend once cooked the cider may be turned to low and kept warm for up to 3 hours.

Sounds wonderful MaryMcP and fortifying!

We use one of those thermos type coffee thingies. You know. da kine. that's Hawaiian for "that thingie, you know da kine". I'll go look for a pic of mine.

Here it is. I'll warm the thermos first with very hot water, then pour in the hot mulled. Keeps it at coffee temp for a long time.

Joan, we each had two glasses from the batch I made yesterday and I poured the rest back into the 1.5 liter glass bottle that the wine came in. Just fit with a bit of room to spare.

grownut is right, the alcohol will 'mull' right out of it if left to simmer. Storing in a thermos is best if consumption will be slow.

When I make this for a crowd, on a chilly afternoon, I have kept it warm in a large stainless stock pot on the portable butane stove, adding more from the glass bottles as need be. It was generally consumed before the alcohol 'mulled out'.

This message was edited Dec 21, 2008 2:11 PM

Duh! forgot to attach the pic. think I'll pour myself another glass!

Edited for instructions, just in case. don't pour the wine through the coffee maker, just remove and use the thermos part. K?

This message was edited Dec 21, 2008 2:09 PM

Great idea! I'd never thought of using those thingies that keep coffee warm. We have several of those at the office for board meetings, so I'll just borrow a couple. I think this sounds like a wonderful Christmas Eve drink. Thanks!

Mary suggested I should come over and share what us Romanians simply call "boiled wine". For me, it's a winter tradition, even in the hottest climate, where there's not really winter at all.

I posted it in other forum, so I'll just copy-paste it here. It's more in a story style, because it was originally in a thread about winter holiday traditions. I hope you enjoy it.

"A gap in presents comes for the kids. Until Christmas Eve, there's not much to do for them. well, if you don't count enjoying their new toys from Old Man Nicholas, and the playing in the snow (weather allowing) - snow fights, sleigh rides, snowman building.

But for the adults, a very busy season starts. There's lots of food to be prepared for all the Season's celebrations, and the Romanian dishes are quite time-consuming, some things can be prepared a little in advance, but for the rest one has to be sure there's no missing ingredients. Than there's the house cleaning. Some Santa shopping happens too. Carolers gather secretly to rehearse (they will really start caroling maybe on 22nd-23rd, but definitely on Christmas eve!

Oh, so much to do, in so little time! So how do they cope with it? Well, there's always boiled wine!

Let's get it straight: while I was in Romania, I only read about alcohol-dehydrogenase deficiency! Romanians appear to have nothing wrong with their ability to drink. I don't encourage anybody to binge on alcohol. But winter time and a glass of wine - a mug, for the boiled one - go together well!

Nostalgic immigrants, our friends and us, we would gather at least once in the "cold" Miami December Nights, have some boiled wine and just chat away - being in the US limits the types of food that we can prepare ourselves (can you imagine, almost my whole life, I've had home-made sausages, smoked or not? and I'm a born and raised city-girl)

Boiled wine:
I believe any Romanian will make you some. Slight variations in the making among our cheery little group. It starts always with red wine (I only once drank white boiled wine). It can be a sweet variety (not port wine), but dry will work too, because there's some sugar involved in the recipe. So, depending on the number of people, one can start with half a mug or a bottle, or more. that is placed on the stove, min-to-med strength heating.
The sugar is added to taste, keeping in mind that this is after a tiresome day and a dinner meal. because afterward, a good sleep will follow. Stir until the sugar melts, than it's not really necessary. Do not be tempted to increase the heat, while it would bring the wine to boil faster, it is not necessary. This is a relaxation therapy, not a requirement, so take your time, and while one prepares, the others stay around and the chat lights up.
Two main spices are mandatory: cinnamon and cloves. I like the whole cloves, and usually drop one or two into the wine. Cinnamon, depending on the volume, can range from a knife-tip to a teaspoon. When the wine just barely starts to simmer, turn off the stove and bring the mugs. Share it with your chatty friends. And carefully try to remove them from the kitchen, because sometimes the change in rooms leads to a change in conversation.
This is how I remember my father preparing it for us, it is my first alcoholic memory. And this is how I also prepare it.

My friend Luca also drops in a diced fruit (apple is his favorite for the boiled wine). It is very tasty, with the apples still crisp and wine-flavored just right.

The best thing about boiled wine is the coziness and friendship. But there are other effects as well: it warms you up almost instantly, even if you spent all day long in the freezing Boston winter. And, even better, it helps fight the common cold and un-stuffs the nose. (better not mix it with medication though)."

How to Make Glühwein

For the best and easiest Glühwein, I take a cue from my Hot Spiced Cider recipe by 1) keeping it simple and 2) starting with a clove-studded orange. Not only is the clove-studded orange pretty, but poking the cloves into the peel of a whole orange helps release the oils in the skin of the orange, adding flavor without bitterness. Plus, it helps contain the cloves so you don’t have to worry about picking a loose one out when you serve your Gluhwein.

I add the orange to a medium saucepan over low heat. Then, I add some whole cinnamon sticks and a bottle of light-ish red wine. A low-to-mid-level pinot noir is always a winner for us. Next, stir in some sugar – plain old granulated is a good bet, though some might try honey or brown sugar. I like to keep the sweetener simple in Glühwein so the wine, citrus, and spice flavors really shine through. Oh, and throw in some lemon peels for good measure for a bit more citrus zest. Pun intended.

Then I bring my spiced wine to just below a simmer and let it mingle with the citrus and spices for about 20 minutes. Then add brandy for some more warming magic. Brandy is such a perfect companion for mulled cocktails that I add it to almost every single one I make.

Taste, and, if you feel like it needs it, add some more sugar until it’s just right.

Serve in cozy mugs and garnish, if you like, with orange slices and cinnamon sticks.

Recipe Summary

  • 1 orange
  • 5 whole cloves
  • 3 whole star anise pods
  • 1 piece (1 inch) peeled fresh ginger, thinly sliced
  • 1 cup water
  • 1/4 cup sugar
  • 1 bottle (750 mL) medium-bodied white wine

Peel orange in strips using a vegetable peeler, being careful not to remove any pith (the white part). Push cloves into peel.

Combine clove-studded orange peel, the star anise, ginger, water, and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar, and cook for 10 minutes. Remove from heat, and add wine. Let stand for 20 minutes to mull.

Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer. Serve warm.

Mulled Wine

  • 10 whole cloves
  • 2 whole star anise
  • 2 cinnamon quills
  • 2 bay leaves
  • 1 orange or 2 mandarins, finely sliced
  • 2 cups apple juice
  • 1 cup caster/superfine sugar
  • 1 tsp vanilla extract
  • 2 bottles red wine, such as merlot
  • ½ cup orange liqueur (optional)

Bring all ingredients except wine and liqueur to a simmer in a large pot, stirring until sugar has dissolved (about 15 minutes). Add wine and liqueur, if using, reduce heat to low and allow to warm through without boiling (5-10 minutes). Strain off fruit, spices and bay leaves if desired, or leave them in the mix. Serve hot.

Alcohol-Free Mulled Wine

To make a delicious warming drink for children and drivers, use grape juice instead of wine and leave out the orange liqueur.

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But What is Mulled Wine?

My best description is that it’s a hot sangria with Christmas spices.

You don’t need to serve it with the fruit and the cinnamon stick in the cup. That’s just for pretty pictures. You can, of course, prep some mugs ahead of time with an orange slice.

But it’s OK to just serve it naked …. No no no! Not that way! You can fill the glass or mug with just wine and leave all the colorful additions in the pot. It’s a little easier to drink that way.

What Wine is Best for Mulled Wine?

Because mulled wine is simmered for about half an hour, you will lose a bit of alcohol, so we like to use red wines that are naturally a bit higher in alcohol. You don’t need to use an expensive wine, but do use something that tastes good to you on its own—you can’t make delicious mulled wine with a not-at-all delicious wine. Here are a few varietals that we think make the best mulled wine :

  • Zinfandel : often bursting with fruit and jammy flavors, wine made from the Zinfandel grape are a great fit for mulled wine.
  • Cabernet Sauvignon : a big, juicy, high (for wine) alcohol wine, Cab is another winning choice.
  • Syrah : Our favorite red wine for mulled wine just might be Syrah. Silky, rich and just a bit tannic, with dark fruit-and-spice notes, it makes for some serious mulled wine magic.

Hot Mulled Wine When Lance and I visited Paris last March, we spent our first afternoon in the city checking out the Eiffel Tower. When we got there it was pouring rain, then it suddenly turned into hail, not to mention that it was freezing outside. By the time we made it to the top the hail and rain had stopped, but it was still quite cold. We hovered near the concession stand inside and I saw a little sign that said ‘Vin Chaud” – I remembered enough high school French to know that meant hot wine or as we know it here, hot mulled wine. I jumped in line and got us each a glass. We found a bench and sipped it to warm up while looking out over Paris. I’d had mulled wine a couple times before that, but something about that wine was amazing. Maybe it was because I was in Pairs drinking French wine at the top of the Eiffel tower with my husband or maybe I’ve just never been cold enough to appreciate it – whatever the reason, my mind was certainly changed. I set out to make some Vin Chaud at home that tasted great and brought back those memories of Paris, so I cooked up a batch for the next drink of my 12 Cocktails of Christmas series. With mulled wine you don’t need to use a fancy wine. We are adding all sorts of other flavors so something inexpensive and simple works great here. I have used both Merlot and Cabernet Sauvignon for this and loved them both. So just use your favorite red (I’m sure you could use a white too!). I like to keep things simple for serving so I place all the spices in a piece of cheesecloth or a coffee filter and tie it up with a little bakers twine to keep everything in one place. This make serving a breeze. If you don’t have either of those you can let the spices float around in the pot with the wine, then just run the mixture through a strainer before serving. Personally, I love to serve this for parties. I throw a double (or triple) batch of everything in my slow cooker an hour or so before the party, then by the time the guests arrive the house smells fabulous. it’s a delicious low maintenance drink since the slow cooker keeps it warm. Just throw in a ladle, put out some mugs, and a few orange slices to garnish. Vin Chaud generally isn’t too sweet, but it’s easy to add more to adjust to your tastes and to the sweetness of your wine. I suggest starting with less and tasting it along the way to see if you need to add more. A history of Glögg in Sweden

Of course, the Nordics, too, have their own mulled wine in the form of Glögg. In Norway, it’s called gløgg, in Danish, it’s called gløgg, while in Finnish it’s glögi, and in Swedish it’s glögg. Though the mulled drink was traditionally a spiced liquor, many ready to consume drinks you’ll find at Christmas Markets in Sweden and the like are now non-alcoholic.

Typically made from blackcurrant or grape juice, the hot drink is spiced using ginger, cloves, and cinnamon. It’s also pretty common for entire raisins to be added into the drink to be consumed together with the drink, making Glögg a fun non-alcoholic alternative to traditional mulled wine.

Watch the video: Glögg ekstrakt (January 2022).