Zesty Homemade Mulled Wine

Nothing can beat a big mug of hot of mulled wine, full with fragrant spices on a cold winters day. Mulled wine is the number one drink people are after on Christmas Markets. It is not a modern invention, but rather an ancient drink. The first mulled wine recipe is dated back to Roman times, when people used pepper, bay leaf, saffron and honey to spice their wine.  

Most of us only know red mulled wine, but in some parts of the world like South Germany and Austria, white wine is also used to make this Christmas drink. It is especially popular with women as white wine is lighter and sourer than red wine. 

While indoor dining is still an issue in some parts of the world and Christmas Markets might remain closed due to the seemingly never-ending pandemic, you could make your own version and have a glass as you snuggle between your cosy cushions on your sofa. It is done in minutes and will fill your house with warming scents of Christmas. 

You wouldn’t want to use your best drops that had aged for years in the cellar, but any high street bottle would do. This time I am using a red Cabernet Sauvignon. 

In fact, this is the occasion when you are allowed to through all your favourite spices into a pot and just go as you please. There is no limit set to your fantasy. Here are my favourite spices that I like to use for mulled wine. 

Ingredients 

1l Red Wine

1 Orange

2 Cinnamon Sticks 

3 Star Arnis

5 Cardamoms 

4 Tbsp Brown Sugar 

1 Tsp Cloves  

Peal half of the skin of the orange, and slice the rest of the orange into thin slices. Put the sugar and the spices into a saucepan and cover with ¼ of the red wine. Bring it to a boil until the sugar has dissolved. Now, turn down the heat and add the rest of the wine. It is important to let the wine simmer gently on low heat. Otherwise, all your alcohol would just evaporate. Keep your pot of wine warm on the stove and ladle it out when your guests arrive. 

And should you have some leftovers, don’t throw it away. Store it for another sip later or put it into a dish. Want to find out more? Then check out my venison bourguignon Christmas recipe!