One of the most popular drinks for winter, alongside with hot chocolate, is the classic Mulled Wine. And I said classic because, apparently, it’s been around since ancient Roman times and it’s popular in more than one country. This warm gift from the gods found its way in the UK, Northern countries, Germany and of course, Romania. It’s actually quite popular here, so I hope it’ll hit the right spot for you too.
Tips and tricks for the best Mulled wine:
-The wine you’ll be using doesn’t have to be a fancy one, since its flavour will get lost in the ones from the fruits and spices infusing with it. Don’t chosse the cheapest either, you’ll still feel a hint of its original taste.
-In terms of wine for mulling, the most popular choice is red. But I’ve seen white mulled wine recipes too. They just combine better with brown sugar and brandy, for example, and have a more refreshing taste.
-On the other hand, when it comes to spices, I’m a fan of traditional. So I accompany my red wine with the classic cinnamon, cloves, nutmeg, star anise, sugar and citrus.
-The key to a good mulled wine is: SIMMER, NEVER BOIL. You’ll want your heat on low, as the wine needs to infuse with the flavours from the spices and fruits, but not boil.
-The best way to avoid burning the alcohol is (as Jamie said), to infuse the spices with the sugar and fruits in just enough wine to cover them for 5-10 minutes. When the syrup infused, you can add the rest of the wine and heat the mix for about 5 minutes.
-You can feel free to add any other spices you find appropriate, so don’t feel obligated to follow the recipe ingredients blindly.
- 1 bottle red wine 750 ml
- 1 apple cut into cubes
- 2 clementines peeled
- 1 star anise
- 1 tsp cinnamon powder or 1 cinnamon stick
- 3 tbsp sugar
- 4 cloves
- ½ tsp nutmeg
- In a medium pot over medium heat, place all the ingredients and pour some wine on top, only enough to cover them.
- Simmer for about 5-7 minutes, stirring occasionally, until the sugar has completely melted and all the flavours are infused in the syrup.
- Add the rest of the wine and turn the heat on low. Simmer for 5 more minutes, until the wine is hot, NOT boiling.
- Turn off the heat and pour the wine with some fruit pieces in cups and serve warm.