How to Make Mulled Wine

Blog, Recipes, Red Wine, Wine / Wednesday, January 13th, 2016


Temperatures have (finally) dropped, and there’s nothing better than coming home after a long day, and kicking back with a warm drink. Sure, you may be thinking coffee, tea, or hot cider, but what about mulled wine?

Warm and flavorful, mulled wine is a hot beverage of red wine with various spices. European in origin, mulled wine has been consumed for thousands of years. And for good reason. It’s delicious.

And guess what? Mulled wine is not just for the holiday season, but is wonderful to enjoy all throughout winter.

Before you grab your bottle of wine and the spices out of the pantry, here are some things to keep in mind:

  • For the best mulled wine, pick wine that is relatively high in alcohol, fruit-forward, and with high tannins. The best wine is a red that comes from a warmer climate. California Zinfandel, Grenache, or Merlot are good choices.
  • Don’t overheat the wine. Keep the wine below 173 Faranheit, anything above that and it will begin to vaporize.
  • There are tons and tons of mulled recipes available. Don’t be afraid to be adventurous and make the recipe your own. Add the spices that you really like, and omit the spices that you are not so crazy about.
  • If you don’t like random spices floating in your drink, wrap ’em all up in a cheesecloth and make a mulled wine tea bag.
  • Remember, you’re heating up wine and adding a lot of spices to it. There’s no need to buy the most expensive wine on the market. Think palatable and cheap affordable.

Here’s our favorite mulled wine recipe found on How Sweet Eats. Enjoy and stay warm out there!

  •  1 bottle red wine
  • 2 cups apple cider
  • 1/3 cup maple syrup
  • 1/3 cup whole cranberries
  • 1 orange, sliced
  • 1 apple, sliced
  • 4 cinnamon sticks
  • 4 star anise
  • 1 vanilla bean, split in half
  • 1 tablespoon whole cardamom pods
  • 1 teaspoon whole cloves

Combine all ingredients together in a saucepan and heat over medium-low heat. Cook for 10 to 15 minutes, until slightly simmering and hot. Serve immediately in glasses filled with cinnamon sticks and orange slices. Makes 4 servings.

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