For those who have never had or heard of mulled wine before, let’s start with a little history lesson. Records indicate that mulled wine was first made in 2nd century Rome, where they heated up wine with spices. As the Romans travelled across Europe, conquering land and they brought wine and viticulture with them where they started to make mulled wine. It’s a very popular drink in Europe, and a traditional drink during the winter, that is made with red wine along with mulling spices and is served warm. There are non-alcoholic versions as well, but they are not as delicious.
So this winter, make your own mulled wine and serve it to your friends and family as a delicious treat that they will never forget. Just remember not to boil the wine, because if you do, then the alcohol will evaporate and it will be non-alcoholic!
Technically, mulled wine is a form of sangria, but now you can really serve your guests a glass of mulled wine sangria. It can be served hot or cold, as long as you have cranberry juice, fresh (or frozen) cranberries, orange liqueur, green apples. Bring the wine and juices to a simmer and once done, set aside for a bit before stirring in the sliced apples. Serve hot or refrigerate and then serve when cold enough.
Obviously the special ingredient here is the Muscovado Sugar, which might not be easily available everywhere, but if you can get your hands on it it will definitely make a difference to your mulled wine. Also add in some peppercorns, fennel seeds and bay leaves. Simmer the ingredients together, strain and serve!
Known as Glühwein in Germany and Belgium and other Dutch speaking countries, mulled wine is often served at Christmas markets all through December. Along with the normal ingredients, add some apple cider, a vanilla bean cut lengthwise, ground nutmeg, and orange and lime slices. The difference here is that you can toast your spices before adding it to the wine mixture, giving it a stronger flavour that makes the mulled wine what it really is.
To get that spiced flavour and taste, add cardamom pods and also more of everything else that you’d usually add into your mulled wine. Put it all into a slow-cooker and let it simmer for a bit, then add the brandy and continue to let it simmer and then serve. Make sure you strain the star anise, cardamom, cinnamon and other spices out so that your guests don’t bite down on one or the flavour doesn’t get too strong.
This one is filled to the brim with flavours. Along with your usual suspects, you’ll need orange slices, cranberry juice and fresh cranberries if you can get them. Combine all the ingredients in a pan and heat it up till it simmers, then reduce the heat and wait a little more before you strain and serve. Garnish as you please and serve it either in glass mugs or a regular coffee mug.
As always, you’re gonna need the wine, honey, cloves, cinnamon sticks and star anise, but you’ll also need apple cider, an orange liqueur, sliced oranges and obviously any other flavours you’d like to add. Combine all the ingredients into a pan and heat on medium-high heat till it starts simmering, then reduce to medium-low heat and let it simmer a little more. And then strain, serve and garnish.
It’s true, mulled wine is usually made using red wine, but there is no rule that states that you can’t use white wine to make the same drink. You’ll need a bottle of white wine, oranges sliced into rounds, brandy, sugar or honey, cloves, cinnamon sticks, star anise and any other garnishings you’d like. Combine all the ingredients together and let it simmer for a while (the time is up to you, really) and strain and serve, adding your garnishings as you please.
Get yourself a bottle of full-bodied red wine, a cup of orange juice, a cup of pomegranate juice, honey, cloves, cinnamon sticks, star anise, orange slices and pomegranate seeds. In a large pot, bring the wine, juices and honey to a low simmer. Then toss in the spices and orange slices and let it sit on the fire for a little longer, but make sure that the wine does not boil. Then serve into glasses and add orange slices, pomegranate seeds for garnishing and serve.
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