• danialindop

Mulled Wine & Recipes



The Summer cocktails are a distant memory.....no more frozen Margheritas sadly, however, we are ready for warm and cosy mulled wine at any occasion even just to accompany us on a walk in the park, a Xmas movie night or a socially distanced drop by to a friends window. The process of 'mulling' is adding a spice blend into hot beverage usually red wine but did you know it doesn’t have to stop at just mulled wine? You can pretty much mull any type of drink and here we explore some recipes we particularly love the sound of, including the Mulled Pomegranate Juice?


We'll certainly be trying some of these delicious recipes over this Christmas period so we thought we'd share the love so you can too!

Classic Mulled Wine

Ingredients

  • 1 (750-ml.) bottle red wine

  • 1 orange, sliced into rounds, plus more for garnish

  • 6 whole cloves

  • 3 cinnamon sticks, plus more for garnish

  • 3 star anise

  • 90 g honey

  • 120 ml brandy

Method


STEP 1: In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer, not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes.

STEP 2: Serve warm and garnish with more citrus slices and cinnamon sticks.


Mulled Apple Juice

Ingredients

  • 1l apple juice

  • strips of orange peel

  • 1 cinnamon stick, plus extra to garnish, if you like

  • 3 cloves

  • sugar or honey, to taste

Method


STEP 1: Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste.

STEP 2: Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.


Mulled Port & Lemon

Ingredients

  • 1 orange

  • 1 lemon

  • 750ml bottle ruby port

  • 2 star anise (optional)

  • 4 cloves

  • 2 cinnamon sticks, plus more to serve (optional)

  • plenty of ice, to serve

  • orange and lemon slices, to serve

  • lemonade, for topping up

Method


STEP 1: Using a peeler, pare thin strips of zest from the orange and lemon. Squeeze the juice. Put the zests and juice into a large saucepan, then add the Port and remaining ingredients. Simmer very gently for 20 mins, then leave to cool completely. Can be made up to 1 week ahead and chilled. To serve, 'frost' the glasses if desired (see 'Tip', below left), put ice and slices of orange and lemon in each glass, then carefully pour in equal quantities of the Port and lemonade.


Mulled Tea

Ingredients

  • 1 tbsp dried rose petals

  • 4 cloves

  • 1 bay leaf

  • 1 cinnamon stick

  • 2 handfuls frozen mixed berries

  • 1 tsp cranberry sauce

  • ½ orange, quartered

  • 1 green tea, tea bag

Method


STEP 1: Pour 1 litre of water into a large saucepan then add the dried rose petals, cloves, bay leaf, cinnamon stick, frozen mixed berries, cranberry sauce and orange. Bring the mixture to the boil, stirring occasionally then take off the heat. Drop in the tea bag then leave to steep for 2-3 mins. Strain through a sieve into a heatproof jug and serve warm.


Mulled White Wine

Ingredients

  • medium white wine 2 bottles

  • medium-dry cider 500ml

  • orange 2, zest peeled into strips

  • cinnamon 2 sticks

  • star anise 2

  • cloves 6

  • vanilla pods 2, split

  • sugar 4-5 tbsp

Method


STEP 1: Put all the ingredients into a large pan and heat until the sugar has dissolved and the liquid is steaming, but not boiling.

STEP 2: Serve in mugs or heatproof glasses.


Mulled Cider

Ingredients

  • 1½ l dry cider

  • 7 tbsp Calvados

  • 400ml apple juice

  • 75g dark brown sugar

  • zest 1 orange, pared into strips

  • 4 whole cloves

  • 2 cinnamon sticks, broken in half

  • 1 tbsp allspice berries

Method


STEP 1: Pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.

STEP 2: Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins. Ladle into glass mugs to serve.


Mulled Wine Cocktail

Ingredients

  • 100g/4oz light muscovado sugar

  • 1 star anise

  • 1 cinnamon stick

  • 4 cloves