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!
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
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.
1l apple juice
strips of orange peel
1 cinnamon stick, plus extra to garnish, if you like
sugar or honey, to taste
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.
750ml bottle ruby port
2 star anise (optional)
2 cinnamon sticks, plus more to serve (optional)
plenty of ice, to serve
orange and lemon slices, to serve
lemonade, for topping up
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.
1 tbsp dried rose petals
1 bay leaf
1 cinnamon stick
2 handfuls frozen mixed berries
1 tsp cranberry sauce
½ orange, quartered
1 green tea, tea bag
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.
medium white wine 2 bottles
medium-dry cider 500ml
orange 2, zest peeled into strips
cinnamon 2 sticks
star anise 2
vanilla pods 2, split
sugar 4-5 tbsp
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.
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
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.
100g/4oz light muscovado sugar
1 star anise
1 cinnamon stick
750ml/ 1¼pint bottle light red wine, such as Beaujolais
Twist of orange zest and a star anise, to serve
STEP 1: Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.
STEP 2: Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.
STEP 3: Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.
1l pomegranate juice
1 sprig rosemary
1 tsp sumac
1 cinnamon stick
½ tsp coriander seeds
½ orange, sliced
¼ tsp orange blossom water
STEP 1: Pour the pomegranate juice into a large saucepan. Add the rosemary, sumac, cinnamon stick, coriander seeds, and orange. Bring to a simmer then pour through a sieve into a jug. Stir in the orange blossom water and pour into heatproof glasses or cups.
So there you have it... now go and create the perfect mulled wine for this festive period. If you have a secret recipe that you wish to share.... feel free to tag us on Instagram for a cheeky feature.