Mulled Wine
The Quirky Foodster Team
Ingredients
- Full-bodied red wine — 750 ml (1 bottle)
- Whole Orange, sliced — 1
- Cinnamon sticks — 2-3
- Whole cloves — 6-8
- Star anise — 2-3
- Honey or sugar — 60-90 ml (2-3 oz)
- Brandy (optional) — 60 ml (2 oz)
Method
- Combine the wine, orange slices, spices and honey in a saucepan.
- Warm gently over low heat, never letting it boil, for 15-20 minutes.
- Stir in the brandy if using, just before serving.
- Strain into heatproof mugs and garnish with a fresh cinnamon stick.
Description: A warmly spiced, heated red wine drink that's a centuries-old winter tradition across much of Europe.
Cultural Background: Traces back to ancient Rome, where spiced, heated wine was used to make lesser-quality wine more palatable; the modern holiday tradition is especially strong in Germany, the UK and Scandinavia.
Tips: Never let the wine boil — this drives off alcohol and can create a harsh, bitter flavor.
Variations: Add chopped apple or dried fruit for extra body and sweetness.
Serving Suggestion: Serve warm, in heatproof mugs, as a cozy holiday-season drink.
Nutrition: Approx. 165 kcal per serving (of 4)
FAQs:
Q: How far back does mulled wine go?
A: At least to ancient Rome, where spiced, heated wine helped make lower-quality wine more enjoyable to drink.
- Full-bodied red wine — 750 ml (1 bottle)
- Whole Orange, sliced — 1
- Cinnamon sticks — 2-3
- Whole cloves — 6-8
- Star anise — 2-3
- Honey or sugar — 60-90 ml (2-3 oz)
- Brandy (optional) — 60 ml (2 oz)
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