Mulled Wine
0s prep 30m cook 30m ready
A warm spiced red wine beverage infused with cinnamon, cloves, allspice, and orange zest, sweetened to taste. Optionally flambéed for a French variation.
Ingredients
- Four 750ml bottles merlot or other dry, full-bodied red wine
- 6 cinnamon sticks
- 10 whole cloves
- 8 allspice berries
- Zest of 2 oranges, removed in wide strips with a vegetable peeler
- ¾ to 1 cup sugar, to taste
- (2 whole star anise)
- (1 vanilla bean, split lengthwise)
- (1 tablespoon brandy or Cognac)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Four 750ml bottles merlot or other dry, full-bodied red wine
- 6 cinnamon sticks
- 10 whole cloves
- 8 allspice berries
- Zest of 2 oranges, removed in wide strips with a vegetable peeler
- ¾ to 1 cup sugar, to taste
- (2 whole star anise)
- (1 vanilla bean, split lengthwise)
- (1 tablespoon brandy or Cognac)
Let's Cook
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Step 1.
Combine in a saucepan: Four 750ml bottles merlot or other dry, full-bodied red wine; 6 cinnamon sticks; 10 whole cloves; 8 allspice berries; Zest of 2 oranges, removed in wide strips with a vegetable peeler; ¾ to 1 cup sugar, to taste; (2 whole star anise); (1 vanilla bean, split lengthwise)
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Step 2.
Bring to a simmer, reduce the heat to low, and simmer, covered, for 30 minutes. Ladle into warmed mugs, placing a cinnamon stick or a strip of orange zest in each one. If desired, add to each serving: (1 tablespoon brandy or Cognac)
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Step 3.
To make Vin Brûlé, a French variation, bring the same ingredients to a boil, covered, over high heat. Remove from the heat, uncover, and carefully ignite with a long match. When the flames have died, ladle the wine into warmed mugs, garnishing them as above.
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