This is a must-make cold-weather beverage, similar to a hot and spiced wine punch and especially popular during the holiday season. It's old-fashioned and pretty simple to make at home. It uses red wine, and the amount of spices and sweetness can be adjusted to your liking.
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Winter warmer
This red wine punch is like the hot, spiced version of a classic sangria with red wine and just as easy to make.
It's especially good for chilly weather; we drink it throughout the season. That said, it's labeled a festive drink as most holiday parties serve it, and it takes center stage together with creamy eggnog, especially for Christmas.
As with most (or all) of our drinks and beverages, you can adjust the amount of sugar and spices to fit your and your family's palate.
The most common spices used are cinnamon, cloves and star anise. Other spices, such as cardamom, nutmeg, and ginger, can also be added. The same goes for fruit: orange slices are a must, in my opinion, but fresh cranberries or a few lemon slices can add some tanginess to balance the sweetness.
FAQ
You'll want a fruity, medium-bodied red wine that can withstand the spices and sweetness of the drink. My first choices are Malbec (preferably from Argentina) and Merlot. If I want a sweeter wine, Zinfandel is a great choice. Some people also like Syrah.
Yes, you can. Store it in the fridge for 2 or 3 days. To preserve it better, I recommend glass jars with a tight-fitting lid.
Absolutely! Use more sugar or a different mix of spices and citrus. Or add honey or maple syrup for a different type of sweetness. Always taste and adapt recipes to your palate; after all, you'll be drinking them.
Steps to make mulled wine
Infuse the wine
By heating the red wine with the spices and fruits, you get an infused preparation, which gives your drink flavor.
Strain the solids
Use a colander to catch the whole spices, fruit slices and other solids that might've formed.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Refrigerate leftovers as soon as they cool down. It lasts up to 3 days. I favor a glass jar, as it's cleaner and keeps the flavors fresher.
- Freezing: If you have a large amount that you won't be able to drink within a few days, you can freeze it. Pour it into ice cube trays or a freezer-safe container. It can be stored for up to 3 months.
- Don't boil it! Always simmer mulled wine over low heat. If it starts to bubble, reduce the heat immediately. Boiling the wine will cause it to lose its alcohol content and make it taste harsh.
- Cloudy mulled wine: This is often caused by using ground spices or by the wine not being strained properly. Use whole spices and strain the mulled wine through a fine-mesh sieve or cheesecloth before serving.
- Stir before serving, especially if making a large batch for a gathering.
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Spice Mulled Wine
Ingredients
- 1 bottle red wine, such as Malbec or Merlot
- 1 orange, sliced
- 2 cinnamon sticks
- 4 whole cloves
- 3 star anise
- ¼ cup white or brown sugar, or a mix of both
- ¼ cup brandy, optional
- cinnamon sticks and orange slices, to serve
Instructions
- In a pot, combine 1 bottle red wine, 1 orange, sliced, 2 cinnamon sticks, 4 whole cloves and 3 star anise. Heat over low-medium heat until warm, about 10 minutes; do not boil.
- Stir in ¼ cup white or brown sugar and ¼ cup brandy if using. Let simmer slowly for 30 minutes to 1 hour. The key is to let it barely simmer, NOT boil.
- Taste, adjusting sweetness as needed and letting it simmer for another 5 minutes if you make changes.
- Strain and serve warm in mugs or glass or punch cups with cinnamon sticks and orange slices. I add rosemary sprigs for color, but they're not part of the recipe.
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