Home-made Mulled Wine Recipe

Mulled wine, sometimes refereed as spiced wine, is an alcoholic drink, most frequently made with strong, full bodied red wine that varies according to the area of origin, and sometimes with white wine. It is sweetened with sugar and enriched by aromatic array of mulling spices and citrus fruits. This drink is traditional during cold winter months, especially around Christmas, it is typical of Italian and central Europe mountain areas, and it is served hot or warm.

It is believed that mulled wine comes from English punch which was made using orange or lemon liqueur mixed with rum, but it originated, and was first invented by the Romans. It can be traced back to an early recipe written by a Roman gourmet Marcus Gavius Apicius, great lover of culinary arts, fine food and drink, and it used to be served after a feast or banquet

After many variations since Roam times, mulled wine has been enjoyed for hundreds of years in Italy, where it became gastronomic staple, and it is known as Vin Brulé.

If queuing at the Christmas market is not your thing, and equally you are not keen on sipping this traditional holiday sweet treat outdoors with below zero temperatures, frozen hands, and a red nose, then prepare and recreate this festive beverage in the comfort of your cosy and toasty kitchen and delight your family and friends, giving them an instant burst of energy. This fragrant and intensely flavoured drink will most certainly offer extra festive cheer during special holiday gatherings.

Here I am sharing the family recipe for this much-loved winter warmer that is super easy and quick to make, and feel free and creative to adjust the quantities of the ingredients to your taste.

It is perfect served and enjoyed on its own, and appreciated accompanied by roasted chestnuts or apple strudel.

Recipe

Ingredients

Serves 4-6

  • 1 bottle (750 millilitre) of full-bodied red wine like Cabernet Sauvignon, Merlot, Primitivo, Barolo and similar

  • 150g sugar (granulated or caster)

  • 10 whole cloves, or to taste

  • 2 pieces of cinnamon stick

  • peel of 1 unwaxed orange

  • peel of 1 unwaxed lemon

  • pinch of nutmeg

  • juice of 1 orange, optional

  • extra orange slices to garnish, optional

Method

Put all the ingredients in a saucepan and bring gently to the boil.

Simmer for about 5-10 minutes, stir occasionally making sure all the sugar has completely dissolved, and some of the alcohol burnt off allowing the liquid to absorb all the flavours from the spices (do not allow vigorous boil).

Remove from the heat and strain the liquid either through a very fine meshed sieve/colander or using a gauze.

Pour the drink in glasses, garnish with slices of orange, and serve hot immediately.

Just a thought

The quality of mulled wine depend on the quality of the wine. When choosing the wine for this recipe choose a good quality one with a moderate price tag, avoid cheap or high-end wines.

You can make mulled wine ahead of time, about 2 to 3 days before when you would like to consume it. When your mulled wine is cooked and prepared, let it cool completely, transfer to a glass bottle or sealed container and refrigerate.

Reheat on the stove over gentle heat when you are ready.