LADING

{best} mulled wine

Because some of you asked about this mulled wine recipe that got lost in the archives, here it is again. Hope you have some winter and snow there where you are, so it goes down warmer and nicer.

Get ready to let your senses be dazzled by this great recipe. It’s not quick to make and can seem a bit more expensive than the usual wine, sugar and cinnamon recipe, but it’s all worth it, trust me. This recipe was created by Alex C. for our coffee shop menu two years ago, the credits for the image below go to my sister.

What you’ll need? Well, many, many, many magic spices, fresh fruit juice, cognac, all the best to get the best. And here comes the list, for 750 ml red wine (preferably Shiraz).

  • 18 cardamom pods
  • 2 cinnamon sticks
  • 12 allspice berries
  • 12 dried cloves
  • the zest from two oranges
  • 150 ml orange juice
  • 75 ml lemon juice
  • 14 teaspoons brown sugar
  • 2 teaspoons honey
  • 100 ml cognac
  • 6 dashes Angostura bitter

First, smash all spices (cardamom, cinnamon, allspice and cloves) and the orange zest in a double-bottom pot and put it over low fire, stirring continually. The spices will get hot and a bit roasted and all your neighbors can smell you’re up to something. Take the pot off the fire, add the fruit juices, the sugar and honey, the cognac and the bitter and the return the pot on the fire, stirring until the sugar is melted. Leave the fire low to make sure you don’t bring the wine to a boil.

Remove from fire, add the wine and set aside to  macerate for 1-2 hours. After due time has passed, strain the wine and remove all spices and zest. You can keep this wine in a well closed bottle, in the fridge, for a couple of days, so you can prepare ahead if you’re expecting company.

Put the wine in a pot and heat it almost close to boiling point. If you boil it, the wine will lose its alcohol content and the drowsiness will be gone, too. Serve it hot, with an orange peel with three cloves.

Enjoy responsibly!

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