For me there is no winter without mulled wine.
The best recipe I found comes from Nigella Christmas. I’ve been making it for years now and the recipe I follow now is not exactly as hers anymore. But only slightly: I use dark brown sugar instead of regular white sugar as I find it enhances the flavour of the spices and the orange peel.
There’s always a jug of it in my fridge come December. When I feel like having some, I just pour some in a mug an reheat in the microwave.
I hope you’ll like it too.
Vin chaud – Glühwein – Mulled Wine
- 1 75 cl bottle red wine
- 4 short cinnamon sticks
- A 13 cm curl orange zest
- 75 g dark brown sugar
- 1 star anise
- 5 whole cloves
- 80 ml cognac
- Prick the whole cloves in the orange zest. This will keep you from fishing them out later.
- Put all the ingredients in a large saucepan.
- Bring almost to a boil, turn down the heat and simmer gently.
- When the sugar has dissolved, the mulled wine is ready.
- Remove the star anise and orange zest with the cloves.
- Either drink immediately or reheat later.
- When reheating the mulled wine, make sure you don’t boil it.
- Adding the cognac makes it extra strong. You can leave it out if you want to.