Call it what you will, Mulled Wine, Glühwein, Gløgg or anything else, a warming glass of wine is the perfect spicy treat for long cold and dark nights!
I have a confession to make, I am a bit of a ‘Grinch’. As a result, you have fair warning that my Mulled Wine Recipe will probably be as ‘Christmassy’ as my little site gets over the coming weeks.
It’s not that I don’t like Christmas, quite the opposite, I love it, I just dislike the fact that it seems to last 6 weeks!
I do maintain that, just like puppies, Mulled Wine is not JUST for Christmas!
I can not wait for the cold weather to arrive so that I can fire up our log burner. Having a big pot of this seasonal favourite on the bubble is all part of the magic of winter.
The smell in the house is divine, the arrival of the cold weather also sees us getting many more people popping by to say hello.
I am sure it is more to do with the offer of a hot glass of mulled wine rather than my sparkling personality.
What Wine For Mulled Wine.
I don’t really do booze recipes too often and this joins my Elderflower Champagne recipe as my second. Primarily because I am known for my sobriety… No really, honest!
Despite brewing somewhere in the region of 150 litres of different wines a year I usually opt to not mess with them.
Mulled wine is the exception! As far as I am concerned it is the aroma of Christmas, heck all of winter!
I usually use my own medium bodied homebrew wine to make mulled wine. However, any medium bodied to full-bodied red wine will work.
Naturally, the wine of your choice will have a huge impact on the flavour of your gløgg. Choose something you like!
You should ignore everyone and anyone that says buy crap wine for either Gluhwein or cooking.
A personal choice would be a good fruity Merlot or Syrah.
How To Make Mulled Wine.
The process of making this recipe is simple.
It is basically the same as making a tea, you add the ingredients to a pan of liquid and allow the flavours to steep before serving.
That is it, nothing more!
You can even add to your hot wine and keep it going for days.
We have a log burner at home and we will leave a vat of mulled wine sat on the top of it for days on end.
Adding more wine, spices and fruit as time goes on, the flavours evolve and develop over time.
A little hit of something that “pleases you” also works wonders. My personal favourite is amaretto, but explore the world of other nutty liqueurs for a twist.
- 1 Orange
- 1.5 L Red Wine
- 2 Cinnamon Sticks
- 25 g Ginger, Sliced into 5mm coins
- 25 Black Pepper Corns
- 5 Star Anise
- 5 Cardamom Pods
- 50 g Honey
- 25 ml Black Treacle, Sub for molasses
- Amaretto, Optional
- Stud the orange with the cloves and then add all of the ingredients with the exception of the honey and black treacle into a pan with a lid on and bring to a simmer.
- When the wine is simmering add in the honey and black treacle, reduce the heat to as low as possible add a tight fitting lid and allow to steep for at least 30 minutes.
- Before serving add a good 'glug' of Amaretto to each glass, the rich almond flavour works wonderfully with mulled wine!
I leave a huge pan of this on our log burner for days, it reaches its peak after 3 days, however the recipe can be scaled down.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 292 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 33mg Carbohydrates: 43g Fiber: 2g Sugar: 33g Protein: 2g