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Spiced Mulled Wine

Christmas Eve Dinner Drinks 30 min Easy 15 wyświetleń ~20.98 PLN - (0)
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Description

Mulled wine with spices is a classic, warming holiday drink made from red wine, aromatic spices, and citrus fruits. Popular in European countries during winter and Christmas, it is perfect for Christmas Eve, warming the atmosphere and introducing spicy aromas. The drink has a deep ruby color, an intense aroma of cinnamon, cloves, and star anise, and a delicate sweet-and-sour hint of orange and lemon. It looks impressive served in thick-bottomed glasses or ceramic mugs, decorated with a slice of orange and a cinnamon stick. It pairs wonderfully with cheeses, gingerbread, and sweet holiday pastries. The recipe allows for adjusting sweetness and warmth, as well as adding optional honey for deeper sweetness.

Składniki (9)

Servings:
6
  • Dry red wine 750 ml
  • Water 200 ml
  • Orange 0.8 szt.
  • Brown sugar 50 g
  • Star anise 2 szt.
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Whole cloves 6 g
  • ✨ Opcjonalne
  • Lemon zest (grated) 5 łyżeczek
  • Honey 30 ml
💰 Szacowany koszt dania: ~20.98 PLN (3.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the orange thoroughly. Peel it thinly with a citrus zester, being careful not to remove the white part (albedo), which is bitter. Then, cut the orange into slices about 5 mm thick. If you are using lemon zest, grate only the yellow part of the peel on a fine grater (about 10 g).

Ingredients: Orange, Lemon zest (grated)
Use a microplane grater for citrus zest and a sharp knife for cutting the orange. If you don't have a grater, peel the zest thinly with a knife and cut it into very thin strips. Common mistake: too thick zests contain a lot of the white, bitter layer.

Preparation of spices

2

Prepare the spices: measure out 6 cloves, 2 cinnamon sticks, and 2 star anise (a total of about 4 g). If you want a stronger aroma, you can lightly crush the cinnamon sticks with a pestle — do not grind them into powder, leave them in larger pieces so they are easier to remove later.

Ingredients: Cinnamon stick, Whole cloves, Star anise
Use a small mortar and pestle if you want to release more essential oils. Do not grind the spices into a fine powder — the drink will be cloudy and harder to strain.

Heating

3

In a large pot with a capacity of at least 2 liters (preferably with a thick bottom), pour in 200 ml of water and add 50 g of brown sugar. Heat over medium heat, stirring with a wooden spoon, until the sugar completely dissolves and a light syrup forms (about 3-4 minutes).

Ingredients: Water, Brown sugar
Use a heavy-bottomed pot to prevent the sugar from burning. Stir regularly to keep the sugar from settling and caramelizing too much.
4

Add 750 ml of red wine to the syrup along with the prepared orange slices, grated lemon zest, and all the spices. Increase the heat and bring the mixture to the point where steam appears on the surface and small bubbles form at the edges of the pot — this indicates that the drink is hot. Important: do not allow it to boil (complete and intense bubbling), as the alcohol will start to evaporate and you will lose the aroma. Gently heat for 8-10 minutes, maintaining a temperature of about 70-80°C.

Ingredients: Dry red wine, Orange, Lemon zest (grated), Cinnamon stick, Whole cloves, Star anise
It's best to use a kitchen thermometer and monitor the temperature. If you don't have a thermometer, keep the heat on low/medium and watch: the drink should smoke and lightly bubble at the edges, but not boil. A common mistake: too high temperatures — the wine will lose its freshness.

Seasoning

5

After 8-10 minutes of cooking, taste the drink. If you prefer it sweeter, optionally add 30 g of honey and gently stir until the honey dissolves (1-2 minutes). Taste to see if the sweet-sour balance is right — remember that alcohol softens sweetness after serving.

Ingredients: Honey, Brown sugar
Add honey at the end, at a lower temperature, to preserve its properties and aroma. Use a slotted spoon for mixing and tasting. If you are not using honey, you can add a bit more sugar (a maximum of an additional 10-20 g).

Draining and Serving

6

Turn off the heat and let the mulled wine rest for 2 minutes. Then, strain the mulled wine into a pitcher through a fine sieve or cheesecloth, removing the spices and orange slices (if you prefer, you can leave 1-2 slices in the glasses as decoration). Serve hot (about 60-70°C) in heatproof glasses or mugs with thick bottoms. Garnish with an orange slice and a cinnamon stick.

Ingredients: Orange, Cinnamon stick
Use a fine mesh strainer to catch the cloves and star anise. Do not pour the full temperature into the glasses right away — first, pour a small amount, check the temperature so that guests do not burn their mouths.

Additional tips

7

If you want a non-alcoholic version, prepare a base with 800 ml of grape juice or a mixture of blackcurrant and apple juice, and use the same spices and heating technique. For a more intense aroma, you can leave the drink on very low heat covered for up to 20 minutes (without allowing it to boil).

Ingredients: Dry red wine
Make sure the drink does not boil — the non-alcoholic version should also not be boiling vigorously to avoid changing the flavor of the juice.

Fun Fact

💡

Mulled wine has its roots in antiquity — the Romans heated wine with spices to warm themselves during winter campaigns. In many European countries, the recipe has evolved, incorporating local spices and additions.

Best for

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Tips

🍽️ Serving

Serve in warmed glasses or mugs, garnished with a slice of orange and a cinnamon stick. Gingerbread, cheesecake, and hard cheeses pair well with mulled wine. For children and non-drinkers, prepare a non-alcoholic version based on grape juice.

🥡 Storage

Store leftovers in the refrigerator in an airtight container for up to 48 hours. Reheat slowly over low heat, avoiding boiling; before serving again, you can add a bit of fresh orange juice to refresh the flavor. Freezing is not recommended due to changes in texture and taste.

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