Spicy Mulled Wine
Growing up I though that mulled wine was just plain and simply very wrong. Then I moved to the UK ten years ago and I discovered that I was the one in the wrong!
The first time I had proper mulled wine, I was in Scandinavia on a snowy Lappish holiday. The warm spices enveloped my being; sheltering me from the bitterly cold outside. Upon my return to the UK, I tried many a mug of mulled wine with varying results. Some, like those served at Borough Market, were utterly delicious. Others slightly more questionable!
This year I decided that, since I’ve tried so many different recipes, it is time to try my hand at making my very own version of mulled wine. After all I can use only the good flavours that I’ve come to love so much.
- 750 ml Chianti (or any other good red wine)
- 5 cloves
- 1 star anise
- 1 teaspoon ground nutmeg
- 1 cinnamon stick
- 1 vanilla pod, split (I couldn’t find a vanilla pod this time so I used 1 tsp of vanilla bean paste
- honey to taste (I found that 90-100 ml was good)
- 1 unwaxed orange
- Measure out the spices (cloves, star anise, nutmeg, cinnamon and vanilla) and place in a large saucepan.
- Peel the orange (avoid the pith if you can) and place into the saucepan.
- Juice half of the orange and pour into the saucepan.
- Slice the other halve of the orange into half-moons and place into the saucepan also.
- Pour 1/2 a cup of the wine into the saucepan and gently heat until it starts to boil.
- Pour in the honey and boil for a couple of minutes more.
- Reduce the heat right down and pour in the rest of the wine. Gently heat until warmed through, but don’t let it boil as this would burn off the alcohol.
- Serve in heatproof glasses or mugs.
If you liked this recipe, why not try another?