Okay, so I was going to post an easy hot mulled wine recipe. And then I wasn’t because I’ve seen so many of them recently on foodgawker. Plus, we’ve already shared a recipe for Swedish Glogg. But then, it snowed. And it was cold. So I made hot mulled wine. And here I am sharing the recipe.
Hot mulled wine is nothing new. In fact, it’s been around since the days of early Rome. Simply put, it’s wine that is spiced and heated. It’s most often enjoyed in the winter and around Christmastime. Although that’s kind of a no-brainer because who would want to drink hot wine in the middle of summer?
I don’t usually have wine in my house anymore. I have so many cocktail recipes that I want to try that drinking a glass of wine just doesn’t happen. That is, unless I’m making something like the spiced cranberry sangria. But we hosted a friends Thanksgiving dinner and a few guests brought bottles of wine that didn’t get opened. So, I had wine. And then it snowed and I was cold and needed something warm.
Anyway, back to my easy hot mulled wine recipe. I used a bottle of Toasted Head Merlot that I had on hand. It was good but I think next time I’ll try a fruitier wine. When making hot mulled wine, you don’t need expensive wine so save the good stuff for a special occasion. Like maybe my birthday which is coming up next month…
Spices for hot mulled wine can vary. Some of the most common ones used are cinnamon, star anise, cardamom, cloves and nutmeg. Other ingredients sometimes added are fruit such as orange or lemon peels, sweeteners such as honey or sugar and more booze like bourbon or brandy. For my hot mulled wine recipe I used orange peels, honey and Four Roses Yellow Bourbon. It is floral and fruity with notes of spice and honey. I thought it was a good addition to the wine and complemented the other flavors nicely.
Anyway, here’s my easy hot mulled wine recipe. Feel free to enjoy whenever it gets chilly outside.
- 1 750 ml bottle of inexpensive red wine
- 1 star anise pod
- 10 cardamom pods, cracked open
- Freshly grated nutmeg
- 2 orange peels
- ¼ cup bourbon (I like Four Roses Yellow for this recipe)
- 1-2 tablespoons honey, depending on how sweet you want it
- Other optional spices include cinnamon sticks, whole cloves, fresh ginger and allspice
- Orange peels studded with whole cloves for garnish
- Add all ingredients to a medium pot.
- Warm over low heat, stirring ocassionally to combine. Do not boil.
- Once warm, remove from heat and let cool for five minutes.
- Remove the spices and serve in mugs, punch glasses or whatever else you have on hand.
- Garnish with an orange peel studded with cloves.
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