Description
This spiced Mulled Wine recipe is the perfect cocktail that will warm you up from head to toe. Red wine is gently simmered with sugar, citrus, and warming spices like cinnamon, cloves, and star anise.
Ingredients
Scale
- 1 (750ml) bottle dry red wine (such as Merlot, Cabernet Sauvignon, or Zinfandel)
- 1 cup (250ml) water
- 1/4 cup (50g) granulated sugar (or adjust to taste)
- 2 teaspoons fresh lemon juice
- 10 whole cloves
- 5 whole star anise
- 4 whole cinnamon sticks
- 1 grapefruit, sliced (or 1 orange, sliced)
Optional Garnishes:
- Extra cinnamon sticks
- Orange slices
- Star anise pods
Instructions
- Combine Ingredients: Pour the red wine and water into a large saucepan or pot. Add the granulated sugar, lemon juice, whole cloves, star anise pods, and whole cinnamon sticks.
- Heat Gently: Place the saucepan over low to medium-low heat. Heat the mixture gently, stirring occasionally, just until the sugar is completely dissolved and the wine is warm and steaming. Do NOT allow the mixture to boil, as this will evaporate the alcohol. This should take about 10 minutes.
- Add Citrus: Remove the saucepan from the heat. Add the grapefruit (or orange) slices to the warm mulled wine.
- Steep (Optional): For deeper flavor infusion, you can let the mulled wine sit, covered, off the heat for another 10-15 minutes before serving.
- Serve: Ladle the warm mulled wine into heatproof glasses or mugs, including some of the grapefruit/orange slices if desired. Garnish with an extra cinnamon stick or star anise pod, if desired. Serve immediately.
Notes
- Wine: Use a dry, fruity red wine that you enjoy drinking. Merlot, Zinfandel, Cabernet Sauvignon, or even a Grenache works well. Avoid expensive wines, as the spices will be the dominant flavor.
- Sweetness: Adjust the amount of sugar to your preference. You can substitute honey or maple syrup if desired.
- Spices: Use whole spices for the best flavor and easy removal. You can add other spices like fresh ginger slices or cardamom pods.
- Citrus: Grapefruit adds a unique twist, but traditional orange slices are also excellent.
- Heating: Gentle heating is key. Do not boil the wine, or the alcohol will burn off and the flavor can change. The goal is to warm it through and infuse the spices.
- Make-Ahead: You can make mulled wine ahead of time. Prepare as directed, let it cool, remove spices and fruit, and store in the refrigerator. Reheat gently on the stovetop over low heat before serving (do not boil).
- Storage: Store leftover mulled wine (with spices and fruit removed) in the refrigerator for up to 2 days.