Mulled Wine
Inspired by Dutch bisschopswijn and German Gluhwein, I came up with my own tried and true version. It’s a combination of both traditional recipes with an added twist.
Ingredients
- 2 bottles red wine
- 4 oranges halved, save 1 to use as a pomander ball
- ½ cup sugar, honey or agave syrup
- 2 cinnamon sticks
- 7 cloves
- 1 dried star of anise, use extra for garnish
- 1 slice of ginger
- ½ vanilla pod split lengthwise down the middle with seeds scraped
- 3-4 shots dark rum or bourbon
Instructions
- Wash and scrub the oranges well and cut 3 into three thin whole slices. For the remaining orange pierce the cloves into it to create a pomander ball.
- Place the wine, cinnamon sticks, oranges, pomander ball, vanilla seeds, ginger and star anise into a large saucepan and heat on a low level.
- Add shots of alcohol at the 1 hour 30 minute mark.
- After 2 hours and 30 minutes serve the hot mulled wine in heatproof glasses and garnish with an orange slice and optional cinnamon stick.
Notes
- Always use whole spices instead of ground.
- Set aside 2-3 pinches of orange or lemon zest to add as an extra kick.
- You can use a Dutch over to prepare the mulled wine which looks great when serving to guests.