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Per serving
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- 1
Build the pot
In a large saucepan or heavy Dutch oven, stir together the red wine, brandy, sugar, ground nutmeg, and the sliced orange and lemon. Pile the cinnamon sticks, whole allspice, aniseed, peppercorns, and cloves onto a doubled-up piece of cheesecloth, gather the corners, and tie it into a bundle with string. Drop the spice bundle into the pot.
- 2
Simmer low and slow
Bring it to a boil over medium-high heat, stirring occasionally. The second it hits a boil, drop the heat and simmer gently, covered, for 20 minutes. Keep it low — a hard boil cooks off the alcohol and you lose the whole point.
- 3
Chill overnight
Take the pot off the heat and let it cool slightly, then transfer everything to a covered container and refrigerate overnight. Do not skip this. The overnight rest is what takes it from 'warm wine' to actual mulled wine — the spices need the time to meld.
- 4
Strain and serve warm
Strain the mixture into a clean saucepan, discarding the fruit and the spice bundle. Reheat gently over low until warmed through. Ladle into mugs and garnish with fresh orange slices, star anise, or a cinnamon stick.
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Cozy Spiced Mulled Wine
Created by: ShakeAndSip
Ingredients
- 750 ml red wine
- 1 cup brandy
- 1 cup sugar
- 1 orange
- 1 lemon
- 1/8 tsp nutmeg
- 2 cinnamon sticks
- 1/2 tsp allspice
- 1/2 tsp aniseed
- 1/2 tsp peppercorns
- 3 cloves
Instructions
- Build the potIn a large saucepan or heavy Dutch oven, stir together the red wine, brandy, sugar, ground nutmeg, and the sliced orange and lemon. Pile the cinnamon sticks, whole allspice, aniseed, peppercorns, and cloves onto a doubled-up piece of cheesecloth, gather the corners, and tie it into a bundle with string. Drop the spice bundle into the pot.
- Simmer low and slowBring it to a boil over medium-high heat, stirring occasionally. The second it hits a boil, drop the heat and simmer gently, covered, for 20 minutes. Keep it low — a hard boil cooks off the alcohol and you lose the whole point.
- Chill overnightTake the pot off the heat and let it cool slightly, then transfer everything to a covered container and refrigerate overnight. Do not skip this. The overnight rest is what takes it from 'warm wine' to actual mulled wine — the spices need the time to meld.
- Strain and serve warmStrain the mixture into a clean saucepan, discarding the fruit and the spice bundle. Reheat gently over low until warmed through. Ladle into mugs and garnish with fresh orange slices, star anise, or a cinnamon stick.