I loooove mulled wine. The first time that I tried it was in Prague at a temperature of -11°C or -52°F and believe me when I say that I was so thankful for the heat of the wine. Besides heating my hands and making a nice heat source from my stomach it was so yummy! This mulled wine is sweet and with tons of complex flavours: cloves, orange, star anise, lemon and cinnamon… ugh! So nice.
I feel like mulled wine doesn’t really have a season but rather occasions. In winter it’s super useful and perfect for warming yourself up. In summer I like it if I’m at the beach in a windy, cool night or maybe in a camping trip. The spices and citrus fruits are spectacular with the wine and make it pop. It’s almost like a liquid dessert. Even in summer when it’s hot you can have it iced, just like and iced tea! Another really nice drink for when it’s hot is Moscow Mule. Are you familiar with it?
I know that you’re going to ask me what type of wine I use so here’s me answering your questions beforehand :). I used merlot but it could also be Cabernet Sauvignon, Carmenère or Malbec. Don’t use a boxed or bad quality wine because you’ll have acid reflux for days. Also don’t use a super premium wine because you’re going to change its flavour profile a lot with the sugar and spices.
For the mulled wine
- 1.5 litres wine. litros de vino usualmente 2 botellas. Yo usé Merlot pero puede ser Carmenère Usually 2 bottles. I used Meltot but you can also use Cabernet Sauvignon, Carmenère or Malbec Don't use a super fine wine!
- 200 g sugar
- Zest from 2 oranges
- 100 ml orange juice
- Zest from 2 lemons
- Juice from 1 lemon
- 6 cloves
- 2 cinnamon sticks
- 2 tsp ginger grated
- pinch grated nutmeg
- 2 star anise seems little but they pack a punch of flavour
- Extra cinnamon, orange, lemon and star anise
- Place everything in a pot over medium heat until it comes to a boil. Let it boil for 10 minutes and then turn it off.
- Pass it through a fine-meshed colander or sieve.
- Place pieces of orange and lemon in the glass and pour in the hot wine. Finish with a cinnamon stick and a star anise.