When the cold arrives, there’s nothing more comforting than the aroma of good spiced hot wine filling the kitchen.
Mulled Wine is the king of winter, perfect to sip after a day outdoors or during the holidays.
In this version, I’ll reveal how to balance spices and citrus to achieve a result just like that of Christmas markets, with the addition of apple and star anise for a unique balsamic touch.
If you’re looking for more ideas for your winter aperitifs, don’t miss my Sourdough Focaccia or my stuffed puff pastry breadsticks, perfect to serve together!
- Difficulty: Very Easy
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, New Year
- Energy 171.97 (Kcal)
- Carbohydrates 25.27 (g) of which sugars 23.86 (g)
- Proteins 0.11 (g)
- Fat 0.16 (g) of which saturated 0.05 (g)of which unsaturated 0.04 (g)
- Fibers 0.82 (g)
- Sodium 5.00 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 l red wine (Full-bodied)
- 120 g sugar
- 1 Fuji apple
- 1 orange (Zest only)
- 1 lemon (Zest only)
- 2 sticks cinnamon sticks
- 10 cloves
- 2 pods star anise
- 1 pinch nutmeg
Tools
- 1 Pot Lagostina
- 1 Strainer Space Home
Steps
Start by adding the sugar to your pot.
Add the orange and lemon peels (avoiding the bitter white part), cinnamon sticks, and cloves. Now add the secret touch: star anise pods and the apple sliced thinly, which will give a unique balsamic and fruity note.
Boiling and how to make it less alcoholic
Pour in the red wine and turn on the heat to medium flame. Stir until the sugar dissolves.When the wine reaches boiling point, to make the drink less alcoholic and milder, bring a match or a long lighter close to the surface of the liquid: the alcohol will catch fire with a fascinating blue flame.
Let the flame extinguish itself before continuing to simmer gently for another 10 minutes.
Resting and perfect straining
Turn off the heat and immediately cover the pot with a lid. Let it rest for 5 minutes: this step is crucial for stabilizing the aromas.Then use a fine mesh strainer to filter the liquid directly into single-portion glasses or ceramic cups while it’s still hot, to retain any spice residues or apple impurities
Tasting
Your Mulled Wine is ready! Enjoy it hot to fully appreciate the warmth of the spices.It’s perfect if paired with strong flavors, like those of my Pasta with Amberjack and Cherry Tomatoes, for a truly surprising contrast.
STORAGE TIPS AND VARIATIONS
DadCook’s Advice
The choice of pot: why stainless steel bottom?
For this preparation, I chose to use a pot with a stainless steel bottom. It’s crucial for Mulled Wine because steel is an inert material: it does not react with the acidity of wine and citrus, keeping the beverage’s flavor pure and unaltered.
Furthermore, the thick steel bottom ensures even heat distribution, preventing the sugar at the bottom from burning during the boiling phase.
Storage
Mulled Wine is excellent freshly made, but if there are leftovers, don’t waste it!
You can store it in the refrigerator, in a tightly sealed glass bottle, for 2-3 days.
When serving, warm it slowly in a saucepan without bringing it to a strong boil again to avoid ruining the aromatic bouquet.
Delicious Variations
Want to experiment? Here are two variations to personalize your hot wine:
White Mulled Wine:
Use a structured white wine (like Chardonnay or Gewürztraminer). The result will be more delicate and floral.
Ginger Touch:
Add 2-3 slices of fresh ginger along with the apple for a spicy and even more warming note.
Add 2-3 slices of fresh ginger along with the apple for a spicy and even more warming note.
💬 Have you tried this recipe?
I hope this Mulled Wine warms your winter evenings!
If you have questions or variations to suggest, write them in the comments below.
And don’t forget to follow me on DadCook to not miss the next updates!
Frequently Asked Questions (FAQ)
What wine is best to use for Mulled Wine?
The secret is to choose a structured and young red wine. I recommend a Merlot, Cabernet, or Teroldego.
Avoid wines that are too aged or oaked, because the wood flavor might clash with that of the spices.Can I make it non-alcoholic?
Sure! You can substitute the red wine with apple juice or unsweetened pomegranate juice.
In this case, reduce the amount of added sugar and proceed with the same spices and apple.Why is my Mulled Wine bitter?
The bitterness usually comes from the white part of citrus peels (the albedo). Make sure to only take the colored surface part with a peeler.
Another cause could be the prolonged boiling of the spices.Can I prepare it in advance?
Yes, you can prepare it a few hours in advance and leave it to infuse with the spices.
Before serving, strain it and gently reheat it in your stainless-steel-bottom pot without bringing it to a boil again.
The extra touch:
If you’re looking for more tips on how to handle raw materials, check out my guide on Pasta with Amberjack and Cherry Tomatoes, where I explain the importance of ingredient quality!
