An original recipe of traditional flavours, ready to go in your drink of choice, or add your ingredients to this spice base for the best mulled drink ever!
Combining all the classics and a little more besides. Orange peel, lemon peel, cinnamon, nutmeg, ginger, cardamom, cloves, star anise, bay leaf, coriander, and exotic Madagascan vanilla and a rose petal or two.
Use as much or as little as your taste dictates. As a rough guide try 2-3 tablespoon in a 750ml bottle of wine; this is a good place to start. Add 50-150mg of caster sugar per bottle (again to taste) and gently simmer for about 5 minutes before tasting and adjusting. Simmer for no more than about 15 minutes total.
Feel free to add any fruit or spice you feel your mulled wine requires to make it just right for you... Best of all you may find you need to practise making your mulled wine until you get it just right!
Mulled Wine To maintain the alcohol content of your wine try adding spices to only half your wine or use a half litre of fruit juice (grape, pomegranate, blueberry are all good) then combine with your wine and heat. Simmer until you can smell/taste the flavours infusing. Taste and adjust your brew as you go, then remove from heat and serve.
Mulled Cider Medium to Dry ciders tend to work best, as do still types. Try adding slices of apple to your brew and maybe some fresh cranberries (prick them with a toothpick first).
Non-alcoholic Of course, you can make a mulled juice for those who are driving/not drinking, or for those not the right age to be indulging! Good bases include apple, grape, pomegranate, blueberry and cranberry, or try your own blend of juices.
More Kick To intensify your Christmas Spirit a splash of your favourite tipple should do the trick. If you have them try a little Cointreau, or Grand Marnier or our favourites; any remnant of last year's sloe gin or blackberry vodka! Avoid adding anything that will curdle, yes, we're talking to you Baileys.
Tips Do not allow your brew to boil, just a gentle simmer
If you are adding sugar go for something that dissolves easily, caster sugar is fine. Honey tends to work better with cider than wine, but as with all aspects, your personal taste determines choices.
Avoid over-steeping, taste as you go, when it's right, strain off your spices. Leaving spices in your wine, cider or juice gives the stronger flavours of clove, aniseed and ginger more time to infuse; this may not be what you want.
Try a tea strainer, coffee filter, cheese cloth or muslin when pouring from the pan to avoid fine or grainy bits in your drink. Adding fresh cinnamon sticks, fruit slices and so on after you've strained-off.
Keep some aside, that is, if you are making a quantity of wine or cider it can be useful to have some in reserve to dilute down a strong brew. This can also be achieved by adding warmed fruit juice.