Spiced Mulled Wine Recipe (2024)

FAQs

Is spiced wine the same as mulled wine? ›

Indeed, mulled wine, or spiced wine, is served and enjoyed while hot, making it a perfect drink for the holidays. Often credited to the ancient Greeks, mulled wine has been enjoyed for over 2,000 years. With the rise and expansion of the Roman Empire across Europe, so too did the consumption of mulled wine.

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

Nutmeg: Mace's counterpart, nutmeg is the peeled, dried seed of the nutmeg tree, native to Indonesia. This spice, too, can be employed in mulled wine and its grated form is sprinkled on top of a number of co*cktails.

Brandy: Similar to sangria, it's also traditional to spike your mulled wine with an extra bit of liqueur. Brandy is the traditional choice, but Cointreau (or another orange liqueur) or tawny port are also delicious alternatives.

Mulled wine still has a high alcohol and sugar content, so you should be aware of how much you're consuming. 'People often think that because it's been heated it's less alcoholic, but only a small amount actually evaporates,' explains Dr Lee.

Method. Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins. Remove from the heat and cool, leaving to infuse for about 30 mins.

Your ideal mulling wine is an inexpensive, inoffensive, young merlot, burgundy, petite syrah, tempranillo, beaujolais, or other "middle-of-the-road" wine, maybe slightly on the sweet side.

“For mulled wine, I'd use an inexpensive cabernet sauvignon or merlot from Chile, as these wines show lots of fruit and not so many tannins.

TO STORE: Let your mulled wine cool completely, then pour it into an airtight storage container and place it in the refrigerator for up to 3 days. TO REHEAT: Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm.

This drink is consumed enormously in Scandinavian countries, particularly in Sweden and Denmark, where it is called Glögg and Gløgg respectively (terms meaning "mulled wine" in each language). In Germany, as in most Germanic countries, it is mainly consumed under the name Glühwein.

What do you call mulled wine in English? ›

Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

Ideally you want to use bigger and bolder red wines like Zinfandel, Merlot, Syrah, or Cabernet, but any fruity red wine your family members are leaving around will do. I've used Pinot Noir before to success. Honestly, whatever red wine that you're stuck with and you don't want to drink, they'll work.

Apple Cider Vinegar

As an excellent apple brandy substitute, apple cider gives the much-needed sweet and sour punch to your recipes. To use, dilute your apple cider with water, using a 2:1 ratio. Then, add the same amount of the diluted apple cider as what your recipe calls for brandy. Best for savory dishes.

Mulled Wine, sometimes referred to as Spiced Wine, refers to wine, most often of a red variety, infused with various fruits and spices then served warm. This traditional European drink is quite popular around the holidays and is synonymous with Christmas markets all around the world.

A delicious ready made mulled wine, perfect for parties, or even just warming you up on these chilly evenings. Aromatic, fruity, nutmeg, cloves and cinnamon.

The heat used in mulling encourages greater flavours from the citrus and the spices but also reduces the alcohol content, hence the common addition of a slug of spirit or liqueur just before serving.