Hot Mulled Wine reminds me of Christmas, Madrigal dinners, and travel. The aroma of the simmering wine is wonderful and sipping it is even better. While my paternal line is Czech, mulled wine was not a tradition in our home.
Wishing you a Veselé Vánoce (Merry Christmas) and Šťastný Nový Rok! (Happy New Year)
- 2 bottles of red wine (we use Cabernet Sauvignon)
- 5-6 cinnamon sticks
- 6-8 whole cloves
- 4 whole black peppercorns
- 4 allspice berries
- 4-6 star anise
- zest of one tangerine (use fruit)
- zest of one lemon (discard fruit)
- 1 inch piece of ginger, peeled and chopped
- 1/3 cup raisins
- tangerine slices from zested tangerine
- 2 apples, sliced (we used green apples)
- 1/3 cup brown sugar
- 1/3 cup raw honey
- 1 cup apple cider (optional)
- 2 Tbsp. Czech Rum (I used Cointreau)
Combine all ingredients in a simmering pot. Simmer until hot. Serve.
There are folks who ladle it into a cup, fruits and all, but we prefer to strain it and just serve the hot wine with a cinnamon stick in the cup as a garnish.
It is at it’s best when served immediately after mulling but this delicious drink will keep fairly hot even when taken off the heat for about 30 minutes. The leftover mulled wine (if you have any) can be reheated in a saucepan on the stovetop. If you wish to keep some for the next day, allow it to cool completely and then pour into glass bottle or mason jar, closing tightly and refrigerating.
Recipe from TresBohemes.com