In the spirit of the cooler weather that is still lingering in Sydney and July, I wanted to experiment with a mulled wine recipe this week. If you are having a party, it would be perfect to make up a big batch and have it keeping warm in a slow cooker for your guests to ladle.
For me, christmas inspired spices include cinnamon, nutmeg and ginger. Lots of recipes call for sugar and orange in their mulled wine recipe, I decided to substitute marmalade to give some sweetness and citrus tang. Use a red wine you would be happy drinking, I used an Australian shiraz. It is important to only gently heat your mulled wine and not let it boil, otherwise all of the alchohol will evaoporate away. If you want to pimp up your mulled wine in the alcohol stakes you could add a wee nip or three of brandy.
What I was cooking this time last year: Zucchini Fritters
- 1 bottle (750mls) red wine
- 2 cinnamon sticks, lightly crushed
- 6 cloves
- I star anise
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1 bay leaf
- 1 kaffir lime leaf
- 1 tablespoon marmalade
- Add all of the ingredients to a saucepan.
- Heat over a low heat until warmed through.
- Ladle serves into mugs or heat-proof glasses, avoiding or straining off the whole spices.
- Your mulled wine is ready to serve with a cinnamon stick as a stirrer. Enjoy.
What is your favourite warming drink? Has this post inspired any new ideas?