Mulled Wine Recipe - Happy Foods Tube (2024)

FAQs

What is the best win for mulled wine? ›

The best wine for mulled wine is dry and full-bodied, like Cabernet Sauvignon, Grenache, Zinfandel, or Syrah. These will stand up to the other flavors and ensure the spiced wine won't be too sweet. Use Whole Spices. I don't recommend ground spices, as they will float on top of the wine and not incorporate properly.

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.

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.

Pour the mulled wine into a large pre-heated saucepan on a low heat. Stir occasionally for few minutes until warm to the touch. Do not over-heat and never allow the wine to boil. However tempting it may be do not microwave mulled wine as the delicate spices can be over-excited and result in a rough, burnt tasting wine.

Sugar or honey.

Not all recipes call for it, but often you will need it to balance out bitterness and/or alcohol. My expert advice: do not add any sugar or honey until the very, very end. You want to add it to taste because depending on the random wine you're using and the spirit, you may not need much of it, if any.

Ainsley Harriott recommends mulling wines in a slow cooker and says two hours at low temperature gives excellent results and should retain most alcohol content.

Yes. Even though the spiced wine is heated, most of the alcohol remains.

Cinnamon is probably the most popular spice but you could also use cloves, cardamom (lightly crush a few pods) ginger and nutmeg. Some recommend star anise but use sparingly if you don't want your mulled wine to taste of aniseed.

Be careful not to over heat or boil the mixture. Since alcohol evaporates at 172 degrees which is much lower than water you would be left with a non-alcoholic version of mulled wine and that defeats the purpose.

Can you cook mulled wine for too long? ›

One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.

But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process. The U.S. Department of Agriculture did a study in 2007 that nailed down the numbers with the magic of the scientific method.

Mulled wine evaporates at 80 °C, so make sure to keep it below this temperature. We recommend heating and serving it at around 65 °C, using a Thermapen kitchen thermometer to monitor the temperature. Serve your festive drink in warmed glass mugs to help the wine maintain its optimal serving temperature whilst drinking.

Once opened, mulled wine is known to only maintain its quality for 3 to 5 days.

The red wine base in mulled wine brings its own set of health benefits. Resveratrol is associated with heart health benefits and may help protect the lining of blood vessels, lower bad cholesterol levels, and prevent blood clots. When consumed in moderation, red wine has been linked to a reduced risk of heart disease.

I recommend looking for a bottle of Zinfandel, Merlot, Grenache, 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.

Zinfandels, Merlots, Syrah/Shiraz, or Garnache tend to work best. Avoid red wines high in tannins or have an oaky flavor, and avoid light reds. Sometimes Cabernet Sauvignon, which tends to have a full-bodied, fruity flavor, can work in a pinch, as can Malbec, which tends to have a bold, spicy flavor.

Serve chilled or over ice, with a twist of orange zest and a star anise. If you'd like to serve a traditional warm mulled wine, there's no need to chill – simply warm through without boiling and serve in heatproof glasses.