Warm it up, ’cause that’s what I was born to do: Mulled Wine

My last post was a month ago, to the day. At that time it was warm enough that you could still (just) get away with wearing a tshirt and shorts. Now winter has set upon Melbourne with a vengeance, and so a few days ago I decided it was time to fulfill a long-held winter resolution.

For years I’ve been saying I would make mulled wine, last year I added mulled cider to the ‘must make this some day in the future’ list. Now I feel like a fool because when I finally got around to making it, mulled wine was SO easy. And not only easy but super tasty, great to share with friends and a guaranteed way to impress people (even when they find out all you did was mix a few ingredients together).

Mulled wine
1 orange, peeled and juiced
1 lemon, peeled and juiced
6 whole cloves
1 cinnamon stick
1 vanilla pod, sliced in half
3 whole star anise
pinch of nutmeg
110g brown sugar
3 cardamom pods
1/2 inch fresh ginger, sliced
1 litre red wine (I used cask wine)

Add all ingredients apart from the wine to a large pot and heat on medium-high until it boils and becomes syrupy, stirring occasionally (if there is not enough liquid to cover the other ingredients, add a splash of wine)

Add the rest of the wine and heat until warm

Don’t add all the wine at the start, you won’t get as strong a flavour from the spices and you’ll burn off all the alcohol, and nobody wants that.

Best served warm alongside a high-quality board game or movie.

And AGAIN I forgot to take photo of the mulled wine, so here is one of the view I enjoyed while drinking it

 

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