Mulled wine should smell like a warm kitchen at the start of winter. The secret is not a long list of spices. It is heat, and how little of it you use.
What you need (four mugs)
- 1 bottle of fruity, soft red wine. Merlot, Garnacha or a simple Côtes du Rhône all work. Do not use your best bottle.
- 1 orange: half sliced, half kept for juice
- 2 cinnamon sticks, 4 cloves, 1 star anise
- 2 to 3 tablespoons of sugar or honey, to taste
How to make it
- Put the wine, orange, spices and half the sugar in a pot over low heat.
- Warm it slowly until it steams and smells wonderful, about 15 to 20 minutes. It should be hot to sip, not bubbling.
- Taste. Add more sugar a little at a time.
- Ladle through a sieve into glass mugs. Garnish with an orange slice and a cinnamon stick.
The one rule
Do not let it boil. A hard boil drives off the alcohol and makes the spices bitter and the wine taste cooked. Low and slow is the whole method.
Make it your own
- A small splash of brandy or orange liqueur adds warmth.
- A slice of fresh ginger makes it sharper.
- You can warm the wine in a slow cooker on low and leave it there for a party.
The zero-proof version
Use dark grape juice or apple juice, the same spices and orange, and a squeeze of lemon for brightness. Warm gently and serve the same way. Everyone at the table gets the same smell.
One more thing
Serve it in a mug with a handle, and hold it with both hands. Half the point is the warmth.
