Make mine mulled

Making mulled wine is super simple, and it’s a warming, aromatic drink to indulge in during colder days.

Many bars and restaurants offer their own versions of mulled wine, so get out and sample some. If staying home is your preference, 15 minutes, and the right ingredients, is all it takes to whip up a batch of your own.
Choose your wine carefully.

Pick a red wine you like, such as shiraz, merlot, malbec, or grenache. Use a dark, fruity and full bodied wine, with label descriptions such as “jammy” or “vanilla”. Avoid red wines, such as cabernet sauvignon, that are high in tannins and/or oak, and also light red wines, such as pinot noir, because they often don’t offer enough body to carry the spices.

One bottle of wine will yield five drinks. Remember that wine is delicate. If it’s steaming in the pot then it will be hot enough. Use whole spices, such as cinnamon, star anise, and cloves, and a splash of brandy to amp up the alcohol content if desired.

INGREDIENTS:

2 small or 1 large orange
1 bottle of full-bodied red wine
1/4 cup brandy
1-2 Tbsp maple syrup or honey, to taste
2 whole cinnamon sticks
3 star anise
4 whole cloves
Optional garnishes: cinnamon sticks, orange rounds, or orange half moons

METHOD

1. Slice half the oranges into rounds, and place into a medium heavy-bottomed pot. Squeeze the juice from the remaining oranges into the pot.

2. Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the maple syrup or honey, and the cinnamon sticks, star anise, and cloves.

3.Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. Do not boil. When you start seeing the tiniest of bubbles at the surface, reduce the heat to low.

4. Taste, and add another tablespoon of sweetener if not to your liking. If not spicy enough to suit your preferences, continue cooking over very low heat for 5 to 10 more minutes.

5. Serve in mugs with your desired garnishes.

Top Tip:
Use a slow cooker. Simply combine all of the ingredients, cover, and cook on low heat until the wine is steaming hot (about 30 minutes to 1 hour). Once it’s sufficiently warmed up, reduce the heat to “warm” or the lowest possible setting so it doesn’t get too spicy.