Warmth and spices will fill you after just one sip of this amazing Hot Mulled Wine.
I first discover Hot Mulled Wine while visiting a friend’s home for Thanksgiving while I was in college at Montana State University in Bozeman MT. I remember my first sip of this amazing hot beverage. It filled me with warmth and spices, and I was immediately hooked. The father of my friend wouldn’t give me his recipe as it was a family secret. But, I soon found that all the bars and restaurants I went to in Bozeman had a big vat of this warm and comforting stuff simmering on the counter during the winter months, especially during the holidays. It never feels like the holidays until I’ve had at least one mug. And sipping Hot Mulled Wine in Bozeman is still one of my fondest memories of my, way too short, time in Montana. Many years later I worked at Williams-Sonoma, and they sold thier own mulling spices from a tin can, It was good, but not the same. Through experimenting I’ve found my own recipe.
Hot Mulled Wine comes from the colder regions of Europe, and was brought to America very early on. However, the history of Mulled wine goes back to the Greeks who put spices in the wine to help preserve it. The Romans brought it to new heights by adding honey and giving it to their troops to help keep them warm in the northern campaigns. The Europeans of the Middle Ages really expanded on it, and it is still popular today.
One sip of this and your whole body fills with warmth and spices. It’s great on a snowy evening with a plate of fresh cookies or a piece of cake. I love to serve this at any holiday gathering, The smell of this simmering makes your whole house smell like spice, and you will immediately think of the holidays when you walk in.
You can use any full bodied wine especially a fruity, or as some describe, a Jammy wine. I have used both a small pot on the stove as well as a slow cooker, which works great if you have it for a party. Hot mulled wine can be put in a pitcher and heated by the mug in the microwave if you have any leftovers. It will keep for a week or more.
Warm and comforting, Hot Mulled Wine is a delicious wintery spiced hot wine drink.
- 2 sticks whole cinnamon, broken up to fit your tea ball, if using
- 1 teaspoon whole allspice
- 1 teaspoon whole coriander
- 5 whole cloves
- 1 bottle (750ml) rich, jammy, red wine Such as a Malbec, Merlot, Cab
- 1 orange peel from an orange, white pith removed. I used a vegetable peeler
- juice from the same orange, about 1/2 cup
- 1/3 cup agave syrup or sugar
- 1/3 cup orange liqueur (optional) Cointreau, Grand Marnier
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Put all the spices into a big spice bal,l if you have it, or you can strain it out at the end using a fine mesh strainer.
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Pour the bottle of wine into a small pot, or you can use a small slow cooker, especially if you are doubling this.
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Add in the agave syrup or sugar, and place the tea ball or loose spices into the wine. plus the orang peel.
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Stir in the juice from the orange.
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Stir to dissolve the syrup or sugar.
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Over low heat, bring to a simmer. Let the wine simmer for 30 minutes or more, being careful not to let it boil.
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If using a slow cooker, heat on low setting for 1 hour.
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Serve hot in mugs. If you used the loose spices, place a small fine mesh strainer over the mug before you pour in the wine.
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Left over mulled wine will keep in the refrigerator for a week or so and can be reheated. I would remove the spices, before chilling.
You can double, triple, or more this recipe. Double the orange, wine, syrup, and the liqueur each time. The spices can stay the same for double but increased if you are more than doubling. Double the spices every 3rd bottle.
