Merry Christmas and Happy Holidays to everyone!
While I was thinking of what to post for Christmas, it hit me – there is nothing better during the Christmas holidays than drinking a glass of warm mulled wine by the fire with your loved ones.
I moved to England a few years ago and I completely underestimated their winter weather. The dampness and cold went straight to your bones, and my raincoat was not up to the task. That’s when I discovered mulled wine. Every year at Christmas, stalls that sold roasted chestnuts popped up on the streets. We would peel the chestnuts as we wandered through the Christmas market, searching for odd trinkets and delicious foods. Christmas lights livened up the city, brightening up the tiny alleyways and reminding us that Christmas was only days away. We finished our shopping, our feet tired and our wallets nearly empty. As we trudged home in the rain and slush, the inviting smell of mulled wine from the pubs would fill the streets. The overwhelming scent of cinnamon, oranges and cloves would occupy our noses, and before we knew it, we were sipping on a warm glass of mulled wine while the nearby fire warmed our bodies. We tried a different pub every time, finding ones that were sweeter, others spicier, but all equally delicious.
Enjoy this mulled wine recipe over your winter holidays. I love making this, my whole house smelled of cinnamon, orange and vanilla. I toasted the cinnamon and cardamom to bring out the flavours before adding it to the mulled syrup. Once the syrup is made, it can be set aside and used for apple cider or even winter sangria. Yum!
There are so many different ways to personalize the recipe, feel free to adjust the ingredients to your own taste.
What’s your favourite mulled wine recipe?
- 2 sticks of cinnamon
- 5 cardamom pods, cracked
- 2 cups of water
- ½ cup of sugar
- 1 vanilla bean, sliced open but not scraped or 2 tsp of vanilla extract
- orange peel
- 5 cloves
- ¼ tsp ground nutmeg
- 750ml (1 bottle) of red wine
- 1 cup of apple cider
- Toast the cinnamon sticks and cardamom on the stove until fragrant, about 5 minutes.
- To make the mulled syrup, in a medium saucepan, simmer the water, sugar, vanilla bean, orange peel, cloves, nutmeg, toasted cinnamon and cardamom for 30 minutes. Let cool. This syrup can stay good for a couple weeks if stored in an airtight container.
- When you're ready to make the mulled wine, warm up 150ml of the syrup with 1 bottle of red wine and 1 cup of apple cider. Let it simmer, but don't boil it (it'll cook off the alcohol and what's the point of that?)
- Pour a generous amount into your glass, sit by the fire and enjoy!
- You can adjust the spices to your own preference, there are so many ways to change up the flavours - try adding 2-3 star anise, ginger root or even pink peppercorns