Have you ever tried mulled wine? This Warm Winter Wine is easy to make and soooo delicious!
When temps start to plummet, you're faced with some very important decisions. You can either pile on an extra seven layers OR you can swap that Raspberry Frosé that you've been sipping on all summer for my new favorite: Warm Winter Wine. Or both. I like to cover all my bases.
What is Mulled Wine?
Mulled wine is wine that's been simmered with spices and sometimes a little fruit or honey. There's a trick though. You've gotta cook this down low and slow. You wouldn't want to burn off the alcohol - because where's the fun in that.
What wine is best for mulled wine?
There are about a million riffs on mulled wine. The type of wine used really depends on the recipe. This particular recipe calls for Cabernet Sauvignon, but my friend Meg makes a Pumpkin Spice version with Chardonnay.
Does the quality of the wine matter?
The same rules that apply to cooking with wine work for my Warm Winter Wine, too. Don't make it with wine you wouldn't normally drink. The spices add flavor, but they can't magically make bad wine good.
Enough questions already, right? This concoction's gotta simmer for a bit. Let's get to the recipe!
Pro Tip: I wrote this recipe for the California Wines FREE Holiday Cocktails eBook - so grab that too!
Warm Winter Mulled Wine
- 3 cups pomegranate juice
- 2 oranges, peel + juice
- 2 tablespoons honey
- 2 cinnamon sticks
- 5 whole cloves
- 2 star anise
- 1 1-inch piece of ginger, sliced
- 1 750 ml Cabernet Sauvignon
- Pomegranate arils
- Orange slices
- Cinnamon sticks
- Add the pomegranate juice, orange juice, honey, spices and ginger to a stockpot over medium heat and bring to a simmer. Cook 8-10 minutes until honey has dissolved and spices are releasing their flavors and scent.
- Reduce heat to low and add orange peel and wine, stir and cover, and allow to cook for at least 15 minutes. Do not allow the mixture to rise above a simmer- you don't want to burn off the alcohol.
- Ladle the mulled wine into mugs and serve with fresh orange slices, cinnamon sticks and a few pomegranate arils.
photos by Meg van der Kruik
Other important considerations....
You sure can! In fact, that's an easy option for holiday parties. Simply add all of the ingredients, give 'em a whirl, and set to low. How easy is that?
If (and it's a big if) you happen to have leftovers, it lasts for up to three days.
Let it cool completely and store in an airtight container in the fridge. Warm slow and low - so that the alcohol doesn't burn off.
A full bodied wine is best from making mulled red wine, so look for Cabernet Sauvignon or Zinfandel, or a blend made from those varietals. If you're making mulled white wine, Chardonnay is a good choice for a drier option, and Muscat/Moscato or Riesling are a good choice for sweeter versions.
Love Warm Winter Wine? Here are a few more warm cocktails to keep you toasty!
Warm Sugar Plum
I sip on this all winter long - but if you're not drinking a Warm Sugar Plum on Christmas Eve, you're doing it all wrong. People write poems about this shit. It's that good.
Pumpkin Spice Mulled Wine
Why would you want a Pumpkin Spice Latte when you could have this Pumpkin Spice concoction from This Mess Is Ours instead? Unless of course, it's before 11am. But even then, it's questionable.
Hot Buttered Rum
This Hot Buttered Rum recipe is simply delicious, and easy to make. The butter base is made in a batch, but the cocktails can be made individually.
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