Warm up this winter with this aromatic and savory spiced mulled wine recipe. There may be numerous spiced wine recipes out there but this one takes the cake or the barrel if you will.
The origins of mulled wine date back to the 2nd century of the Roman Empire. The Romans would gently heat the wine to defend their bodies against the harsh winter temperatures. Over time, spices were doused into the wine to promote health and wellness. The Romans also came to find that regardless of whether the harvest season was kind to a vintner, the perfect mulled wine could be conceived from an imperfect vintage. For this reason, its popularity leaped across Europe and into parts of Latin America, taking on numerous adaptations.
A generous pour of Cognac became a dominant addition to the beverage in the late 1800s when it also became a staple for the holiday season. Whether curled up next to a loved one by the fireplace or energetic with holiday bliss at a noisy gathering around an elaborate feast, this classic drink will make the occasion memorable.
Choice of Wine
Select a medium-bodied red wine, dry and not overly tannic, with notes of black fruit, earth, smoke, and minerality. The smokiness and earthy flavors will grab hold of those spices and enhance the wine’s natural characteristics.
Whole Spices Only
Ensure all spices such as star anise, cloves, cinnamon sticks, and juniper berries are whole spices (i.e. not ground).
1. Pour Wine into Pot
- Place pot on the stovetop at high heat. Pour the bottle of wine into the pot.
- Slice oranges and set aside.
2. Add Spices and Liqueur
- Add cinnamon sticks, cloves, star anise buds, juniper berries, orange slices, Grand Marnier, and honey to the pot.
- Stir well.
3. Simmer for 25-30 Minutes
- Once the amalgamation begins to boil, reduce the heat to low, cover the pot with its lid, and simmer for 25 to 30 minutes.
4. Let’s Plate
- Pour the strained liquid into your favorite mug or glass. Garnish with an orange slice, a cinnamon stick, and a couple of star anise buds.
- Serve and enjoy!