Homemade Spiced Mulled Wine

Fragrant, spicy, original, delicious! Mulled wine made from homemade wine is especially tasty. The wine is heated with spices and fruits until hot, almost boiling. This drink perfectly warms, invigorates and improves your mood, especially on cold evenings!
cook time: 10 min
Chloe Benton
Homemade Spiced Mulled Wine

Nutrition Facts (per serving)

141
Calories
22g
Carbs

Ingredients (2 portions)

Basic:

Sugar 100 g
Lemon zest 1 tsp
Cinnamon 0.5 tsp
Dry spices to taste
Carnation 3 pc
Wine 2 cup

Recipe instructions

Step 1

Step 1
How to make mulled wine from homemade wine? Prepare your food. For making mulled wine, take dry or semi-dry red wine. If your wine contains sugar, then add sugar to the mulled wine to taste or completely eliminate it. Do not take fortified wines, they will make the drink too tart. Cane sugar will give an interesting taste; it will add a hint of caramel to the finished drink.

Step 2

Step 2
Wash the lemon with baking soda and a brush under hot water to remove the wax that is applied to the fruit for long-term storage. Remove the zest, I did this using a vegetable peeler, you can just grate it. Do not touch the white layer under the yellow skin of the lemon, it will taste bitter.

Step 3

Step 3
To cook mulled wine, take an enamel pan of suitable size. Pour sugar into it, add all the spices and lemon zest, stir. From the spices I took cinnamon, cardamom, cloves and nutmeg. Spices for the drink are best suited, of course, whole, not ground. The latter makes the wine cloudy. But if you don’t have it, you can put in what you have. In addition to cinnamon, cloves and cardamom, star anise and allspice are excellent.

Step 4

Step 4
Pour wine into the pan, stir well.

Step 5

Step 5
Place the pan on low heat. Cook, stirring the drink with a spoon, helping the sugar dissolve.

Step 6

Step 6
Bring the mulled wine to a hot state, but under no circumstances boil it. The temperature should reach approximately 80 degrees.

Step 7

Step 7
Remove the drink from the heat and immediately pour into mugs. It’s better to strain it so that the spices and zest do not fall into the glass. Serve the mulled wine immediately, hot.

Additional rubrics

Related recipes