The steamy, spicy season of mulled wine is well and truly upon us. For some, the flavours of cinnamon and clove evoke a sense of warmth, nostalgia and comfort, conjuring up images of cosy gatherings and blistering log fires. But for those who run in the opposite direction at the first whiff of warm wine, there are plenty of alternative – and equally soothing – infusions to enjoy.
I concur with Telegraph wine columnist Victoria Moore who firmly states that when it comes to mulled wine, one should never buy the ready-made stuff. Mulling your own is easy, tastes infinitely better than shop-bought and doesn’t really take much longer to prepare.
Most importantly you needn’t be tied to just using red wine. Technically, any drink that is warmed with spices and added sweetness can be classed as mulled and we’ve been doing it all over the globe for centuries.
I particularly love mulling cider and perry, which are both brilliant served with a cheese board. Try experimenting with your favourite flavour combinations but do keep these pointers in mind.
Classic mulled wine
Generally best made with a light, unoaked red wine, however white and rosé can work well too. Some recipes suggest making a spiced syrup first, but I find it’s just an extra step that makes little difference to the end results. I like the herbal element that fresh bay leaves bring but they’re not for everyone. You may add some water (up to 200ml per bottle of wine) to lower the alcohol content a little, if you wish.
Timings
Prep time: 5 minutes plus 1 hour to infuse
Cook time: 30 minutes
Serves
4
Ingredients
- 1 x 75cl bottle red wine
- 100g light muscovado sugar
- 2 cinnamon sticks
- 4 star anise
- 8 cloves
- 4 bay leaves (optional)
- 150ml orange liqueur, such as Cointreau
- Clementine and lemon slices, to garnish
Method
- Place the wine in a large saucepan with the sugar, spices and bay leaves, if using.
- Simmer gently for 20 minutes, stirring from time to time until the sugar has completely dissolved then leave to cool and infuse for an hour or so.
- When ready to serve, reheat gently until steaming.
- Add the orange liqueur and the citrus slices and ladle into glasses.
Mulled perry
Pear perry and apple cider are both wonderful warmed up with a little spice but beware as they’re very easy to quaff. You can vary the ratio of perry to juice or make a non-alcoholic version using just pear or apple juice. The juice adds enough sweetness for my tastes but add a little sugar or honey, if you feel it needs it.
Timings
Prep time: 5 minutes
Cook time: 15 minutes
Serves
4-6
Ingredients
- 1 nutmeg
- 1 litre perry (or cider)
- 300ml clear pear or apple juice
- 12 peppercorns
- ½ vanilla pod, split open
- 4 slices fresh root ginger
- 4 tbsp calvados or brandy
- Sliced pear and pomegranate seeds, to garnish
Method
- Wrap the nutmeg in a tea towel and crack with a mallet or rolling pin.
- Place the nutmeg in a saucepan with the perry, juice, peppercorns, vanilla and ginger slices.
- Bring to a low simmer then add the calvados or brandy and remove from the heat.
- Ladle into heatproof glasses and garnish with slices of pear and a sprinkle of pomegranate seeds.
Cardamom whisky toddy
A toddy is traditionally made in the glass but a few minutes of gentle simmering will help the cardamom and ginger flavours infuse.
Timings
Prep time: 5 minutes
Cook time: 5 minutes
Serves
2
Ingredients
- 100ml whisky
- 6 cardamom pods, cracked
- 1 piece stem ginger in syrup, thinly sliced, plus 1-2 tbsp syrup from the jar
- ½ lemon
Method
- Place the whisky, cardamom, ginger and syrup in a small pan with 200ml water.
- Heat gently and simmer very gently for 5 minutes; for a stronger cardamom flavour, infuse for a little longer but take care not to simmer hard.
- Cut two slices from the lemon and place in two small heatproof glasses.
- Add a squeeze of lemon to the toddy, taste for sweetness then pour into the glasses to serve.
Orange blossom gin punch
A warm and spicy punch inspired by the popular 1920’s orange blossom co*cktail. The quantity of sugar needed will vary depending on the natural sweetness of the orange juice. You can make this punch more potent if you wish by adding a little more gin and vermouth in equal quantities. Be sure to taste and adjust the balance before serving.
Timings
Prep time: 5 minutes
Cook time: 10 minutes
Serves
4
Ingredients
- 1 litre smooth fresh orange juice
- 10 allspice berries
- 8 whole cloves
- 2-4 tbsp caster sugar
- 200ml dry gin
- 200ml sweet vermouth
- 1 orange, sliced
Method
- Pour the orange juice into a saucepan and add the allspice, cloves and sugar.
- Heat gently, stirring until the sugar dissolves.
- Stir in the gin, vermouth and orange slices and warm through.
- Taste for sweetness and spice then carefully pour into a punch bowl or ladle directly into heatproof glasses to serve.
Cranberry snap
A truly festive mulled co*cktail, this offers a winning combination of cranberry and cherry brandy finished with fresh rosemary sprigs
