Warm spicy wine is a Christmas tradition all over Europe. The heat and spices increase the aromas and make it pleasant for sipping on an Indian rainy day as well. If you believe that a shot of Irish whiskey is needed to make your evening hot cup of coffee complete, then this hot spicy mulled wine is a must-try.
Hot Spicy Mulled Wine
- pan to heat
- spoon to stir
- strainer or challni to filter
- 1 bottle win I prefer to use a mediocre wine. Ones that are heat damaged, oxidized or simply not so great in taste.
- 3 Peels Orange peel you can add lemon or different citrus fruits as well. We use the peel only.
- 3-5 gm spices cinnamon sticks, star anise, cloves, allspice, nutmeg, black pepper or anything that you want to experiment with.
- 50 gm Black Raisins (chopped) They add back some of the color and flavors that are lost due to heating
- 50 gm sugar optional (I like it a bit sweeter)
- Chop the raisins. They help add back color and body to the wine and compensate for the loss due to heating.
- Make a tincture. Add all your spices and orange peels in the bottle and allow it to soak for a couple of hours. Alcohol is a solvent and is able to extract the most beautiful of the flavors on it own.
- Take a pan and put sugar, raisins, spices and wine. On a low flame allow it to simmer (covered) for 10 minutes. Don't boil or heat it too much otherwise all alcohol will evaporate away.If you don't want to make tinture, then use 3 times more spices to get the same flavors.
- Now use your tea strainer and filter the hot spiced wine in mugs and serve.
- (optional) Add 50ml of spirits esp grape brandy. It will make your drink extra strong.