Mulled Wine Collection

This Mulled Wine Collection offers 7 different ways to enjoy mulled wine. Choose your favourite and enjoy during the cold season.

Hello everyone. I am going to keep it unusually short today. Because Sundays (sadly) don’t stay with us forever! Besides, I hope you like this Mulled Wine Collection so much that you won’t resist having a glass (or two) of delightful warming drink.

In my last post of 2018 I promised to share more drink ideas in 2019, and as you can see, I still keep my New Year’s resolution.

Please don’t treat this collection as recipes. First of all, you can hardly call this post recipes or guidelines. I am simply suggesting some ways to enhance a traditional mulled wine. It’s also important that you would adjust these ideas to your liking. For instance, I do like rather diluted wine, that’s why I use a lot of fruit and juices. You need to try and find out the concentration which will work the best for you. The amount of spices and herbs is up to your taste too. The rule of thumb is that spices can easily overpower the wine, so use them moderately. Don’t forget you can play with wine which will affect the final result too. Don’t limit yourself to just traditional dry wine; sample various combinations.

I personally did like the mulled wine with cranberries and raspberries, and the addition of black tea was an interesting touch too. I hope you try some of these ideas and find your personal favourite.

Cheers!

Tangerine Mulled Wine
Black Tea Mulled Wine
Raspberry Cardamom Mulled Wine
Pomegranate Mulled Wine

Tangerine Cardamom White Mulled Wine
Cherry Mulled Wine
Cranberry Mulled Wine
Mulled Wine Collection

Mulled Wine Collection

Ingredients

    Tangerine Mulled Wine:
  • 2 cups red wine
  • juice of 2 tangerines
  • 1 small tangerine, sliced
  • 1/2 cinnamon stick and star anice each
    Cranberry Mulled Wine:
  • 2 cups red wine
  • 1/3 cup cranberry juice
  • 1/3cup cranberries, frozen
  • 1/3 orange or 1-2 tangerines, sliced
  • 1/2 cinnamon and star anise each
    Black Tea Mulled Wine:
  • 2 cups red wine
  • 1 black teabag
  • fresh thyme
  • cinnamon and other spices to taste
  • honey to taste
    Pomegranate Mulled Wine:
  • 2 cups red wine
  • 1/2 cup frozen pomegranate arils
  • 1/2 cinnamon stick
  • 1 star anise and 1-2 cloves
    Cherry Mulled Wine:
  • 2 cups red wine
  • 1/3 cup frozen cherries
  • 1 cinnamon stick
  • 1 star anise
    Raspberry Thyme Mulled Wine:
  • 2 cups red wine
  • 1/3 cup frozen raspberries
  • fresh thyme, few sprigs
  • 2-3 cardamom pods, open
    Tangerine Cardamom White Mulled Wine:
  • 2 cups white wine
  • juice of 3 tangerines (1/3 cup)
  • fresh thyme
  • 2-3 cardamom pods, open

Instructions

    Tangerine Mulled Wine:
  1. Combine all ingredients in a small saucepan and bring barely to a simmer over medium heat. Don’t boil it. Cover, reduce heat, and simmer 2-3 minutes then off heat and let infuse for 10-15 minutes.
    Cranberry Mulled Wine:
  1. Combine all ingredients in a small saucepan and bring barely to a simmer over medium heat. Don’t boil it. Cover, reduce heat, and simmer 2-3 minutes then off heat and let infuse for 10-15 minutes.
    Black Tea Mulled Wine:
  1. Combine all ingredients (except the tea and honey) in a small saucepan and bring barely to a simmer over medium heat. Don’t boil it. Cover, reduce heat and simmer 2-3 minutes then off heat, add the tea bag, and let infuse for 10-15 minutes. Add the honey to taste.
    Pomegranate Mulled Wine:
  1. Combine all ingredients in a small saucepan and bring barely to a simmer over medium heat. Don’t boil it. Cover, reduce heat, and simmer 2-3 minutes then off heat and let infuse for 10-15 minutes.
    Cherry Mulled Wine:
  1. Combine all ingredients in a small saucepan and bring barely to a simmer over medium heat. Don’t boil it. Cover, reduce heat, and simmer 2-3 minutes then off heat and let infuse for 10-15 minutes.
    Raspberry Thyme Mulled Wine:
  1. Combine all ingredients in a small saucepan and bring barely to a simmer over medium heat. Don’t boil it. Cover, reduce heat, and simmer 2-3 minutes then off heat and let infuse for 10-15 minutes.

Notes

Remember these are just ideas so you will need to adjust the taste to your liking. You can try using different wines (from very dry to sweet), and while I normally don’t add sweeteners, you might wish to add some sugar, honey, or maple syrup. It’s always better to be moderate with spices to avoid overpowering.

http://www.havocinthekitchen.com/mulled-wine-collection/

6 thoughts on “Mulled Wine Collection

  1. The tangerine cardamom mulled wine is particularly calling my name and with these super cold temps, I could really go for. Hmmmm…..maybe mulled wine, a little bread and some cheese? Now that’s a delicious Saturday dinner if you ask me ;)

  2. My school friend Dave who lives in Ontario keeps in touch with me by Whatsapp and sends me pictures and videos of how cold it is over there in Canada at the moment. I hope you are keeping warm Ben. Certainly if you are enjoyed this amazing selection of Mulled Wine I’m sure you are. Can I join you? :D

  3. I have to second Kelsie’s question here…because that would be one awesome day of photo shoots! :-) I love the idea of mixing up the mulled wine flavors here, and I would have a lot of fun with these. I’ve been meaning to try to make hot toddies, but I’m thinking I should make a good mulled wine instead. That’s the perfect thing to have in hand while watching the snow come down outside. Cheers, my friend!
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  4. Serious question: did you do all that photography in one day? Because I’m wondering if that means you also drank all the mulled wine in one day :). I love the sound of the tangerine cardamom mulled wine and think I’ll have to try that one first. Have a great week, Ben!

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