Christmas time, mistletoe and (mulled) wine!
I'm a big fan of mulled wine. There's nothing better than a warm, alcoholic drink to take the edge off the cold in the run-up to Christmas and beyond. While writing this, though, a quick Google revealed that National Mulled Wine Day is in fact on 3rd March, so I say keep drinking it until then!
What wine is best for mulled wine?
A fruit-forward, reasonably priced wine is a good starting point. A Merlot, Zinfandel, Shiraz or even a Pinot Noir would work well. Head to the supermarket and don't go expensive as the quality of the wine itself isn't paramount. Anything under £8 will be just fine.
Do I need a whole bottle?
If you're into mulled wine, but maybe not willing to put a whole bottle of wine towards it, then a can of Merlot would be perfect. 250ml is two perfect servings, especially if you add some sloe gin!
Great, but how do I make mulled wine?
The amounts listed are for a can, but these can be scaled up (multiply everything by two, and replace the can with a bottle)
- 250ml can of red wine
- 1 small cinnamon stick
- 1 star anise
- 2 cloves
- 1 strip of lemon zest
- 1 tbsp caster sugar
Put all ingredients in a pan, warm on a low heat for about 5 minutes. Then take off the heat and leave for another 10 minutes or until you're ready to serve. At that point reheat the mulled wine but take care to not let it boil.
If you're feeling particularly festive, add a shot of sloe gin while reheating - you won't regret it!
If you have another recipe or think ours could be improved, we'd love to hear from you. Leave a comment below! Otherwise, enjoy and happy Christmas!