There is nothing better to warm your co*ckles during Christmastime than a bit of mulled wine. If you have never tried it or heard of it, then you are certainly missing out on something. Mulled wine is essentially hot, sweetened red wine made aromatic with the addition of citrus fruits and warming spices such as cloves, cinnamon and nutmeg. It’s history goes right back to the Ancient Greeks.
Before mulled wine was the drink hippocras, which was supposedly invented by the Greek scientist and Father of Medicine, Hippocrates. The idea being that it was something of a tonic. The wine was either red or white and not necessarily hot either, but it was spiced and sweetened with honey. In Britain, the drink was very popular and there are several recipes for it. Here’s one from The Good Housewife’s Jewel by Thomas Dawson (1596):
To make Hypocrace
Take a gallon of white wine, sugar two pounds, of cinnamon, ginger, long pepper, mace not bruised galingall [sic]…and cloves not bruised. You must bruise every kind of spice a little and put them in an earthen pot all day. And then cast them through your bags two times or more as you see cause. And so drink it.
Not heating it up obviously meant you had plan a little ahead if you wanted to have a few goblets of hippocras at your Tudor feast.
By the seventeenth century, mulled wine recipes start to appear such as this eighteenth century recipe from Elizabeth Raffald in The Experienced English Housekeeper:
Grate half a nutmeg into a pint of wine and sweeten it to your taste with loaf sugar. Set it over the fire and when it boils take it off to cool. Beat the yolks of four eggs exceedingly well, add to them a little cold wine, then mix them carefully with your hot wine a little at a time. Then pour it backwards and forwards several times until it looks fine and bright. The set it on the fire and heat it a little at a time for several times till it is quite hot and pretty thick, and pour it backwards and forwards several times. Then send it in chocolate cups and serve it with dry toast cut in long narrow pieces.
It is strange that the Tudor recipe actually seems more like modern mulled wine that the newer one.
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Well here is my recipe for mulled wine – it is difficult to add quantities as you add most things to taste. It is also quite difficult to give an official list of ingredients; you can add any warm spice you like really (I expect a blade of mace would be an excellent addition, though I have never tried it), so this recipe is more a guideline than anything.
Ingredients
2 bottles of red wine, good but not great
¼ pint of brandy
½ pint of water
2 oranges, sliced
1 lemon, sliced
2 sticks of cinnamon
½ a nutmeg broken into several pieces
5 cloves
at least 4 tablespoons sugar
In a large saucepan, add all the ingredients and slowly heat the wine, stirring every now and again to dissolve the sugar and get the flavours dispersed.
It is important not to let the mulled wine boil as the alcohol will evaporate and we don’t want that. Taste, and add more brandy, sugar or water if you think it needs it. Keep the mulled wine on the lowest heat possible to keep warm and ladle into mugs or glasses.
FAQs
The best wine for mulled wine is dry and full-bodied, like Cabernet Sauvignon, Grenache, Zinfandel, or Syrah. These will stand up to the other flavors and ensure the spiced wine won't be too sweet. Use Whole Spices. I don't recommend ground spices, as they will float on top of the wine and not incorporate properly.
How do you pimp up shop bought mulled wine? ›
Luckily, times have moved on. These days, mulled wine is a blank canvas to splash with any boozy holiday flavours you desire, and you haven't lived if you haven't levelled up your mulled wine with a splash of Champagne/ some nettles/ agave/ gold-leaf cinnamon sticks into your pan.
Is mulled wine still alcoholic? ›
But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process. The U.S. Department of Agriculture did a study in 2007 that nailed down the numbers with the magic of the scientific method.
How many times can you heat mulled wine? ›
You can reheat mulled wine as many times as you like, as long as it hasn't been overheated. Always use a thermometer to keep an eye on the temperature. If you plan to use your leftover mulled wine at a later date, keep it in the fridge for up to three days.
How do you keep mulled wine from being bitter? ›
(Edit: To minimize bitterness, I recommend peeling the orange before simmering it in the wine.) Cinnamon: I love the making mulled wine with cinnamon sticks, but you could whisk in some ground cinnamon if that's what you have on hand.
Is mulled wine healthy for you? ›
The red wine base in mulled wine brings its own set of health benefits. Resveratrol is associated with heart health benefits and may help protect the lining of blood vessels, lower bad cholesterol levels, and prevent blood clots. When consumed in moderation, red wine has been linked to a reduced risk of heart disease.
How do you jazz up a bottle of mulled wine? ›
Here are a few fun ways to garnish the mulled wine:
- Drop in a cinnamon stick.
- Drop in an orange slice.
- Dot cloves into orange peels and drop the studded peel in.
- Drop in whole spices (like star anise)
- Drop in a few cherries or brightly-coloured berries.
Cinnamon is probably the most popular spice but you could also use cloves, cardamom (lightly crush a few pods) ginger and nutmeg. Some recommend star anise but use sparingly if you don't want your mulled wine to taste of aniseed.
Can you drink mulled wine straight from the bottle? ›
Yes. Even though the spiced wine is heated, most of the alcohol remains. I suppose you could make a batch of mulled wine with a non-alcoholic wine and that would not have alcohol.
Can you get drunk mulled wine? ›
Mulled wine still has a high alcohol and sugar content, so you should be aware of how much you're consuming. 'People often think that because it's been heated it's less alcoholic, but only a small amount actually evaporates,' explains Dr Lee.
Some red wines that you might enjoy at room temperature will not taste so nice when heated. Do not use expensive wine for mulled wine, since we're adding so much to it. Just choose a quality wine (say, 10 to 20 dollars per bottle) and select the varietal carefully.
Which country drinks the most mulled wine? ›
This drink is consumed enormously in Scandinavian countries, particularly in Sweden and Denmark, where it is called Glögg and Gløgg respectively (terms meaning "mulled wine" in each language). In Germany, as in most Germanic countries, it is mainly consumed under the name Glühwein.
Can I drink mulled wine cold? ›
Serve chilled or over ice, with a twist of orange zest and a star anise. If you'd like to serve a traditional warm mulled wine, there's no need to chill – simply warm through without boiling and serve in heatproof glasses.
Why should you not boil mulled wine? ›
Alcohol stays in mulled wine if we do not heat it over 75C. Whereas short boiling, around 5 minutes, leads to 20-25% alcohol loss, 45 minutes cooking at 125C leads to almost 100% alcohol loss.
What can I use instead of star anise in mulled wine? ›
Caraway Seeds and Tarragon
The combination of these two ingredients creates a taste similar to star anise. An equal mix of a teaspoon of caraway seeds and dried tarragon can replace star anise in a recipe. Caraway seeds can become bitter the longer they are cooked so they should be added in toward the end of cooking.
What cups do you drink mulled wine from? ›
Most mulled wine is served in a mug. Ceramic or porcelain mugs will help to protect your hands from the heat of the spiced wine, and the mug handle will make it much easier to drink. Glass mugs are another good option for serving mulled wine. However, there are special mulled wine glasses.
What is best to serve mulled wine in? ›
Appropriate Glassware: Use heat-resistant glasses or mugs. Traditional glass wine goblets might crack with the heat, so opt for thicker, sturdier glasses or even festive mugs. Garnishing: Enhance the presentation by adding a cinnamon stick or an orange slice as a garnish.
What varietal is best for mulled wine? ›
The best red wines for mulled wines taste bright and fresh, such as Grenache, Tempranillo, Sangiovese, fruit-forward Pinot Noir. Inexpensive Bordeaux is another great choice for mulled wine; in fact, claret was a traditional choice for British mulled wine in William Shakespeare's day.
What is the best grape variety for mulled wine? ›
This is medium-bodied, bright and super delicious. “For mulled wine, I'd use an inexpensive cabernet sauvignon or merlot from Chile, as these wines show lots of fruit and not so many tannins.
