Best mulled wine recipe – make it from scratch
Are you looking for the best mulled wine recipe? you are in the right place my friend.
In this post I am gonna show you how to make your own mulled wine from scratch, and it’s going to be the best mulled wine recipe you will ever come across. Guaranteed.
A few days ago I’ve opened a new category on the blog to host my drinks and cocktails recipes and I’ve inaugurated with this special flavoured vodka recipe.
Today I am going to show you what for me is the best mulled wine recipe ever.
Before I started to make my own mulled wine, I’d always bough it from the shop.
Even though bottled mulled wine is ok to drink, wasn’t giving enough Christmas feel to me.
So I decide to roll up my sleeves and make my own mulled red wine from scratch.
Have a glass of this mulled wine with a lovely homemade mince pies without suet and you will taste paradise.
If you are looking for more Christmas or New year’s eve ideas for lunch or dinner then why not have a look at these fantastic party food appetizers recipes, right here.
If you make my best mulled wine recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
Are you following me on Pinterest and Instagram already? If not, don’t be shy and let’s be friends!
Ingredients needed for mulled wine
750ml red cabernet sauvignon
4 pieces star aniseed
3 cinnamon sticks
2/3 bay leaves
4 organic lemons
3 shots of brandy
10 tbsp caster sugar
Mulled wine – cooking method
I left my mulled wine to rest and infuse for 2 full days, cos I wanted it really really spicy and all, but you can leave it there to rest for just 1 day if you want.
I didn’t used an air tight container but added my spices straight into the bottle.
It was easier, and the less things involved the better right?
If you want to do the same remember to take out about one shot glass of wine, or when you will put the spices in the bottle the wine will spill out. Just to be on the cautious side of it.
So the first thing to do is to add the spices to the wine pure as it is.
Add the cinnamon sticks, the star aniseed, the cloves and the bay leaves inside your cabernet sauvignon wine bottle.
Close the bottle as tight as you can and leave the wine to infuse for 1 or 2 days.
After that this time has passed your wine will have that nice spicy aroma, and it is ready to become mulled wine!
Pour the wine from the bottle into a large sauce pan using a strainer to collect the spices that will have to be discarded.
Add 7 shots of brandy liquor to the pan, the sugar and the juice of 4 organic lemons.
Give everything a good stir and bring the pan on the hob.
Let the ingredients blend together and the sugar melts over gentle heat.
Let cool down before serving.
If you have enjoyed to read this post as much as I have enjoyed to write it, move that arrow onto the left side of the page and share the hell out of it!
Because you know…sharing is caring!