Mulled Wine
Ingredients
For 2-4 Servings
- 10 allspice berries
- 5 whole cloves
- 5 whole peppercorns
- 2 green cardamom pods
- 2 cinnamon sticks + extra for garnish
- 1 bottle fruity red wine (table red, merlot or cabernet preferred)
- ¼ cup honey
- ½ tsp orange bitters
- 1-2 oz of brandy, rum, or vodka (to taste, optional)
For 14-16 Servings
- 40 allspice berries
- 20 whole cloves
- 20 whole peppercorns
- 8 cardamom pods
- 8 cinnamon sticks + extra for garnish
- 4 bottles fruity red wine (table red, merlot, cabernet preferred) or a 3-litre box
- 1 cup honey
- 2 tsp orange bitters
- ½ cup brandy, rum, or vodka (to taste, optional)
How-to
To Serve 2-4
- Combine spices except for cinnamon sticks in an infuser ball (or wrap them in cheesecloth or a clean piece of an old T-shirt)
- In a preheated non-reactive saucepan over high heat, toast spices in the spice ball (or cheesecloth) until fragrant, 30 seconds to 1 minute
- Add wine and honey and stir to combine
- Bring to barely a simmer, then reduce heat to low. Add remaining ingredients and steep 30 minutes. The wine should be steaming, but never bubbling
- Remove spice ball, add liquor (if desired) and ladle into individual cups or transfer to a warmed teapot to serve
- Garnish with cinnamon sticks and drink hot
To Serve 14-16
- About 1 hour before a party, toast spices in a dry skillet over medium-high heat until fragrant, then transfer to a large infuser ball (or wrap them in cheesecloth or a clean piece of an old T-shirt)
- Combine spices, wine, and honey in a large slow cooker set on low. Add remaining ingredients and simmer. The wine should be steaming but never bubbling
- Remove spice ball after 1 hour, add liquor (if desired)
- Surround the crock with heat-safe punch cups, cinnamon sticks for garnish, and a serving ladle for guests to serve themselves