Mulled Wine

There are literally hundreds of variation of mulled wine originating from dozens of countries – most of them European. But whether you’re making glühwein, glögg or any other variation, the basic principles remain the same. Heat red wine just under the boiling point (to avoid alcohol evaporation) with spices, sweeteners, and citrus (juice or peel or both). With all the added flavors, it’s a great way to enjoy a wine you normally wouldn’t. After the jump, I’ve specified how I make my mulled wine.

What You Need:
1 bottle of red wine (if you use a sweeter variety, use less honey)
1 tbsp brown sugar
¼ cup of honey
2 star anise
4 cloves
1 tsp black peppercorns
2 cinnamon sticks
Juice of an orange,
Zest of half an orange (I like to use a microplane to really get all of the flavor. It requires straining after but worth it).

What to Do:
Add all the ingredients to a large pot and bring to a simmer with the pot covered. Lower the heat slightly and heat through for about 25 minutes. Strain and serve.

About the Author

Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.