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
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.