Last winter I was introduced to the seasonal joy that is a toasty mulled wine on a cold winter night (or day). If someone fermented Christmas, a mulled wine is what it would taste like.
After sampling many mulled wines at wineries around the area, we asked around for the quintessential recipe for mulling spices, and there really didn’t seem to be a consensus – we heard a lot of allspice, cinnamon, brown sugar, nutmeg, and orange peel. Or you could go my route and either buy a container of mulling spices from a local winery or wine shop, or ask for mulling spices from Santa (KK and I now have a lifetime supply).
To mull wine, simply warm a red/rose table wine (or a muscadine for a sweeter option) in a crockpot or stovetop on LOW and mix in mulling spices and a cinnamon stick for about 15 minutes. Be sure to keep stovetop/crockpot on very low heat and pay close attention to it in order to not evaporate the alcohol or burn to the bottom of your pot (when you only have a little bit left, just drink it, don’t let it continue warming – it will burn your pot). Pour and savor!
[…] Mulling it Over (cabsavvy.wordpress.com) […]