Warm spiced mulled wine

Posted by Michelle Wright on

 The key to mulled wine is to heat it gently and do not boil. Also delicious chilled and topped up with soda water and ice!

Gently toast the spices in a pan to release the aromas, cool slightly then pour over a bottle of alcohol-free red wine.

Heat gently over the stove (or in a slow cooker) to infuse the spices. Add slices of orange (and some ginger for a bit of zing) and honey to taste

6 cardamon pods

6 cloves

10 peppercorns

2-3 star anise

1 cinnamon quill

750ml bottle AF red wine

slices of orange and ginger (optional)

honey to taste


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