Mulled wine

Mulled wine

By
From
Boutique Baking
Makes
4 teacups
Photographer
Georgia Glynn Smith

Mulled wine is one of my favourite Christmas treats and reminds me of the wonderful hours I have spent at German Christmas markets near my home, standing knee-deep in snow. Mulled wine, or Gluhwein as I call it, tastes delicious with traditional Christmas cookies such as my mulled wine cookies or gingerbread. For a festive touch, I serve the mulled wine in unique vintage teacup wine glasses.

Ingredients

Quantity Ingredient
1 orange, plus extra slices for serving
500ml red wine
50ml green ginger wine
100ml water
35g caster sugar
1 teaspoon cloves, crushed
2 cinnamon sticks, crushed, plus extra for serving
1/2 teaspoon ground nutmeg
1 star anise, crushed, plus extra for serving

Equipment

Quantity Ingredient
potato peeler
saucepan
fine sieve or muslin
vintage teacup wine glasses or any other beautiful heatproof glasses or mugs

Method

  1. Peel the rind from the orange and cut it in half.
  2. Place the orange peel, orange halves and all the other ingredients in a saucepan. Gently warm for about 20 minutes. Do not allow it to boil.
  3. Take the pan off the heat, cover the top with cling film or a lid and leave to infuse for at least 30 minutes.
  4. Once infused, strain through a fine sieve to remove the peel and spices.
  5. Serve warm in vintage teacup wine glasses.
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