MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
Ok, I know some people think that mulled wine is ruined and hot alcohol is an abomination. This thread really isn't for you
Over Christmas there is nearly always mulled wine and it is nearly always a disappointment. Rather than just saying no I thought I would call on the wisdom of the mighty STW to see if there are good recipes out there. What can we do to avoid it being just another cinnamon stick and an orange in a saucepan of red. Is ginger a bad idea? Cardamom too risky? Honey too overpowering?
(rest assured I have a selection of 'proper' alcohol as well which will also need to be tasted in advance 🙂 )
My best tip when making mulled wine is rather than farting about with all the faff of making syrup with citrus zest, just wang in marmalade to taste.
Beyond the cinnamon and cloves, you could add muscovado sugar for more depth and a pinch of black pepper to give it more body and a tangy kick.
Try
150g sugar
6 cloves
Cinnamon stick
2 star anise
3 bay leaves
1 Vanilla pod
Shave the peel off 2 Clementines, a lemon and a lime.
Heat with a little wine then boil for about 5 minutes then add the juice of the Clementines and 2 bottles of wine.
Cider this year.
3 bottles of cider, a blood orange sliced, 3 cinnamon stick, 2 or 3 pieces of mace, about a dozen cloves and a lump of root ginger sliced. Stick in the slow cooker on low for about 2 hours, pour into a glass through a sieve add a touch of spiced rum.
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Heat with a little wine then boil for about 5 minutes then add the juice of the Clementines and 2 bottles of wine.
BOIL! Might as well use grape juice if you’re going to boil it.
I forgot the nutmeg. Grate some in!
Ah, now we know what was in Dracs glass. Thought it was cinamon tea. Like the idea of a lump of ginger in though
that looks like the Jamie recipe which he boils before adding the wine.BOIL..
Jive - pepper sounds interesting. Might give that a shot
Oh wait!
He said a little wine not all the wine.
Phew!
Just remembered another hint for the finest ghetto mulled wine...
Some recipes include infusing a rooibos tea bag, but for that experiMENTAL edge, you can add hippy tea bags of your choice, which given the wondrous world of infusions available these days opens up a whole new world of flavour and gunk you can put in your body.
This gives you the opportunity to bring about new levels of tongue stimulation and precisely tune the characteristics of your hangover to work in harmony with your chi.
Teabags have no place in mulled drinks its about using good fresh ingredients.
Not such a mental idea, I like it. Might have a nose around the back of our cupboards