I’m fairly emphatic about mulled beverages. So much so that I DIYed over 125 tiny jars of mulling spices as the gift for our wedding guests. September and October kick off the “mulling season” with apple cider, followed by wine in November and December. And January and February. So what I’m saying is there’s a solid six months of the year that call for mulled drinks.
Mulled wine is BASICALLY medicinal. It’s pretty much a given that red wine is good for you, and there’s actually some pretty cool health benefits in the mulling spices, such as cinnamon, cloves, and star anise. Add in a little dash of Vitamin C from the orange juice, and you might as well be consuming a green juice. See how I did that?
This recipe includes orange juice, a little sugar, and brandy on top of the wine and mulling spices. Combine everything in a pot and bring to a gentle simmer – NOT a boil – and let it cook together for 15-20 minutes. Strain out the spices and serve in mugs. Garnish with fresh orange slices or a cinnamon stick for extra flavor and aroma.
Mulled Wine (Glühwein)
- 1 bottle of red wine
- 1 cup of orange juice
- 1/2 cup of brandy
- 1/2 cup of water
- 1/4 cup granulated sugar
- 2 TBS mulling spices
In a pot combine all ingredients and heat over medium until the wine comes to a gentle simmer.
Allow it to simmer for 15-20 minutes, then strain out the mulling spices and serve.