I borrowed this picture from Stone Hill Winery website.
This post is more than a month overdue. I started writing it in December, but never got to publishing it. Since February is the coldest month of the winter, it can still warm you up on a long night.
I spent a lot of time searching for a good recipe for hot mulled wine to make it for the last Xmas party. It ended up being an experiment based on all recipes I looked at. It tasted just like the one I have had in cold European countries around Christmas time.
First, I prepared an extract 2 days in advance. I like a strong masala taste, but you can reduce the amount of spices per your taste.
|For the extract:|
1. Bring 1 liter of water to a boil and add sliced oranges, all of the spices, sugar, and squeeze lime juice into the mix. Boil it for ~5 minutes and then let it cool down in a covered pot.
2. Remove the orange slices, but leave the rest of the spices in for a couple of days. You can taste and see if any flavour is getting too strong and remove that spice later. I did that with ginger after one day. Keep it refrigerated.
3. After two days, drain the extract and keep back in the fridge. Your extract is ready.
|For hot mulled wine:|
Just before you are ready to serve, pour one bottle of red wine, ~1/4 of the extract and 100 ml of port/brandy/rum into a big sauce pan. When it's warm, taste it and if you'd like it sweeter, you can add more sugar at this point. Slowly warm it up to a simmer without ever bringing it to a boil. It's done! Serve it hot.
Even though it was more than +30C degrees outside that night, just having this hot mulled wine created an illusion of white Christmas for a moment. I call that a success! =)