Garnish each glass with a few raisins and almonds and serve. Once hot, strain and pour into mugs or heat-proof glasses.ģ. Pour into a large saucepan and heat slowly. Mix all the ingredients except the almonds and raisins in a large bowl or jug and leave to infuse for 2-4 hours.Ģ. Try serving this in shot glasses as it packs a punch.ġ piece of ginger (about 30g), cut in halfġ. 4 cups dry red wine (from two 750-ml bottles) cup kirsch or other cherry-flavored brandy. Serve hot, in mugs or heat-proof glasses. Bring gently back to the heat, making sure the sugar is dissolved completely. Add the sugar to the spiced water, followed by the wine and the orange. Strain through a fine sieve into a clean plan.ģ. Bring the water to the boil and reduce by half (this concentrates the flavour). Put the ginger and spices in a pan with 750ml water.Ģ. It is also less alcoholic.Ģ5g ginger, crushed with the flat blade of a knifeġ. It is sweeter than some mulled wines and uses a wider range of spices. This recipe is adapted from one in Cooling Drinks And Dainty Cups by William Terrington, published in 1869. Remove from the heat, stir in the liqueur, and strain into mugs or heat-proof glasses.ģ. Put all the ingredients except the liqueur into a saucepan and heat gently until the sugar has dissolved. This recipe uses far fewer steps than some, which is a boon if you have to make something festive and delicious for unexpected guests.Ħ0ml orange liqueur, such as Grand Marnier or Cointreauġ. While you’re mulling that over, here are a few recipes to get you started. Firstly, you will lose the alcohol, and secondly, boiling will change the flavours of the wine. Heat the wine slowly to extract the maximum aroma, and never, ever, ever allow it to boil.I tend to go easy on spices like cloves and star anise because they can become dominant very quickly, but a mulled wine has to have cinnamon and nutmeg.If you want to add cloves, stud them into the orange for easy removal. But it doesn’t have to be orange, you could use tangerine, mandarin or lemon (I wouldn’t recommend lime or grapefruit). Add 1 to 2 teaspoons of cognac to 4 individual warmed mugs or heatproof glasses before ladling in the mulled wine. Cover pan and let vin chaud stand for 5 to 10 minutes before serving. For the citrus, I like a touch of orange. Strain wine through a fine-mesh sieve or a cheesecloth-lined colander into a clean saucepan.White sugar dissolves most easily, but demerara will introduce a hint of molasses into your mulling.
I’m a big fan of Australian Shiraz – it’s reasonably priced and will behave itself with the spices. There are some wines out there sold specifically as ‘mulling wines’, but I really wouldn’t bother. So, what’s the secret to making the perfect version of this festive tipple? Here are my five top tips and three favourite recipes. We’re not talking about boring old tea or coffee however, but the good stuff: mulled wine. Now that winter is upon us, and the festive season fast approaching, it’s time to start thinking about hot drinks.
0 kommentar(er)
