Mulled to the max wine

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• White Jeans

  11 December 2007

  White Jeans rated and commented on this recipe

  

  Made this at the weekend and t'was excellent - I think the secret is gently simmering the alcohol and then turning it off. The wine kept a real kick and was deliciously spicy. Oh I wish it could be Christmas every day...

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• likethisfood

  10 January 2008

  likethisfood rated and commented on this recipe

  

  I made this for Christmas drinks; so simple to make and it went down a treat! much nicer than any mulled wine I have bought already made. DEFINTELY worth making. Very tasty :)

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• likethisfood

  10 January 2008

  likethisfood commented on this recipe

  I made this for Christmas drinks; so simple to make and it went down a treat! much nicer than any mulled wine I have bought already made. DEFINTELY worth making. Very tasty :)

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• Thomas1

  13 December 2009

  Thomas1 commented on this recipe

  I have always bought ready made bottles of mulled wine and would like to have a go at making my own.Not sure what red wine to use ? Can anybody recommend some. Thanks.

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• Jim

  09 December 2010

  Jim commented on this recipe

  Is there any way to state how much residual alcohol there is in a standard size glass of this wine?

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• Duffer

  14 December 2010

  Duffer rated and commented on this recipe

  

  Yummy...! We love this, I add a vannilla pod also to add for extra flavour. Also instead of using a sieve I put the mix into my caffetier, worked a treat! I have been using a Merlot.

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• Nat

  14 December 2010

  Nat rated and commented on this recipe

  

  Whilst sifting through my recipe scrap book this evening, I realised after a clearout the other day that I'd accidentally thrown out this recipe by mistake. I've just printed it off again. PHEW! It's been tried and tested by friends & family and been very successful for a number of Christmas Mulled wine 'do's I have had in the past few years. A real winner.

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• Lingdada

  16 December 2010

  Lingdada rated this recipe

  

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• Jean Clark

  18 December 2010

  Jean Clark rated this recipe

  

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• Faye Coward

  22 December 2010

  Faye Coward commented on this recipe

  I've only got ground allspice. would that be okay? if so, how much should i use?

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• vonnie

  04 January 2011

  vonnie commented on this recipe

  Could anyone tell me what red wine is best as I can't seem to find the right one. TO FAYE - I uses all spice one year and it didn't taste quite the same - we still drank it.

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• Shanghai Ste

  06 November 2011

  Shanghai Ste rated this recipe

  

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• SydneyFlava

  01 May 2012

  SydneyFlava commented on this recipe

  A great substitute for ground allspice though a slightly different but complimentary flavour is ground/grated nutmeg. To help the infusion process I often place the spices in a baking tray and place in the oven at 200c for about 10 min or so and break up into large chunks before adding to the alcohol mix which is simmering to further assist releasing the flavours of the spice. I also tend to use 2-3 cinammon sticks but this is preference, you can always start with less and add to taste. Last for those winters where ever you are in the world, is add one red chilli, take all of the seeds out and cuts into thin strips and add with the other spices. This gives it a nice warmth and providing you don't add too much is a lovely twist on something like a chilli hot-chocolate. Thanks for the recipe. Regards, Sydney Flava

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• Ever Witch Way

  29 November 2012

  Ever Witch Way commented on this recipe

  This is a lovely recipe, it is a real hit for an occasion or clebration . That is just what i used for.................. you must let it simmer it keeps it at it's best!!!! Good Luck*

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Ingredients

• 1 bottle of red wine
• 150ml Grand Marnier
• 100ml brandy
• 1 orange , peeled using a potato peeler
• 1 lemon , peeled using a potato peeler
• 4 tbsp clear honey
• 3cm piece of root ginger , chopped
• 1 tsp whole allspice
• 1 cinnamon stick
• ½ tsp whole cloves
• ½ tsp or a couple of blades of whole mace (if you can't find it in the spice section, leave it out)

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Ready in 10 minutes plus infusing time

Ingredients

• 1 bottle of red wine
• 150ml Grand Marnier
• 100ml brandy
• 1 orange , peeled using a potato peeler
• 1 lemon , peeled using a potato peeler
• 4 tbsp clear honey
• 3cm piece of root ginger , chopped
• 1 tsp whole allspice
• 1 cinnamon stick
• ½ tsp whole cloves
• ½ tsp or a couple of blades of whole mace (if you can't find it in the spice section, leave it out)

Per serving

231 kcalories, protein 0.2g, carbohydrate 14g, fat 0.2 g, saturated fat 0g, fibre 0g, salt 0.03 g

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