Mulled wine cocktail
- Mary Cadogan
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Serves 4 - 6
Easy
Cook: 2 mins
10 mins plus chilling
A star rating of 4.8 out of 5.18 ratingsRate
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The perfect party drink, as it can be made well ahead, then brought out of the fridge as guests arrive – or serve it hot for a traditional winter warmer
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Ingredients
Nutrition
Units:
MetricUS
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100g/4oz light muscovado sugar
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1 star anise
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1 cinnamon stick
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4 cloves
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150ml water
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1 lemon
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2 clementines
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150ml Cointreau
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750ml/ 1¼pint bottle light red wine
such as Beaujolais
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Twist of orange zest
and a star anise, to serve
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Nutrition: per glass
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kcal236
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fat0g
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saturates0g
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carbs25g
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sugars25g
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fibre0g
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protein0g
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salt0.04g
low
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Method
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step 1
Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.
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step 2
Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.
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step 3
Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.
Recipe from Good Food magazine, December 2008
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A star rating of 4.8 out of 5.18 ratings
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