How to cook mulled wine at home

Mulled wine is considered to be a work of art. The warming alcoholic drink has a pleasant aroma due to the incoming herbs and spices, while it is quite easy to use. Wine drug came to us from ancient Rome, a little later the recipe spread all over the world and firmly entrenched in many countries. Today, there are many options for making mulled wine at home. The variety of tastes is impressive, even the most sophisticated connoisseur will not be able to resist.

Homemade mulled wine: classics of the genre

There is a basic technology for making home-made mulled wine, consider the steps step by step and highlight important aspects.

1. As a rule, mulled wine is made from red wine of average price policy.The type of drink can be semi-dry, semi-sweet, dry or table, it all depends on personal preferences.
2. The most common representatives of wines for mulled wine are Cahors, Merlot, Kindzmaraulli, Cabernet, Khvanchkara. In no case do not use strong compounds, because during the cooking alcohol will be emitted, which will spoil the smell of mulled wine, its taste and general impressions from the use of the drink.
3. If you prefer white wine, both dry and semi-sweet, be sure to add 3.5-4 tablespoons of granulated sugar to a hot drink to reduce acidity.

Cooking technology
The following ingredients are designed for 4 medium portions. Optionally, you can experiment with flavors and spices, add your favorite fruits.

• red wine - 775 ml.
• purified drinking water - 120 ml.
• granulated sugar - 35 gr.
• nutmeg grated - 1-2 pinches
• dried clove - 6 buds
• dried ground ginger - 5 gr.
• ground cinnamon - 3 gr.

1. Pour nutmeg, ginger, cinnamon and cloves into an enamel pan, pour over the spices with filtered water. Put the container on a low fire, bring to a boil, reduce the power to a minimum, quench the drink for another 5 minutes.
2. After the expiration date, turn off the hotplate, cover the pan with the lid, leave the mulled wine to stand for about 10-15 minutes.
3. Make a filter: fold the gauze in several layers, place a rectangular piece of cotton wool between the rows. Pass through the received adaptation your syrup, again move it to a pan.
4. Pour in red wine, add sugar, put it on the stove. Set a small fire, heat the drink to a temperature of 65-75 degrees, do not allow boiling. When the first bubbles appear, remove the mulled wine from the stove.
5. Cover the container with a lid, place a thick towel on top, wait 20 minutes. After this period, pour the drink into ceramic or glass cups, enjoy a pleasant aftertaste.
6. You can also make non-alcoholic mulled wine, in this case, it is enough to replace the wine with grape juice. The drink is prepared according to the above technology, the time of exposure and cooking remains unchanged.

Plum mulled wine (non-alcoholic)

• fresh plum - 20-25 pcs.
• ground cinnamon - 4 gr. (0.5 tsp)
• sugar beet - 45 gr.
• purified water - 200 ml.

1. Pick the plums, wash them with a sponge, remove the bones and twigs. Place the fruits in a thick-bottomed pot, cover them with filtered water and place them on the stove.
2. Pour the sugar (adjust the amount based on personal preferences and the type of plums). Set the medium heat, bring the mass to a boil, wait 5 minutes, then lower the power.
3. Tomit mass on medium heat for 3 minutes, then slowly pour ground cinnamon. Remove the composition from the stove, cover with a lid and a towel, let stand about a quarter of an hour, do not open the container.
4. If you wish, you can pour a glass of red wine and add sugar if you need to make an alcoholic drink. After all the manipulations and infusions, pour mulled wine into glasses, attach a piece of lime or orange to the edge for decoration.

Ginger mulled wine

• Muscat white wine - 220 ml.
• fresh ginger - 75 gr.
• Lavender tea or pure herb (dry) - 10 gr.
• lemon - ½ pcs.
• Mandarin - 1 pc.
• purified water - 125 ml.
• Vanillin - 12 gr.
• cilantro (can be replaced with cumin) - 1 pinch
• baikhovi petal tea - 15 gr.
• crushed cinnamon - 15 gr.
• ground black pepper - 2 pinches

1. Peel the tangerine, set the slices aside, dry the zest in the oven, place in the teapot. Add dried lavender, long leaf black tea, pour hot water over it, leave to infuse for 15 minutes.
2. At this time, cut into thin slices fresh ginger, cut 4 slices from lemon and mix them with ginger, send in a separate container. Pour in white wine, cover, leave for 10 minutes.
3. After the expiration of the infusion, add vanillin, cilantro or cumin, cinnamon to the wine and ginger. Pour the mass into an enameled pan, put it on the stove, bring to a boil, remove from the heat.
4. Mix both ingredients together (brewed herbs and wine infusion), add black ground pepper, squeeze the juice from the rest of the lemon, and chop the zest in a blender, add it and tangerine slices to the drink.
5. After mixing all the ingredients, let the mulled wine stand for about 15–20 minutes, then strain through a cotton gauze filter. Pour into high glasses, decorate the edge of the glass with a slice of mandarin.

Fruit Mulled Wine

• dry / semi-dry red wine - 725 ml.
• liquid honey or cane sugar - 90/100 gr.
• orange - 1 pc.
• lemon - 0.5 pcs.
• drinking water - 230 ml.
• red apple - 1 pc. medium size
• carnation - 4-5 buds
• black pepper (peas) - 5 pcs.
• ground nutmeg nut - 10 gr.
• cardamom - 5 gr.
• ground cinnamon - 2-3 pinches

1. Wash the apple, lemon and orange, cut the fruit into rings or moon slices.
2. Pour filtered water into a container with a thick bottom, add cardamom, nutmeg, peppercorns, cloves and ground cinnamon. Bring the composition to a boil, reduce the heat when steam and bubbles appear.
3. Heat the drink to a temperature of 75-80 degrees, remove from the stove, but do not turn off the burner. Gently pour in a dry or semi-dry red cinema in a thin stream, simultaneously stir.
4. Add liquid honey or cane sugar, bring the drink to homogeneity (as far as possible). Put the pot back on the fire, put the sliced ​​fruit into it, stew for 10 minutes.
5. After the allotted time has elapsed, turn off the hotplate, close the mulled wine with a lid, place a towel on top, wait 20 minutes. Strain the composition (at the discretion), pour it into glasses, decorate it with an apple or orange slice.

Apple Mulled Wine

• ginger root - 10 gr.
• ground cinnamon - 5 gr.
• carnation - 5 buds
• lemon - 2 pcs.
• raisins (seedless) - 100 gr.
• honey - 50 gr.
• Almonds - 3 pcs.
• dry white wine - 600 ml.
• Peas - 2 pcs.
• natural apple juice - 300 ml.
• dried apples - 150 gr.

1. Rinse the apple dryers and raisins in hot water and place the ingredients on a paper or cotton towel to absorb excess moisture. Grate the lemon zest or chop in a blender, cut the fruit into slices.
2. Prepare a convenient container in which the mixture will not stick. Pour apple juice into it, add porridge from lemon peel and citrus fruit itself.
3. Pour raisins, dried apples, pea pepper, clove buds. Cut the ginger root into translucent slices, also send to the pan.
4. Put the tank on the stove, set the middle fire. As soon as the composition begins to boil, reduce power, cook for 10–15 minutes. After this period, add honey, wait for it to dissolve.
5. Remove the pan from the heat, pour in the wine, mix, leave for a quarter of an hour. Cool, proceed to filtration in a convenient way (gauze and cotton, colander, sieve, etc.).
6. Before eating mulled wine, place some peas of raisins, almonds and a pinch of cinnamon in the bottom of a glass or glass.Serve hot and enjoy the aroma and exquisite taste.

Mulled wine from hibiscus

• Karkade tea - 60 gr. (1 handful)
• purified drinking water - 550 ml.
• ginger root - 0.5 cm.
• Carnation - 4 buds
• ground cinnamon - 5-7 gr.
• cardamom - 3 pcs.
• ground nutmeg - 1 pinch
• honey - 45 gr. (taste)

1. Boil 250 ml. filtered water in an enamel saucepan, turn off the stove. Add cardamom, nutmeg, cinnamon, cloves to the container, close the dishes and leave for 10 minutes.
2. Place the carcade in the kettle for brewing, pour the remaining 300 ml. boiling water, wait 20 minutes. Combine the two composition in one, put on a small fire.
3. Cut the ginger root into thin slices, add it at the moment when the drink boils. Boil another 10 minutes, then remove from the stove and cover with a lid.
4. Leave to infuse for about 40-60 minutes, then strain through a cotton-gauze filter and heat in a convenient way (stove, microwave). Pour into cups, sprinkle with cinnamon.

There are many variations of mulled wine, the recipes for which can be translated into reality on their own.It all depends on taste and personal preferences. If you want to make a non-alcoholic drink, do not add wine, replace it with plum or grape juice. Experiment with fruits and spices, look for a suitable option for yourself. Improve existing technologies, do not violate the cooking and infusion time.

Video: recipe classic mulled wine