Mulled wine: the best recipes and cooking rules

Even those who do not really know what mulled wine is, the drink is associated with something cozy and New Year's. And this is not casual, because it is customary to cook it in winter, in celebration of the New Year. It is very comfortable to spend the evening with him, wrapped in a warm blanket, sitting in front of the fireplace, under the shoulder of a loved one. Autumn has come, winter is just around the corner, and then the holidays are just a stone's throw away. Therefore, we suggest you get to know mulled wine better, and now think over and choose the recipe for the most suitable drink for the table.

Mulled wine is

Mulled wine is a traditional drink of several European countries at once, such as Austria, Czech Republic, Germany and Switzerland. However, despite this, mulled wine is popular all over the world. In translation, " Glühwein"Means blazing / hot wine. Traditionally it is prepared on the basis of red wine, which is heated to 80 ° C. Sugar and various spices, such as cinnamon, are added to it.

For the first time, the drink was prepared in ancient Rome. True, then the wine was simply mixed with various components, without using heat treatment. Mulled wine was subjected to such a procedure only in the Middle Ages, in the territory of Central and Northern Europe.

During this time, many changes and additions have been made to the preparation and recipe of the drink. Therefore, when trying to find its recipe, you can stumble upon dozens of different variations. We will consider the most interesting and popular in our article a little later.

The benefits of mulled wine

In addition to the alluring aroma and mysterious taste, mulled wine is ranked among a number of useful and even medicinal drinks. It is applicable for colds and infectious diseases, remarkably heals runny nose and cough, helps to cope with pneumonia and bronchi. It can be used as first aid for hypothermia.

In addition, mulled wine is a tasty, albeit unusual, medicine for insomnia, with mental exhaustion and even depression... Has a beneficial effect on work gastrointestinal tract, kills disease-causing bacteria that are in the intestines.

But in fairness, it should be said that its benefits will only be when the ingredients are selected correctly. Only high-quality wine of a bona fide manufacturer should be taken as a basis. Cinnamon, cardamom, cloves, and ginger can be used as fillers and spices. With their participation, the benefits of mulled wine will only increase.

Contraindications and harm

But not the whole picture is colorful, even such a wonderful drink has contraindications and there are potential harm that can be caused to a person. To begin with, do not forget about the presence of alcohol in the drink. The latter is very useful in moderation, it makes the gastrointestinal tract work and stimulates other processes, including the brain. However, excessive consumption of mulled wine has the exact opposite effect.

Alcohol is contraindicated for pregnant and lactating women. People who are taking medications, those who have problems in the functioning of the central nervous system, kidneys, liver.

Give up mulled wine if the next day, or this day, you need high concentration or need to drive.

Monitor your health, control the amount of alcohol you drink, and then everything will only benefit!

How to cook mulled wine correctly

For such a long period of existence of the drink, many rules and secrets have developed that will help to prepare it with a unique and unforgettable taste. So, let's look at the main secrets and recipes for the correct preparation of mulled wine.

Think about how you will prepare the drink. If the company of guests is small, then you can use an enameled cezve. For a large number of people, you will have to prepare a larger vessel. But mulled wine is drunk exclusively in glass glasses with a handle. If there is no choice, and there are only ceramic ones, then make sure that their volume is no more than 100 ml. You can serve the drink only with spoons. No tubes are served to it, since the drink is consumed only hot. A spoon is needed in order to catch the fruit.

Another secret lies in how to lay the spices. Put aside what you plan to season the drink with in advance. Refuel according to the following principle: the larger the additive, the earlier you throw it into the saucepan. Pounded cinnamon should be put at the very end of cooking, but it makes no sense to fill it with a cold drink. But if you want to give mulled wine an unusual and pleasant aroma, then it is better to take cinnamon sticks, break them up and toss them in early so that the drink properly absorbs all the aroma.

Cloves, on the other hand, do not tolerate long cooking, so you need to add it to mulled wine after the pan is removed from the stove. Beforehand, you can break it a little or rub it with your fingers.

For nutmeg, processing is simply necessary, otherwise nothing can be done with it. There are two choices: either grate it initially, or put it in a saucepan in the middle of cooking.

Add sugar at the very beginning. Do not cook apple and citrus slices. They need to be thrown along with the cinnamon, immediately after cooking, cover the dishes with a lid and let it brew in this form for several minutes. Then the drink will acquire a pronounced sour taste, but will not be cloying. If instead of them dried fruits were chosen, then they need to be placed with the wine at the very beginning.

Mulled wine has another variety called "Scandinavian gleg". This drink is distinguished by its strength. Alcohol with a high alcohol content is added to it, nuts (usually almonds) and dried fruits are present. The latter are placed at the very end, when there is no need to cook anything, but additional drinks are poured at the very beginning.

No rules

And now a little about how you can deviate from the usual rules. For example, you can prepare a drink in the microwave, which will allow you to regulate its temperature and prevent it from boiling.

If the drink is being prepared for a large company, and it is planned to drink it outdoors, in frosty weather, then it is better to pour it into a thermos in advance. Then mulled wine can be taken for a walk without any problems, where you can stick snowmen and throw snowballs.

Interesting and unusual is the specific cold type of drink, which can be classified as a dessert. They don't drink it, they eat it. To prepare it, you must first prepare the drink in a natural way, and then throw the prepared gelatin into it. Stir well, strain thoroughly so that fruits and additives remain "overboard", and refrigerate. You get something like wine jelly, which is served on the table in a beautifully decorated plate, served with various fruits and berries.

Now that everything is known about the drink itself and the secrets of its preparation, you can proceed to the process itself - preparation. We bring to your attention delicious versions of mulled wine, including non-alcoholic ones.

Non-alcoholic mulled wine

Non-alcoholic mulled wine is a versatile drink that will be appropriate not only for adults, but also for children. However, it is worth noting its invaluable health benefits. It is enough just to look at the composition, as everything immediately becomes clear. So, to prepare a soft drink you will need:

• about four glasses of grape or apple juice;
• half a glass of water;
• a couple of tablespoons of orange zest and the same amount of lemon zest;
• a couple of large spoons of raisins;
• a pair of cinnamon sticks;
• three carnation buds;
• four allspice peas;
• nutmeg - on the tip of a knife;
• a pinch of ginger and cardamom;
• sliced ​​half of an apple;
• sugar to taste (may not be required, so taste before adding).

The list of ingredients is long, and the preparation is very simple.

1. Pour the prepared juice and water into a saucepan, the volume of which is two liters. Simmer on the slowest heat.
2. Toss in the prepared zest, spices, apple wedges, raisins, sugar and spices. Mix everything very well and cook.
3. Wait for the moment when the drink warms up well, but does not have time to boil. This can be traced by the formation of small bubbles at the bottom. After that, immediately turn off the stove and remove the saucepan from it.
4. Cover the drink and let it brew for about twenty minutes so that all the aroma of spices is transferred to the broth.
5. Before serving mulled wine, it is advisable to strain it.

15 best mulled wine recipes

Other recipes for making mulled wine.

Recipe number 1 Orange mulled wine

• 0.75 l of dry red wine;
• half a liter of orange juice (it is great if it is natural, freshly squeezed);
• a couple of cinnamon sticks;
• 120 g brown sugar;
• one orange.

1. Cut the peel from the orange and chop it into small pieces. At the same time, cut the pulp of the fruit into slices.
2. Combine citrus juice and wine in a large saucepan. Add sugar and put on low heat. Break the cinnamon into small pieces and add to the drink as well. Add the zest and the sliced ​​orange.
3. Stirring regularly, wait until the drink warms up well and the sugar is completely dissolved. After that, you need to wait another 10 minutes. Make sure that nothing boils. Done!

Recipe number 2 Christmas

• 0.75 ml of red wine and water;
• a couple of orange and apples;
• 200 g of natural honey;
• add cinnamon, cloves, anise, nutmeg and cardamom according to personal preference;
• a tablespoon of dry hibiscus tea and the same amount of black tea.

1. Pour water into a saucepan and bring it to a boil.
2. After that, reduce the heat to the lowest, wait until the water “calms down” and add all the specified spices, as you like, and add hibiscus and black tea.
3. Pour in prepared wine, honey and diced fruits.
4. Let all ingredients steep, then remove from heat.

It is customary to serve Christmas mulled wine with gingerbread, which can also be prepared by hand.

Recipe number 3 Coffee and cognac

• 0.75 l of red wine;
• one and a half glasses of Espresso coffee;
• a third of a glass of brandy;
• about 150 g of sugar.

1. Strain the coffee deliberately so that there is no thick. After that, mix it with wine, sugar and put on the slowest heat.
2. Stir constantly until the sugar is completely dissolved.
3. As soon as small bubbles appear at the bottom, remove the drink from the heat. Let stand for a while under the closed lid.

Recipe number 4 White wine with oranges

• 0.75 l of white wine;
• half a glass of sugar;
• half a glass of water;
• cinnamon stick;
• three pieces of carnation;
• one orange.

1. In a small saucepan, combine water with spices and sugar, toss in orange slices and put everything on low heat.
2. Stir constantly, wait until everything warms up well and even boils slightly. Then remove from the stove and strain.
3. Mix the wine with the resulting broth and put on low heat to simmer, but do not bring to a boil. As soon as small bubbles become visible at the bottom, the drink is ready.

Recipe number 5 With cranberries

• 0.75 l of red wine;
• a liter of apple juice (with pulp);
• two thirds of a glass of sugar;
• cinnamon stick;
• a couple of anise;
• four large spoons of Cointreau;
• 100 g fresh cranberries;
• three green apples;
• one lemon.

1. In a saucepan, immediately combine wine, apple juice, sugar and cinnamon, broken into three pieces, anise, Cointreau liqueur, apple and lemon wedges, cranberries (if it is not possible to put fresh, use thawed).
2. Stir and place on low heat. Do not bring it to a boil, it is necessary that the drink warms up well.
3. The drink is ready!

Recipe number 6 With raisins

• 0.75 l of white wine;
• a glass of white rum;
• half a lemon;
• cinnamon stick;
• seven tablespoons of light raisins and sugar;
• 10 pieces of cloves.

1. Pour the raisins with rum for half an hour.
2. Remove the zest from the lemon, and cut the citrus into wedges. Break the cinnamon.
3. Place zest, cinnamon, sugar and wine in a saucepan. Place on medium heat. While stirring constantly, bring the mixture to an almost boil, but do not boil.
4. Remove from heat and let stand for 10 minutes. Then strain and pour into glasses.

Recipe number 7 in Bulgarian

• 0.75 ml of red wine;
• a glass of sugar;
• 200 g fresh apples;
• 30 peas of allspice;
• a couple of cinnamon sticks;
• one lemon;
• 10 pieces of cloves.

1. Combine wine, apple wedges, herbs and spices and sugar. Stir and put on fire. Do not bring it to a boil, just heat it well.
2. Remove from heat, let it brew for a quarter of an hour. The drink is ready. Strain before use.

Recipe number 8 Honey

• eight tablespoons of natural honey;
• 700 ml of red wine;
• one lemon;
• a pinch of ground cinnamon.

1. Slice the lemon into slices.
2. Pour the citrus with wine and put on medium heat.
3. Once the drink has warmed up well, add honey and cinnamon to it. Stir well, remove from heat and let it brew for about 10 minutes. Done.

Recipe number 9 Scandinavian

• port wine - 0.75 ml;
• 750 ml - Sherry;
• 750 ml - Madera;
• 350 ml - dry red wine;
• 15 pieces of cardamom and cloves;
• cinnamon stick;
• 230 g lump sugar;
• half a glass of brandy;
• a glass of almonds and dark raisins;
• three lemons.

1. In a large saucepan, combine all ingredients except brandy, sugar, nuts, and raisins. Stir and heat slightly.
2. As soon as the composition becomes hot, put sugar in a colander (metal!), And place it over an empty saucepan. Heat the brandy slightly and pour over the sugar. Set fire to the latter and while it burns on top, pour the wine mixture. It is necessary for all the sugar to dissolve.
3. Cut the lemons into wedges and place in a saucepan.
4. Pour the drink into glasses and garnish with raisins and almonds.

Recipe number 10 with pepper

• a couple of tablespoons of honey;
• salt to taste preferences;
• six peas of allspice;
• 5 cloves;
• a pinch of cinnamon;
• one orange;
• 700 ml dry red wine.

1. Cut the oranges together with the peel into rounds.
2. Heat the wine in a saucepan, add all the other ingredients to it, including the orange. Let stand for 15 minutes, strain - the drink is ready!

Recipe number 11 With kumvat

• eight pieces of anise;
• 9.5 cups cranberry juice
• a glass of orange juice;
• six cinnamon sticks;
• 6 allspice peas;
• 80 g of ginger root;
• half a glass of water;
• four tablespoons of sugar;
• 370 ml port wine;
• 8 pieces of kumvat.

1. Combine cranberry and orange juice in a saucepan. It is advisable if both are prepared independently. Add pepper, water, sugar, anise, cinnamon, broken, ginger to them.
2. Bring the mixture to a boil. Then cool the broth a little and pour in the port. Heat slightly, but do not boil. Cover and let it brew.

Recipe number 12 Mocha

• 300 ml of black coffee (natural boiled);
• 750 ml of dry red wine;
• 150 g sugar;
• 100 g of brandy.

1. Heat the coffee to 80 ° C. Pour cognac, red dry wine to it and add sugar. Heat a little - it's done!

Recipe number 13 Trifl

An unusual recipe for mulled wine that looks very appetizing.

• one lemon;
• one orange;
• a tablespoon of grated ginger;
• cinnamon stick;
• 100 ml of vanilla vodka;
• 6 pieces of cardamom;
• a couple of carnations;
• 0.75 ml dry red wine;
• 150 g sugar;
• 25 g of gelatin in plates;
• four tablespoons of raspberries, blueberries and strawberries;
• half a liter of the fattest cream;
• 400 g custard;
• a teaspoon of vanilla extract;
• almond flakes - to taste;
• a glass of red port.

1. Remove the zest from the lemon and orange and grate it on a fine grater.
2. Combine the finished zest in a saucepan with cinnamon, cloves, vanilla vodka, cardamom, port wine, sugar, wine and ginger.
3. Put the mixture on fire, but do not simmer.
4. Strain the broth and add the gelatin to it, stirring occasionally, until the latter is completely dissolved.
5. In bowls (12 pieces), spread the berries in portions and in a third, fill with mulled wine. Refrigerate overnight.
6. Whisk the cream in a large bowl until a thick foam forms.
7. Mix half of the resulting mass with custard and season with vanilla extract. Spread over the bowls, where the ready-made jelly is.
8. Top each serving garnish with the rest of the whipped cream and sprinkle with the almond flakes.

Recipe number 14 Egg

• a liter of dry red wine;
• glass of water;
• a couple of egg yolks;
• four tablespoons of sugar;
• five pieces of carnation.

1. Combine the wine with cloves and heat.
2. Mash the yolks with sugar until white. Put on low heat and pour wine into the eggs in a thin stream.
3. Beat the resulting mixture with a mixer until foam is obtained - you're done.

Recipe number 15 with rosemary

• eight peas of allspice;
• 750 ml of dry red wine;
• four tablespoons of sugar;
• a couple of oranges;
• fresh rosemary - 2 things;
• a pair of lemons.

1. Remove the zest from the lemon and orange.
2. Squeeze the juice out of the orange.
3. Combine sugar with wine, rosemary, pepper and zest. Put on the slowest heat and wait for bubbles to appear at the bottom. At the same time, stir the composition regularly.
4. Remove from heat. Pour in orange juice, stir and strain.