Mulled wine: the best recipes and cooking rules

Even those who don’t really know what mulled wine is, associate the drink with something cozy and New Year’s. And this is not without reason, because it is customary to prepare it in winter, during the New Year celebration. It’s very comfortable to spend an evening with him, wrapped in a warm blanket, sitting in front of the fireplace, under the shoulder of your loved one. Autumn has arrived, winter is just around the corner, and the holidays are just around the corner. Therefore, we invite you to get to know mulled wine better, and now think through and choose the recipe for the most suitable drink for the table. 

Mulled wine is

Mulled wine is a traditional drink in several European countries, such as Austria, Czech Republic, Germany and Switzerland. However, despite this, mulled wine is popular all over the world. Translated, " Glühwein” means flaming/hot wine. Traditionally prepared using 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 this procedure only in the Middle Ages, in Central and Northern Europe.

During this time, many changes and additions were 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 look at the most interesting and popular ones 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 healthy and even medicinal drinks. It is applicable when colds and infectious diseases, remarkably cures runny nose and cough, helps cope with inflammation of the lungs and bronchi. It can be used as first aid for hypothermia.

In addition, mulled wine is a tasty, although not quite ordinary, cure for insomnia, with mental exhaustion and even depression. Has a beneficial effect on work gastrointestinal tract, kills pathogenic bacteria that are in the intestines.

But in fairness, it should be said that it will only be beneficial when the ingredients are selected correctly. You should use only high-quality wine from a reputable producer 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 is potential harm that can be caused to a person. Let's start with the fact that we should 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 take medications, those who have problems with the central nervous system, kidneys, and liver.

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

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

How to brew mulled wine correctly

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

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

Another secret lies in how to add spices. Place aside in advance what you plan to flavor the drink with. Season according to the following principle: the larger the additive, the sooner you throw it into the saucepan. Pounded cinnamon should be placed at the very end of cooking, but there is no point in seasoning it with a cold drink. But if you want to give your mulled wine an unusual and pleasant aroma, then it is better to take cinnamon sticks, break them and add them early so that the drink absorbs all the aroma properly.

Cloves, on the contrary, do not tolerate long-term cooking, so you need to add them to mulled wine after the pan has been removed from the stove. You can first 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 throw it into the saucepan in the middle of cooking.

Add sugar at the very beginning. There is no need to boil apple and citrus slices. They need to be tossed in with cinnamon immediately after cooking, cover the dish with a lid and let it sit like this for a few minutes. Then the drink will acquire a pronounced sour taste, but will not be cloying. If dried fruits were chosen instead, 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 added 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 move away 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 you plan to drink it outdoors, in frosty weather, then it is better to pour it into a thermos in advance. Then you can easily take mulled wine for a walk, where you can make 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, but eat it. To prepare it, you first need to prepare the drink naturally, and then add pre-prepared gelatin into it. Mix well, strain thoroughly so that the fruit and additives remain “overboard,” and refrigerate. The result is something like wine jelly, which is served to 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 move on to the process itself - preparation. We bring to your attention delicious options for mulled wine, including non-alcoholic.

Non-alcoholic mulled wine

Non-alcoholic mulled wine is a universal drink that will be appropriate not only on an adult table, but also on a children’s table. It is worth noting its invaluable health benefits. It’s enough just to look at the composition, and everything immediately becomes clear. So, to prepare a non-alcoholic 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 buds of cloves;
• four allspice peas;
• nutmeg - on the tip of a knife;
• a pinch of ginger and cardamom;
• half an apple cut into slices;
• sugar to taste (may not be needed, so taste the drink before adding it).

The list of ingredients is long, but everything is extremely simple to prepare.

1. Pour the prepared juice and water into a two-liter saucepan. Set to simmer on the slowest heat.
2. Add the prepared zest, spices, apple slices, raisins, sugar and spices. Mix everything very well and cook.
3. Wait until the drink warms up well, but does not have time to boil. This can be monitored by the formation of small bubbles at the bottom. After this, immediately turn off the stove and remove the saucepan from it.
4. Cover the drink with a lid and let it brew for about twenty minutes so that all the aroma of the 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 No. 1 Orange mulled wine

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

1. Cut the peel off the orange and chop it into small pieces. Cut the fruit pulp into slices.
2. In a large saucepan, combine citrus juice and wine. Add sugar and place over low heat. Break the cinnamon into small pieces and also add to the drink. Add the zest and sliced ​​orange.
3. Stirring regularly, wait until the drink is well heated and the sugar is completely dissolved. After this, you need to wait another 10 minutes. Make sure that nothing boils. Ready!

Recipe No. 2 Christmas

• 0.75 ml each of red wine and water;
• a couple of oranges and apples;
• 200 g 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 this, reduce the heat to the lowest setting, wait until the water “calms down” and add all the specified spices as you like, and add hibiscus and black tea.
3. Pour in the prepared wine, honey and diced fruit.
4. Allow all ingredients to brew, then remove from heat.

Christmas mulled wine is usually served with gingerbread, which you can also make yourself.

Recipe No. 3 Coffee and cognac

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

1. Be sure to strain the coffee so that there is no grounds. After this, mix it with wine, sugar and place on the lowest heat.
2. Stirring constantly until the sugar has completely dissolved.
3. As soon as small bubbles appear at the bottom, remove the drink from the heat. Let stand for a while with the lid closed.

Recipe No. 4 White wine with oranges

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

1. In a small saucepan, mix water with spices and sugar, add orange slices and place everything over low heat.
2. Stir constantly, wait until everything is thoroughly heated and even boils slightly. After this, remove from the stove and strain.
3. Mix the wine with the resulting broth and simmer on low heat, but do not bring to a boil. As soon as small bubbles become visible at the bottom, the drink is ready.

Recipe No. 5 With cranberries

• 0.75 l red wine;
• 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 slices, cranberries (if you can’t put fresh ones, use defrosted ones).
2. Stir and place on low heat. Do not bring to a boil, you need the drink to warm up well.
3. The drink is ready!

Recipe No. 6 With raisins

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

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

Recipe No. 7 Bulgarian

• 0.75 ml 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 slices, herbs and spices and sugar. Stir and put on fire. Do not bring to a boil, just heat thoroughly.
2. Remove from heat and let sit for a quarter of an hour. The drink is ready. You can strain it before use.

Recipe No. 8 Honey

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

1. Cut the lemon into slices.
2. Pour wine over citrus and place over medium heat.
3. Once the drink is well warmed up, add honey and cinnamon. Stir well, remove from heat and let sit for 10 minutes. Done.

Recipe No. 9 Scandinavian style

• port wine - 0.75 ml;
• 750 ml - Sherry;
• 750 ml - Madera;
• 350 ml - dry red wine;
• 15 pieces each 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 mixture becomes hot, place the sugar in a colander (metal!) and place it over an empty pan. Lightly heat the brandy and pour it over the sugar. Set the last one on fire and while it is burning, pour the wine mixture on top. The sugar needs to be completely dissolved.
3. Cut the lemons into slices and throw them into the pan.
4. Pour the drink into glasses and garnish with raisins and almonds.

Recipe No. 10 With pepper

• a couple of tablespoons of honey;
• salt according 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 round pieces.
2. Heat the wine in a saucepan, add all the other ingredients, including the orange. Let stand for 15 minutes, strain - the drink is ready!

Recipe No. 11 With kumwat

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

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

Recipe No. 12 Mocha

• 300 ml black coffee (naturally brewed);
• 750 ml dry red wine;
• 150 g sugar;
• 100 g cognac.

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

Recipe No. 13 Trifle

An unusual mulled wine recipe that looks very appetizing.

• one lemon;
• one orange;
• a tablespoon of grated ginger;
• cinnamon stick;
• 100 ml vanilla vodka;
• 6 pieces of cardamom;
• a couple of cloves;
• 0.75 ml dry red wine;
• 150 g sugar;
• 25 g gelatin in plates;
• four tablespoons each of raspberries, blueberries and strawberries;
• half a liter of the thickest cream;
• 400 g custard;
• a teaspoon of vanilla extract;
• almond flakes - to taste;
• 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, sugar, wine and ginger.
3. Put the mixture on the fire, but do not let it boil.
4. Strain the broth and add gelatin to it, stirring until the latter is completely dissolved.
5. Place berries in bowls (12 pieces) and fill one third with mulled wine. Refrigerate overnight.
6. In a large bowl, whip the cream until thick foam forms.
7. Mix half of the resulting mass with the custard and season with vanilla extract. Place in bowls containing ready-made jelly.
8. Top each serving with the remaining whipped cream and sprinkle with flaked almonds.

Recipe No. 14 Egg

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

1. Combine the wine with cloves and heat.
2. Grind the yolks with sugar until white. Place over low heat and pour wine into the eggs in a thin stream.
3. Beat the resulting mixture with a mixer until foamy - ready.

Recipe No. 15 With rosemary

• eight peas of allspice;
• 750 ml dry red wine;
• four tablespoons of sugar;
• a couple of oranges;
• fresh rosemary - 2 pieces;
• a couple 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. Place on the lowest heat  and wait until bubbles appear at the bottom. At the same time, stir the composition regularly.
4. Remove from heat. Pour in orange juice, stir and strain.