Mulled Wine

Beruthiel

Lets have your recipe folks.

I am going to attempt this for the first time over Christmas.
Having done extensive research on the web, I have come up with what I consider to be the ultimate receipe.

red wine
cinnamon sticks
cloves
nutmeg
dash of brandy
couple of oranges and lemons sliced and dropped in.
tiny bit of sugar
a bit of black pepper.
tea (what type of tea should I be using here?)

Anyone got anything else to add to that?

Sangre

I'm going to mull over that recipie and get back to you.

The Hill Billy

I've been doing it for a few years now after getting hooked on Gluhwein in Germany. My recipe goes something like this:

• 2 bottles of merlot (or similar)
• 2 cinnamon sticks
• 10 cloves
• a few scrapes of nutmeg
• large measure of brandy
• dash of rum
• juice of two or three oranges (after I've juiced the oranges I normally stud the peel with the cloves & chuck the lot in - saves you getting cloves in your mug/glass)
• 1 tbsp of sugar (start with this & add more bit by bit - you can add but you can't take away)
• 2 star anise

Beruthiel

I notice you don't water it down at all Hill Billy

Blub2k4

Does anyone actually mull it properly using a redhot poker?

I think it has to make a difference to the flavour cos of the caramels created, anyone any idea about that?

Gluhwein rum schuess rocks, but it may cause you to dance around in a pub at midday, allegedly <.< >.>

User45701

i tried it at my x-mass party open bar for the first time its alright but its not something you would want to drink all night i just moved onto the whiskey

The Hill Billy

Beruthiel wrote:

I notice you don't water it down at all Hill Billy

God forbid!

Blub2k4 wrote:

Does anyone actually mull it properly using a redhot poker?

I've not tried it myself, but then again I usually do a batch of 3 or 4 bottles at a time & you'd need a bloody big poker for that (I also don't have a working fireplace - I blocked it off & use it as a larder). I'd imagine that the heat of the poker would also burn off quite a bit of the alcohol too. If you give it a shot be sure to let us know if it really makes a difference.

Beruthiel

I made it at the weekend, and for a first attempt, it was damn tasty!

The Hill Billy

Did you go for the watered-down or the full-fat version?

C Fodder

A few years ago I came across a recipe which suggested making up the spice mix beforehand and leaving to mature in the fridge soaking in brandy or spirit of choice (pale jamican rum is nice) and fruit juice overnight or a little longer and then using. I still haven't perfected it to my taste but it is much spicier than making it the normal way. Just use your normal choice of spices and fruit and give it a try.

tSubh Dearg

in our house we do a similar recipe but put in some cider or perrier as well. To balance out the wine...or something...