Mulled wine in saucepan

How to make the best mulled wine

Crank up the festive feels with a warming mug of mulled wine

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How to make the best mulled wine

Oh the weather outside is frightful, but mulled wine tastes – and smells – so delightful, (that’s how it goes, right?). There’s little that can fill us with festive cheer more than a warming cup, glass or mug of spiced mulled wine – especially when it’s frightfully chilly outside. Plus, mulling up a batch on the stove will make your house smell more Christmassy than the most Christmassy of Christmas candles.

So, here’s how to get your mull on in three easy steps.

1. Choose your aromatics

There’s not really any strict rules as to what should and shouldn’t go in to the aromatic base of your mulled wine. Think spicy, warming and festive. For every litre of red wine we suggest you add:

2 cinnamon sticks
½tsp cloves
1 star anise
1 vanilla pod, split in two lengthways
8-10 gratings of nutmeg
4 strips orange peel, made with a vegetable peeler
2 strips lemon peel, made with a vegetable peeler
 


 

2. Mull it over. Literally.

Gently heat your wine in a pan on the stove with all of your aromatics plus two tablespoons of caster sugar, if you prefer your drink sweeter.

3. Dress it up

Once it’s heated up, ladle into mugs, cups or glasses and garnish with a slice of lemon or orange on the edge. If you’re feeling fancy, dry thin slices of citrus fruits out overnight and pop these in with a sprig of rosemary.

Ready, steady, mull!

Don’t want all the fuss of buying all the aromatic bits? Simply buy a ready-made mulled wine spice kit off the shelf instead. Containing all you’ll need in the right amounts, just add to your wine and heat.


Find everything you need to make your own mulled drinks this festive period online or pop into your local store.