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Published November 6th 2012
Be invited to every party with this great mix
Decadent, divine hot mulled wine. Like its delicate cousin, hot apple cider - mulled wine, it is revered the world over, perfect for apres skiing, to take a chill out of your bones and put a warm glow in your cheeks.
Mulled wine has long been the choice of European winters, snowfields, skiing and sled rides, then to finish the day off with a lovely cup of hot mulled wine. Some people even drink it in the day to give a little 'Dutch courage' when skiing long and arduous slopes.
On every street corner in Paris, every cafe and restaurant serves up au chaud or as we know it - hot mulled wine.
It need not be only a winter drink it is a lovely refreshing drink on a hot summer's day if served chilled or at room temperature.
It is remarkably easy to make it yourself.
Typically hot apple cider is a winter drink and it goes well served in the cold weather, however you can serve it in summer by making it and then cooling with ice cubes or in the fridge after heating. Perfect if you wish to serve it at a party or anywhere you need to bring a lovely, unique drink to share.
If you want to make it really lovely, you can use fresh expensive red wine, but as you are adding all sorts of other ingredients, really most qualities, even the cheaper ones will suffice. It is not always the case that the best quality you can find will produce the best drink.
A couple of tips, if you possibly can, use more whole dried spices rather than stale packaged ones from the back of the pantry. If you really want to make it lovely you can even grind fresh ones up yourself. When heating your apple juice don't boil, just bring it to a gentle heat and simmer it gently rather than bubble away.
Total prep & cook time: 10-30 Min
This recipe should make approximately 6-16 glasses of hot mulled wine.
Red wine, most brands and quality are fine, even casks.
You can really add any herbs or spices that you like, but if you're not sure where to begin then here are some suggestions for you. The quantities given here are just a suggestion, you may use more or less depending on how much you wish each flavour to come through.
4 - 10 whole cloves (I prefer less cloves)
2 - 6 green cardamom pods
1/2 - 1 whole cinnamon stick
1 dried star anise
Optional: 1 thin slice fresh ginger, a slice or two of lemon or orange
Sugar - brown works best or honey (if you prefer it sweeter)
Carefully pour the red wine into a heat proof bowl or saucepan on the stove. If using a heat proof bowl you may be best to place it in a saucepan with some water simmering underneath as a double boiler.
Add all of the spices and the optional slice of ginger, lemon or orange, depending on your preference.
Gently keep them all together and simmer for 10 minutes stirring occasionally.
When brewed, you may serve directly from the pot with a ladle or pour into a large heatproof jug to serve at the table.
If desired, add a slice of orange or lemon, pushed into the side of the glass to make it really special.
If you are going on a picnic and would like to take it with you, pour it into a thermos to keep it warm for the day.
Delicious - enjoy
Vin Au Chaud - Hot Mulled Wine *Copyright-Lesley Mitchell