Mulled Wine

Let Me Tell You About Mulled Wine Nights

Alright, so here’s the thing: mulled wine is basically my go-to hug-in-a-mug every time autumn properly arrives. Last year, after a bonfire got rained off (classic British weather, right?), we all huddled in my kitchen, soggy coats everywhere, clutching cups of this stuff—it sort of turned into an impromptu party instead of a washout. I lost a cinnamon stick down the sink at one point, but, well, no harm done. Anyway, nothing else makes the whole flat smell as warm or inviting. I mean, the aroma alone is almost as good as the flavour (almost!).

Why I End Up Making This All the Time

I make this when friends pop over unexpectedly or when I just want to feel a bit less grumpy about the cold. My sister actually requests it for Christmas Eve every single year. Honestly, it’s so forgiving; I once ran out of cloves and just left them out—my nephew didn’t even notice (though he did say something tasted “different,” bless him). My only complaint? Washing the pan is a right pain after it’s cooled, but actually, I find it works better if you pour it out while still a bit hot, so, there’s a bonus.

So, What Goes In?

• 1 (750ml) bottle of red wine (Nothing fancy! I’ve used both cheapo supermarket Merlot and random blends—with honestly little difference. My gran apparently swore by Rioja, but any works.)
• 1 orange, sliced (sometimes I throw in a clementine if it’s lurking about)
• 2-3 tbsp sugar, honey, or even maple syrup if you want (I’ve been known to use a cheeky squirt of agave when I was out of honey)
• 3-4 whole cloves (or none, see above!)
• 2 star anise (I’m not a huge fan, so sometimes I just go with one or skip it entirely—your call)
• 1 cinnamon stick (Yeah, the one that almost went down my drain… ground cinnamon works but it goes a bit sludgy)
• 1 or 2 bay leaves if you have them (optional, but lovely)
• 50ml brandy (optional, but highly recommended when you fancy a kick—or, honestly, I’ve used rum if that’s what was in the cupboard)

Not much else needed except a big-ish saucepan and, well, a bit of patience (which can be in short supply if you’re cold, I know).

Here’s How I Actually Make It

1. Tip your bottle of wine into a saucepan. Don’t worry if you spill a little—or is that just me after a long day?
2. Toss in your orange slices, sugar (or honey), and all the spices. If you want to, add that brandy now. Give it a good stir.
3. Heat gently, really gently, on a low flame. You want it steamy not boiling—if you boil, you lose the booze (and that’s just tragic). This is where I usually sneak a taste and maybe add a bit more sugar. Or, sometimes, I decide to chuck in another cinnamon stick just because it looks a little sad and lonely.
4. Let it keep warm (never bubbling madly) for about 15-20 minutes. Don’t stress if it looks cloudy; seems dodgy, but after a stir, it sorts itself out.
5. Strain into mugs, or just ladle it straight from the pot if you can’t be bothered with the mess.

There you have it. Oh, and if you like shortcuts, you can get these little mulling spice sachets—my mate swears by them but I like picking out the real thing.

Notes From My (Occasionally Messy) Kitchen

• If you make this too sweet, try adding a squeeze of lemon to cut it back. Makes all the difference, oddly enough.
• I learned the hard way: don’t leave the spices in overnight or it goes a bit bitter—ask me how I know.
• You can throw the peels in too for extra flavour, but fish them out before serving. Nobody likes a mouthful of orange pith.

Experiments and Variations

I’ve mixed in a splash of apple juice when I was low on wine—came out surprisingly good. Once tried using white wine but… hmm, on second thought, wouldn’t bother again unless you really love the stuff (it went a weird colour and tasted like cough syrup, frankly). Someone once suggested chucking in a few black peppercorns; gave it a go, but, nah, maybe stick to the classics. That said, a little bit of ginger (fresh or powdered) is pretty lush in winter.

So What If You Don’t Have All the Gear?

Ideally, you’ll want a decent-sized saucepan, a fine mesh strainer, and some mugs—that’s about it. But if you’ve not got a strainer, I’ve used a clean tea towel (fresh out the tumble dryer, mind) or even a slotted spoon in a pinch. I once resorted to fishing the spices out with kitchen tongs—took a while, but it worked.

How Long Can You Keep It?

You can keep mulled wine in the fridge for a couple of days. Just reheat gently. Though honestly, in my house it never lasts more than a day, sometimes not even past the first round. If, by some marvel, you have leftovers, try it cold too—strangely refreshing!

So, How Do You Serve It?

I like mine in big chunky mugs (more practical, less chance of dropping when your hands are cold). Some folk love a thin slice of orange or a festive cinnamon stick floating on top. My aunt Nance insists on a little mince pie on the side, and I’ve just accepted that as law. Oh, and if you want it to feel extra posh, you can check out these brilliant mince pie recipes from Olive Magazine.

Stuff I Learned the Hard Way (Mulled Wine Pro Tips!)

• I once tried rushing and turned the heat up; it cooked off half the wine and basically left me with a sticky jam—don’t do that.
• Don’t add too many whole spices; more is definitely not always better here. If in doubt, go easy and add more later.
• And seriously, strain out all the bits—even if you think nobody will notice, they will. My cousin pulled a whole star anise from his cup and made a right fuss.

Questions People Actually Ask Me

Can I use boxed wine? Absolutely. I’ve used boxed, bottled, even leftover open bottles from the night before. (Doesn’t mean you should drink any old dregs, but you know, sometimes needs must.)

Do the kids get to try this? Ehh, better not. Though if you want a really good alcohol-free version, heat up some cloudy apple juice with the same spices. Not quite the same magic, but still cosy. My niece calls it her “grown-ups drink.”

Can I make this ahead of time? Yes, and actually, I think it tastes better the next day! Just let it cool, store in a jug, and reheat. (Just don’t let it boil, or you’ll lose the punch.)

What about leftovers? Like I said, in my place, leftovers are rare, but pop it in the fridge and warm up gently on the stove (or even the microwave if you’re desperate and out of patience like me after a long shift).

What type of red wine is best for mulled wine? Personal confession: half the time, I pick whatever’s cheap and cheerful from Tesco. Nothing too fancy. Cabernet Sauvignon or Merlot tend to work. Steer clear of anything really oaky or dry unless you’ve got a taste for it.

If you want WAY more info on wine pairings (which, let’s be honest, is sometimes overkill for mulling), check out Jancis Robinson’s site. But don’t stress—mull whatever you’ve got!