photo by Natalie Spencer
Mulled white wine
- 750 ml (1 bottle) white wine
- juice of 1 orange
- 1 orange, sliced (leave 2 slices for garnish)
- 8 tablespoons white granulated sugar
- 1 tablespoon honey
- 5-6 cloves
- 4-5 star anise
- 4 cinnamon sticks
In a pot, over medium-high heat, combine all the ingredients and bring to a simmer.
Lower the heat, let wine slightly simmer for about 20 minutes, then remove from heat.
Adjust the amount of sugar to your needs, you may need less or more. This depends on both the wine you use and your personal taste.
Oranges aren’t a must. You can use lemons, mandarins, or even chopped apples. Or you can skip the fruit completely. I love oranges though and they give the wine a nice color too.
If you are skeptic about the spices, you can only use half of what I have; or add another bottle of wine.
Boiling the wine for a few minutes takes off the edge and makes it less alcoholic, so that is something you can try too.
You can store mulled wine in the fridge overnight, but I prefer to drink it on the day it’s made. Before storing it, remove all the spices and fruit. Reheat it on the stove before serving.
Original Recipe Source: http://www.mitzyathome.com/2014/mulled-white-wine/