Fragrant mulled wine has been known since the Middle Ages. Due to the high cost of spices, this was one of the ways to show how rich the family is, allowing itself to drink such a drink on frosty days. Later, mulled wine in many countries became an indispensable drink of Christmas. Hot, emanating with appetizing steam, it is poured in stalls at fairs covered with snow, sparkling with lights and is certainly brewed at home according to national and family recipes.
Classic mulled wine in Austrian style
The snow-capped Alps and German snow-covered cities are more associated with this mulled wine, for which you will need:
- 10 cloves cloves;
- 4 oranges;
2/3 cup brown sugar
- 2 sticks of cinnamon;
- 1 ½ liter of red wine (merlot or syrah);
- 1 cup of rum.
Remove the zest from the oranges and squeeze the juice out of the pulp. In a 3-liter saucepan over medium heat, bring the juice to a boil, add 1/3 cup warm water, sugar and bring to a boil, stirring occasionally. When sugar dissolves, reduce heat, add cinnamon sticks and half orange zest, cloves. Cook over low heat until the characteristic aroma appears, about 15 minutes. Taste the spice mixture and add sugar if necessary. Pour in the wine, cover it loosely and simmer for about an hour, not allowing it to simmer. Add rum, stir and cook for another 5 minutes. Strain and pour into heat-resistant mugs. You can decorate the mulled wine glasses with strips of leftover orange zest.
Scandinavian style mulled wine
In the Scandinavian countries, mulled wine is also brewed, but they call it glog. To prepare it, you will need:
- ½ cup soft golden raisins;
- 10 carnation buds;
- zest from 2 oranges;
- ½ glass of sugar;
- 2 sticks of cinnamon;
- 6 boxes of cardamom;
- 1 ½ liter of red wine;
- 3 cups of port (ruby);
1/3 cup toasted almonds
Place the raisins in a small bowl and top with the vodka. Cover with cling film or a saucer. Stick the cloves into the orange zest.
In a saucepan, boil a fairly thin syrup with ½ cup water and sugar. Reduce heat to medium and add cinnamon, cardamom, and orange zest lined with cloves to the syrup. Cook, stirring occasionally, for about 15 minutes, until a pleasant aroma appears. Pour in the wine, cover, leaving a small gap and simmer for about an hour. Add port, soaked raisins and vodka, mix well and cook for about 5 minutes more. Add sugar if necessary. Strain and serve.
Mulled wine on white wine
For mulled wine, it is preferable to choose a full-bodied, cheap red wine, but you can also brew it from white. You will need:
- 6 nails;
- ½ glass of sugar;
- ginger root 3 centimeters long;
- zest from 1 lemon;
- ½ vanilla pod;
- 1 ½ liter of dry white wine;
- 1 glass of vodka.
Boil sugar syrup and ½ cup water, add cloves, sliced ginger root, lemon zest and vanilla. Aromatize the syrup. Pour in the wine, cover and cook on the lowest heat for an hour. Pour in vodka, stir and cook for about 10 minutes. Strain and serve in hot mugs or thick glasses.
