Mulled wine is one of my favourite Christmas drinks. Speciality hot chocolates are great, but they just can’t stand up to mulled wine, you know? Maybe it’s because I associate mulled wine with wandering around chilly Christmas markets, looking for odd little trinkets that I think are adorable but the people I’m going to give them to think are pointless, but mulled wine just feels incredibly festive whenever I pour it.
But did you know that you don’t have to use red wine to make mulled wine? Even though I love, love, love rose wine and white wine, I’ve never been a fan of red wine. The only way I’ll drink the stuff is if it’s made into mulled wine, sangria or mixed with coke. Yeah, the whole red wine and coke thing is beyond weird but it’s pretty normal in the Canary Islands.
Anyway, since I’m not a big fan of red wine, it’s not often we have a bottle of the stuff in the cupboards. So when a mulled wine craving hit and there was no red wine in sight, I took to the internet to look up how to make mulled wine with different types of wine. And you know what? It’s super easy to do!
You can make rose mulled wine in the same way as you’d make ordinary red wine mulled wine. That’s why this simple mulled wine recipe is based on my vodka-spiked mulled wine recipe, which is also amazing, just so you know. So if you want to impress friends or family at your next Christmas party or you just want to look pretty gourmet the next time you have people round, you need to pull out this easy mulled wine recipe!
It only takes 30 minutes to make this mulled rose wine from start to finish and you can serve it straight away. Second thought, best give it five minutes or so after you take it off the heat so you don’t burn your mouth. The flavours do get more enhanced the longer you leave the rose mulled wine to sit, so if you’re going for maximum flavour, you’re best off making this wine five days in advance and storing it in the fridge.
Rose Mulled Wine
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 4 cloves whole
- 2 tablespoons brown sugar
- 1 vanilla pod halved lengthways
- 1 bottle/750ml rose wine
- Place the cinnamon stick, ground nutmeg, whole cloves and brown sugar into a large saucepan over a medium heat. Stir frequently for about 5 minutes, until the sugar is fully melted. Sugar burns incredibly easy, so make sure you keep an eye on it.
- When the sugar has melted, add in the vanilla pod and rose wine. The sugar will solidify at the bottom of the pan, but this is totally normal. Just carry on stirring and the hardened sugar will eventually melt down again.
- When the sugar has melted for the second time, leave the saucepan to simmer for about 15 minutes, to give the flavours time to infuse.
- Remove the saucepan from the heat and pour the contents through a sieve into a serving jug.
- Serve immediately or wait until the wine has cooled to room temperature, cover with plastic wrap and store in the fridge. Enjoy warm or cold - whichever way you prefer!
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