I think we can all agree that mulled wine is amazing, but do you know what’s even better? Mulled sangria! That’s right – I went there. I took my go-to Vodka-Spiked Mulled Wine recipe and substituted the red wine for the same amount of sangria. The result? Amazing beyond words. So much so that I can safely say out of all the Christmas recipes I’ve tried this year – this one is my fave so far.
Christmas drink recipes are in abundance in the Pink Recipe Box household from September until the end of the year and whilst tipples such as Sparkling Elderflower Punch and Christmas Cosmo will always have special places in my heart, they’ve had to seriously move over and make room for this new delicious concoction of wonderfulness. With so many amazing Christmas cocktail recipes out there, there’s always room for one more!
My Official Treat Taster and I just got back from a trip to the UK last week and during our visit, we spent some time at London’s South Bank Christmas Festival. They were doing some weird stuff to mulled wine there that I’ve never even heard of – adding shots of Jagermeister and flavoured shnapps to it! I thought that was a bit of a step in the wrong direction for me (Seriously – who drinks Jagermeister? I had one shot of it years ago, decided it tasted like the worst medicine ever and never looked back) but I wanted to try my own take on the Christmas classic and came up with this.
If you’ve never been a mulled wine person, I beg you to try this one! Sangria is already sweet, so by combining it with the brown sugar is gets even sweeter and more delicious – plus the fruity orange and lemon flavours totally counteract the vinegar-like quality that some red wines have.
Whilst we were at the Christmas Festival, I also tried alcoholic mulled cider for the first time and didn’t really like it, which is weird coming from a hardcore cider fan.
Which do you prefer – mulled wine or mulled cider?
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 750 ml sangria
- Place the cinnamon stick, cloves, nutmeg and brown sugar into a large saucepan over a medium heat.
- Leave for around 5 minutes, until the brown sugar starts to melt and then stir continuously until fully melted, being reeeeaaaally careful not to let the sugar burn.
- When fully melted, pour in the sangria - don't worry, the sugar will solidify on the bottom of the pan but this isn't a problem.
- Constantly stirring, increase the heat to high until the mixture begins to bubble and all the solidified sugar has melted down again.
- Decrease the heat to low and leave to simmer for 30 minutes.
- Sieve and pour into a jug. Serve immediately or leave to sit for three days then warm and serve.