So you know how last week I said you don’t have to make mulled wine with red wine, that you can also make it with rosé wine? Well – you can probably see this coming – but you can also make mulled white wine! Although the rich, full-bodied quality of red wine does make it more suitable for turning into a festive flavour-packed mulled wine, the added orange in this recipe really enhances the fruity flavour of the white wine, so the spices aren’t over-powering.
Is all this wine talk a bit too much for you for a Tuesday morning? If you don’t know much about wine, you’ll just have to take my word for it. Dry white wines can take on a bad-tasting acidic quality when you heat them up, which is why you need a fruity, medium-sweet wine for this spiced mulled wine recipe. Because white wine is usually pretty light in terms of flavour, the spices used to make mulled wine could easily overpower it and just become too much – that’s where the orange in the mulled wine ingredients list comes in. The orange helps enhance the citrus, fruity character of the white mulled wine, which makes the whole drink light and fruity whilst still being festive and spice-loaded.
White wine is always served cold, whilst mulled wine is always served hot – this gives you a big dilemma when it comes to this Christmas cocktail. Do you serve it hot or cold? I love it both ways, but if I had to choose, I think I’d go for the hot mulled wine version. There’s just something so wonderful and festive about cuddling up under a thick and fluffy duvet cover, watching a Christmas film and sipping on a steaming hot mug of mulled wine, don’t you think? I think I’ve just decided on my plans for this evening!
Mulled White Wine
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 4 cloves whole
- 1/4 cup brown sugar
- 1 bottle/750ml medium-sweet white wine
- 1 vanilla pod
- 1 orange sliced with the skin on
- Place the cinnamon stick, ground nutmeg, whole cloves and brown sugar into a large saucepan over a medium heat. Stir regularly until the sugar has fully melted - this should take about 5 minutes. Sugar burns very easily, so make sure you keep an eye on it.
- When the sugar has melted, add the white wine, vanilla pod and orange slices into the saucepan. The sugar will solidify at the bottom of the pan - but don't worry. Just carry on stirring and the sugar will eventually break off the bottom of the pan and dissolve.
- When the sugar has totally dissolved, leave the mixture to simmer for 15 minutes, to give the flavours time to infuse.
- Remove the saucepan from the heat and pour the contents into a serving jug through a sieve.
- 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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