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!
The longer you leave the flavours to infuse, the better the mulled wine will taste. So if you can prepare in advance, it's worth making this five days before you want to drink it.