I love red wine and I love Mulled Wine – I have been dappling in its chemistry since I was legally able too. This wonderfully warm and delightfully aromatic aperatif lends itself to many occasions; get togethers with friends on cold Winter evenings or afternoons by the fire after an exhausting day of snow play. And then of course, if you live in the Northern hemmisphere, there are the holidays, Christmas, Hannukah or whatever you choose to celebrate (or not to celebrate).
It is the perfect alternative to Egg Nog and a healthier one at that. Its delicious blend of wine, fruit and spices will have you warm and toasty in no time at all. As for the good will and good cheer, after a mug you will be feeling full of the holiday spirits and only wanting more.
A good mulled wine is only limited by your imagination, there are so many spices and fruits you can add to get your perfect hot toddy. Try this recipe for starters and go from there.
750 ml red wine
110 gm (½ cup) caster sugar
2 thin orange slices
1 thin lemon slice
1 small red chilli, halved lengthways
1 cinnamon quill
½ fresh bay leaf
½ vanilla bean, split and seeds scraped
½ tsp black peppercorns
¼ tsp cloves
30 ml brandy
Combine all ingredients (except brandy) in a saucepan. Bring to just below the boil, stirring to dissolve sugar (3-5 minutes; do not boil or alcohol will cook off). Remove from heat immediately, strain (if you wish), add brandy and serve hot.
Notes: This would have to be the hardest (and most peskiest) thing I have ever photographed. The beautiful double walled glasses I purchased specifically for my shot (and to enjoy many mulled wines from) reflected absolutely everything, including me taking the picture. I had to give way to the warm, ambient shots I was aiming for and go for the artsy looking ones instead (which are still terrible).
Source: April Bloomfield
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