Mulled wine is a magical drink, a balmy elixir that warms the heart and tickles the nose with incredible scents, but often it all comes down to a too rudimentary “spiced wine”.
Not that simplicity is to be despised, indeed, but a little bit of courage with mulled wine makes miracles.
So we propose a new mulled wine recipe: I made it a few days ago for the Christmas party of my daughter’s school and was a huge success.
As always, the trick to making the perfect mulled wine is making a base, a spicy, fruity and very alcoholic sangria, which will be diluted with a lot of wine and then slowly cooked.
The doses are for 18-20 liters of mulled wine, yeah, it’s a lot of stuff, you’ll need a big pot, but if you are planning parties or your new Year’s Eve dinner, this is the perfect recipe to warm up your holidays.
Rum and vermouth mulled wine ingredients
- 18 liters of wine
- 1 bottle of rum
- 1 bottle of dry vermouth
- 1/2 bottle of sweet vermouth
- 750 ml of apple
- 4-5 nutmeg, grate half of them before you pour in the wine
- 4-5 sprinkles of fresh ground
- 7-8 cinnamon sticks
- 4-5 star anise and cloves
- 8 oranges
- some tangerines
- 1 ginger beer or ginger
- 1 jar maraschino cherries
- 1.5 kg of sugar
- 1 apple
How to make Christmas mulled wine
Wash tangerines, oranges and the apple and cut into wedges then put into a big pot. Add all the spices and fresh ground pepper. Add the two vermouths, apple juice and rum.
Pour sugar, ginger beer and cherries, then stir.
Let it rest in the refrigerator for 2 hours.
Cook this sangria for 20 minutes on low heat, then prepare a huge pot, large enough to contain 20 liters of liquid.
Pour the sangria into the pot, add at least 15 liters of wine and cook for 1 hour.
Halfway through cooking, add 400 grams of sugar, stir and finish cooking.
Keep the mulled wine warm and serve it filtering it through a sieve if cinnamon got too crumbled.
If you want to serve a nifty winter cocktail, let’s decorate it with fresh fruit.
Mulled wine has never been so good!