Easy Hot Mulled Wine Recipe with Mulling Spices (slow cooker recipe) (2024)

FAQs

How much mulling spices per bottle of wine? ›

Mulling Spices

Each recommended using about a tablespoon of mulling spice per 750 ml bottle of wine, which I toasted briefly in a skillet before adding to the wine.

Does the alcohol cook out when making mulled wine? In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

Sugar or honey.

Not all recipes call for it, but often you will need it to balance out bitterness and/or alcohol. My expert advice: do not add any sugar or honey until the very, very end. You want to add it to taste because depending on the random wine you're using and the spirit, you may not need much of it, if any.

You can get creative and add water-infused mulling spice to pumpkin recipes as a substitute for pumpkin spice. Add it to cheesecakes, spice cookies, apple cakes or even hot cocoa. And if you love the scent as much as we do, a simple bowl of mulling spice potpourri will add the aroma of holiday spirit anywhere you wish.

Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don't want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

The red wine base in mulled wine brings its own set of health benefits. Resveratrol is associated with heart health benefits and may help protect the lining of blood vessels, lower bad cholesterol levels, and prevent blood clots. When consumed in moderation, red wine has been linked to a reduced risk of heart disease.

If you wouldn't drink the wine on its own, then you shouldn't use it for any of the above methods. But absolutely feel free to use a “cheap” wine if you enjoy the way it tastes.

Having a glass of wine or other "nightcap" before bed has long been thought of as a way to help someone sleep, especially if it's a warm drink like a hot toddy, a brandy, or mulled wine since the temperature allegedly promotes sleepiness.

Zinfandels, Merlots, Syrah/Shiraz, or Garnache tend to work best. Avoid red wines high in tannins or have an oaky flavor, and avoid light reds. Sometimes Cabernet Sauvignon, which tends to have a full-bodied, fruity flavor, can work in a pinch, as can Malbec, which tends to have a bold, spicy flavor.

Can you use regular wine for mulled wine? ›

Red wines are traditionally used to make mulled wine, and while any red wine can work, sweet reds will give you a nice, sweet base, meaning less sugar added in later. If you use a dry red, keep in mind you may need to add more sugar than a recipe calls for.

The world's most expensive glass of mulled wine costs over $70. Created by respected food and drink writer Matthew Fort, the modestly-named 'Cinnamoney Spiced Wine' can be found in Searcys Restaurant & Champagne Bar at St Pancras International, London.

The key to successfully heating up mulled wine is to take it up to a nice warm temperature without boiling it. Wine has a lower boiling point than water, and overheating it will cook off some of the alcohol, resulting in an unpleasant bitter flavour.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

Either some carbon dioxide was trapped inside when the wine was bottled, or the wine started to re-ferment while in the bottle, and the bubbles are a byproduct. A little fizz won't make you sick, but I find it unpleasant, and it usually comes with a yeasty stink.

If the bottles with mulled wine are stored in a cellar they should be brought to room temperature before warming as the sudden change in heat can affect the taste and encourage sediment. Pour the mulled wine into a large pre-heated saucepan on a low heat. Stir occasionally for few minutes until warm to the touch.