If you’re anything like me, you’ve been asking for mulled wine at the pub since September. And amidst my despair after being told repeatedly from behind the bar: “Give over love, the leaves have barely started falling”, I’ve come up with my own recipe. It’ll have you feelin’ fine on that festive D floor this Christmas, shakin’ it down in all your dad dancing glory to Drake. Fun fact: Tony Matterhorn likes to sip on it when the temperate drops below 22 degrees in Jamaica.
SRSLY tho, this drink is dutty because it contains all the flavour and all the spice. I opt for coconut sugar over caster sugar as it adds a great earthy taste, which works brilliantly alongside all the warming spices and fragrances.
You can watch me making this recipe over on Tastemade HERE.
You will need:
1 fresh orange
1 fresh clementine
1 fresh lemon
a few cinnamon sticks (one for the recipe and a few for garnish)
1 vanilla pod
4 star anise
2 bay leaves
Optional slice of lime to serve (lime in the coconut)
1. Pour your sugar into a saucepan and add in the following:
One whole clementine, pierced with 10 cloves
The zest of 1 orange, then half and add all the juice
One cinnamon stick split in two
A good grating of nutmeg
The zest of half a lemon
1 vanilla pod split in two with the seeds removed and also added to the pan
2-3 star anise
2 bay leaves
2. Pour in one third of your first bottle of red wine to cover all the sugar/spices/fruit. Bring to a medium heat and simmer
3. Heat through until the sugar has completely dissolved, but do not let it boil.
4. Once all the sugar has been absorbed, add the rest of your win
5. Simmer gently until you’re ready to serve, the longer the simmering process, the more dutty the wine.
6. Taste your wine and add any extra fruit juice, zest, spice, to taste
7. Serve in suitably hipster tumblers, adorned by a cinnamon stick, a slice of orange and a star anise. Add a slice of lime if you’re feelin’ fruity.