Mulled wine

Ingredients

• 1 bottlevegan red wine
• 100 mlwater
• 50 grice syrup
• 2cinnamon sticks
• 1.5oranges
• 0.5lemon
• 10cloves
• 0.5 tspstar anise
• 0.5 cmginger

Instructions

1. 1

   Boil the syrup

   Bring the water, rice syrup and cinnamon sticks to the boil.

2. 2

   Add the wine

   Turn the heat down and pour in the wine. Do not let it come back to the boil.

3. 3

   Add lemon zest

   Cut a little zest from the lemon and add it to the wine.

4. 4

   Add citrus juice

   Squeeze the oranges and lemon, then add their juice to the wine.

5. 5

   Add the cloves

   Push the cloves into the orange peel and add the peel to the liquid.

6. 6

   Add the spices

   Grate the ginger and add it along with the star anise.

7. 7

   Simmer gently

   Let the wine simmer over a low heat for at least half an hour so the herbs and spices infuse it.

8. 8

   Strain the wine

   Pour the mixture through a sieve to remove the seasonings and peels.

9. 9

   Serve warm

   Warm the glasses, pour in the mulled wine and serve immediately.

What is mulled wine?

Mulled wine is wine gently heated with spices and citrus, a traditional style of winter drink found in various parts of Europe. Recipes differ from place to place, but warm spices and fruit are its familiar hallmarks.

This version combines cinnamon, cloves, star anise and ginger with orange and lemon. Rice syrup sweetens the wine, while a gentle infusion lets the flavours come through without boiling the mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 218 calories, 1g protein, 17g carbs, 0g fat.

Most of the energy comes from the wine and rice syrup, with the citrus juice contributing some carbohydrate and sugar; the drink provides very little protein or fat. Serve a glass alongside food with a source of protein and some vegetables or fruit for a more balanced spread.

Choosing the wine and sweetener

Red wine: Choose a vegan red wine with a flavour you enjoy drinking on its own; the spices will complement it rather than hide it.

Rice syrup: It dissolves in the hot water before the wine goes in, helping distribute sweetness through the drink. The citrus adds a sharper, fruitier counterpoint.

Getting the citrus ready

Zest and juice: Add a little lemon zest, then squeeze the oranges and lemon into the wine. Avoid including too much white pith with the zest, as it can taste bitter.

Clove-studded peel: Push the cloves into the orange peel before adding it. This gives the peel time to flavour the drink and makes the cloves easier to remove when straining.

Keep the heat gentle

After adding the wine, lower the heat and keep it from boiling. A quiet simmer is the cue to aim for: the liquid should be hot and fragrant, not bubbling vigorously.

The method calls for at least half an hour of simmering. Keep the heat low during this time and check occasionally to make sure the wine is not coming to the boil.

Let the spices infuse

Whole spices: Cinnamon, cloves and star anise add warm, aromatic notes, while grated ginger brings a sharper edge. The sieve at the end removes the spices and citrus peel for a smoother pour.

Taste: The recipe gives a fixed amount of rice syrup, but the final impression of sweetness will also depend on the wine and fruit. Strain once the infusion time is complete.

Serving and timing

Serve the drink immediately after straining, in warmed glasses, so it stays hot. Take care when warming the glasses and pouring the liquid.

This is best prepared shortly before serving because the method relies on a warm spice infusion. If making it ahead, reheat gently without letting it boil.

What to serve alongside

Mulled wine pairs well with simple, lightly sweet treats such as plain biscuits or spiced cake. Their texture makes a pleasant contrast with the warm drink.

For a more substantial spread, serve it alongside savoury nibbles such as roasted nuts or a small cheese board. Keep the accompaniments modest so the citrus and spice remain the focus.

Recipe notes & tips

• Use a peeler or sharp knife to remove a small strip of lemon zest without much white pith.
• Keep the wine below a boil once it has been added.
• Push the cloves firmly into the orange peel so they are easier to catch in the sieve.
• Grate the ginger finely so its flavour infuses readily.
• Warm the serving glasses carefully just before pouring.
• Strain the drink into a heatproof jug before serving to make pouring easier.

Variations

• More citrus: Add an extra strip of orange zest for a brighter aroma.
• Less sweet: Reduce the rice syrup to suit your taste.
• Extra ginger: Grate in a little more ginger for a sharper, warmer note.
• Cinnamon-forward: Add another cinnamon stick for a stronger cinnamon aroma.
• Make it alcohol-free: Replace the wine with red grape juice and heat it gently with the same spices.

Common mistakes to avoid

• Boiling the wine: It can lose its delicate aroma; keep the heat low after adding it.
• Using too much pith: It can make the citrus taste bitter; remove only a little zest.
• Skipping the sieve: Whole spices and peel make the drink awkward to sip; strain before serving.
• Simmering too hard: Vigorous bubbling can overheat the wine; reduce the heat until it is gently steaming.
• Serving in cold glasses: The drink cools quickly; warm the glasses before pouring.

How to store

Cool any leftover mulled wine promptly, cover it and refrigerate for up to 2 days. Reheat gently in a saucepan without bringing it to the boil; strain it first if the spices and peel are still in the liquid.

Frequently asked questions