Mulled Wine with Cinnamon, Cloves, Ginger, and Lemon Zest
A warming, fragrant winter drink that's delicious and comforting! Picture a cold, snowy Christmas Eve. You've spent hours running around shopping for gifts and you're chilled to the bone. You come home to a place that smells of good cooking, but the cold just won't let go and you keep shivering. That's exactly what mulled wine — a hot, spiced wine drink — is for. It has served Europeans faithfully for hundreds of years. The classic version calls for red wine, though there are white-wine takes and ones made with juice or tea. We'll make the classic.
Cooking method
-
Step 1:
Gather your ingredients.
-
Step 2:
Pour the wine into an enameled pot — never aluminum, which will give it an off smell.
-
Step 3:
Add the spices.
-
Step 4:
There's no single set recipe,
-
Step 5:
so add the spices to taste — though it's easy to get carried away tasting as you go.
-
Step 6:
For a 750 ml bottle, I usually use half a teaspoon of each spice.
-
Step 7:
As the mixture warms, gradually add the sugar, stirring constantly. Never let it come to a boil, or the mulled wine will be ruined. Keep it over the lowest heat for 15 minutes.
-
Step 8:
Pour the finished drink into a wide-mouthed glass vessel and serve warm. Feel free to tweak the recipe however you like — only the method really matters.
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Black pepper peas - 255 kcal/100g
- Lemon zest - 47 kcal/100g
- Nutmeg - 556 kcal/100g
