We’ve brewed up this winter classic with an extra kick to warm up even the coldest festive gatherings. Cook up a big pot, invite your friends over and ladle that grog!
Mulled wine recipe
- 6 cloves
- 2 bottles red wine
- 2 cinnamon sticks
- juice of 1 lemon
- 150g brown sugar
- 500ml orange juice
- 100ml vodka
- orange slices
Gently heat the wine with the spices and lemon juice until the mixture is hot but not boiling. Gradually stir in half the sugar, then the orange juice and heat for a few minutes without boiling. Turn off the heat, stir in the vodka, taste and add the remaining sugar until the mixture is sweet enough. Let everything settle for five minutes and then put a slice of orange in each glass before ladling the grog.
Thanks to the Times for their inspiration in this Glühwein recipe.
We grow the spices used in mulled wine in our Rainforest Biome – come and visit to see what they look like before they are processed. In the meantime, here are some interesting nuggets from the tumultuous histories of these spices:
- Cinnamon (Cinnamomum spec)
Origin: Ceylon (Sri Lanka)
The 14th-century Arabs spread rumours that cinnamon and other spices were gathered from the nests of ferocious birds. Why? To keep the Europeans away – the spice trade was worth a fortune.
- Cloves (Syzygium aromaticum)
Origin: Amboina, Molucca Islands, E Indonesia
In China, people used to chew these dried tree-buds to sweeten their breath before talking to the Emperor. The name of this spice comes from the Latin, clavus, which means nail.