Mulled Wine
A spicy and sweet cocktail ∙ Warm up ∙ 4 min ∙ 15.6% ABV ∙
Mulled Wine is a hot drink of red wine and tawny port warmed with cloves, cinnamon, nutmeg, orange, lemon, honey and a splash of orange liqueur.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-heat a toddy glass
- Pour the ingredients into the prewarmed glass: Cloves 5 pcsFreshly grated nutmeg 1 pinchCinnamon powder 1 pinchTawny port 45 mlRed wine 45 mlOrange 1 wedgeLemon juice 15 mlHoney 3 bspCognac orange liqueur (e.g., Grand Marnier) 15 ml
- Stir
- Heat in the microwave oven for a minute
- Stir again
- Garnish with a cinnamon stick
Tips
- Grate the nutmeg just before it goes in; pre-ground nutmeg loses its aroma fast and gets lost next to the cloves.
History
Mulled wine traces to ancient Rome, where a spiced, heated preparation called conditum paradoxum appears in the cookbook De re coquinaria, attributed to the Roman gourmet Apicius, combining wine with honey, pepper, dates, and other spices. As the Roman Empire expanded across Europe, the practice of heating and spicing wine spread to regions including modern France, Germany, and Britain, where local populations adapted it with native ingredients.
In medieval Europe the drink evolved into hippocras, a sweetened wine infused with cinnamon, cloves, ginger, and other imported spices, prized among the aristocracy who could afford such luxuries. Each region developed its own version and name: Glühwein in German-speaking countries, glögg in Scandinavia, vin chaud in France, and mulled wine in Britain. The oldest documented Glühwein tankard is linked to the German nobleman Count John IV of Katzenelnbogen around 1420. In Britain the drink became associated with winter feasting and, later, Christmas, helped in part by Charles Dickens's mention of the spiced-port drink Smoking Bishop in A Christmas Carol.
FAQ
What is in mulled wine?
Red wine and tawny port, 45 ml each, with 15 ml of orange liqueur such as Grand Marnier. The spice and citrus are five cloves, a pinch each of cinnamon and nutmeg, an orange wedge and 15 ml of lemon juice, sweetened with 3 barspoons of honey.
What alcohol goes with mulled wine?
Tawny port and orange liqueur, as in this recipe. The port makes it sweeter and richer, and a splash of a Cognac-based orange liqueur such as Grand Marnier adds orange and depth.
What is the secret to a good mulled wine?
Getting the sweetness right: enough honey and citrus to soften the wine's tannins without masking the spice. Grate the nutmeg just before it goes in, since pre-ground nutmeg loses its aroma fast.
What are some common mulled wine mistakes?
Boiling it, which flattens the spice aroma and drives off alcohol. Another is leaving out the honey and citrus, which soften the wine's tannins.
Does all the alcohol burn off in mulled wine?
No. Brief, gentle warming removes little alcohol; this recipe finishes at about 15.6% ABV. Only prolonged boiling drives off a significant share of it.
