Traditional mulled wine
Makes: 1.2 litres
Serves: 6
Recipe photograph by Toby Scott
Traditional mulled wine
Makes: 1.2 litres
Serves: 6
See more recipes
Kay Plunkett-Hogge
Kay Plunkett-Hogge is an acclaimed food and drinks writer, and the author of Make Mine A Martini (Mitchell Beazley, £15.99), Heat: Cooking With Chillies (Quercus, £20) and A Sherry And A Little Plate Of Tapas (Mitchell Beazley, £15.99). She lives in London with her husband, two cats and a dog.
See more of Kay Plunkett-Hogge’s recipes
Kay Plunkett-Hogge
Kay Plunkett-Hogge is an acclaimed food and drinks writer, and the author of Make Mine A Martini (Mitchell Beazley, £15.99), Heat: Cooking With Chillies (Quercus, £20) and A Sherry And A Little Plate Of Tapas (Mitchell Beazley, £15.99). She lives in London with her husband, two cats and a dog.
See more of Kay Plunkett-Hogge’s recipes
Ingredients
- 25g ginger, crushed with the flat blade of a knife
- 1 cinnamon stick
- 1 tsp whole cloves
- a generous grating of nutmeg
- 150g caster sugar
- 75cl red wine
- 1 orange, cut into 8 pieces
Step by step
- Put the ginger and spices in a pan with 750ml water. Bring the water to the boil and reduce by half (this concentrates the flavour). Strain through a fine sieve into a clean plan. Add the sugar to the spiced water, followed by the wine and the orange. Bring gently back to the heat, making sure the sugar is dissolved completely. Do not allow it to boil. Serve hot, in mugs or heatproof glasses.
Chef quote
This is sweeter than some mulled wines and uses a wider range of spices. It is also less alcoholic
