- A bottle of cheaply sourced Red Wine, preferably a full-bodied, fruity Garnacha or Merlot. Look for bottles describing their contents as “Jammy” or with “Notes of” a flavor you like.
- Brandy (optional). It’s tradition to spike a mulled wine with Brandy, mainly so that it has a bit more kick to it. You don’t need a lot for this, so feel free to save it for some Sangria.
- Fruits! Oranges are essential. Cranberries, less so. If you want to get really interesting, consider pears, apples, or peaches. Just be sure not to dilute the wine too much. Note that you’ll want smaller slices, as they fit into your class a bit better.
- Spices, namely cinnamon, cloves, and maybe some Star Anise, at least to garnish. You want to use *whole* spices, not ground. The flavor will absorb better into the wine, and you wont end up choking on a large clump of cinnamon powder halfway through your drink. Just be sure not to overdo it. You don’t want to overpower the rest of the wine.
- Maple Syrup (optional). Honey also works, maybe even better, but is usually a bit more expensive. Either one works, but only use it if you feel your drink isn’t sweet enough. It’s a festive drink after all.
- Be sure to garnish! More spices, cranberries, or oranges go a long way to sell the festive feel.
- Start by preparing your fruit. Cut your oranges into rounds, your apples into slices, etc. Place them in your pot, but leave some on the side so you can garnish later. Feel free to squeeze few of them to incorporate the juices, if you’d like.
- Pour in your wine and set the heat to medium. Also add your Brandy, if you have it. Just a splash! You *just* want to give it some kick. Be mindful to anyone else drinking with you.
- Next, toss in your spices. Again, leave some to the side for garnish. Mainly your Star Anise if you have any. Add your sweetener too if you’re using any. You can add more later, but add about a spoonful now if you feel your mixture isn’t sweet enough.
- After a little over 5 minutes, you’ll likely start to see a few bubbles on the surface. When you do, bring down the heat to low. It should be steaming hot, so taste carefully. If it needs more sweetener, add some. However, if it’s not spicy enough, continue cooking for about 5-10 more minutes.
- Garnish. Serve with a ladle. Use a mug and not a wineglass. Enjoy hot.
Recipe (largely) courtesy of Kathryne Taylor