#HOT MULLED WINE RECIPE SKIN#

The result? Classic mulled wine – not particularly exciting, but palatable enough, despite the inclusion of water, which has no place in a wine-based punch. I simmer the spices together in 235ml water, 'until the flavour is extracted', and then add a pint of wine, and some sugar to taste, and bring it all to the boil. Thing have moved forward in 500 years rather than just sticking everything into ye pan and hoping for the best, this recipe starts with a mulled tea. She's also pretty vague ('in making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful' she explains, helpfully), but at least the list of ingredients is more manageable: cloves, grated nutmeg, cinnamon, wine and sugar. Jumping forward five centuries, I turn to Mrs Beeton, Delia's Victorian great-grandmother, for advice. The mishmash of spice is overpowering – it tastes like something that might have been used to ward off the plague, rather than to make merry with during the cold, candle-lit evenings of the 14th century. Further than this, the recipe is coy, so I tip in some cheap French red, on the vague basis that wine was probably pretty rubbish in those days, and a suitably parsimonious amount of sugar, and taste. A historical site helpfully suggests substituting rosemary for this aromatic Indian root, so I stick a bit of that into the pestle and mortar as well. Use these slices for garnish or even Christmas decor.Given the drink's origins, I decide to start with a recipe from The Forme of Cury, a cookery book published about 1390, which starts, promisingly: 'Pur fait Ypocras …' I must grind together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise – although sadly I'm unable to lay my hands on any 'spykenard de Spayn'. Lay out your slices on a baking sheet covered in parchment and bake for 2 hours or so, flipping them a few times. You don’t want the slices to be transparent but the thinner the slice, the easier it’ll dry out. Grab a few oranges (or any citrus fruit) and slice them thinly. First, put your oven on as low as it’ll go – generally around 150 or 200 degrees F. I learned this trick recently and cannot believe how easy it is. If you really want to impress, garnish with a cinnamon stick and a dried orange slice. Once you’ve reorganized your spice cabinet (twice), toss in your brandy, orange slices and honey. Mulling spices are great for cider as well. Throw in what you have, taste test and iterate from there. Some blends also have star anise or cardamom. It can vary but if you don’t have a mulling blend, you probably have cinnamon, cloves, allspice and nutmeg. It’s very easy to drink which makes it perfect for a hot mulled wine.įrom there, throw in your mulling spices. I’ve been drinking Ritual which is a medium-bodied, fruity red from Chile.

Start off with a nice bottle of Pinot Noir. The best part is that you probably already have the ingredients in your pantry.

You can throw everything together in a slow cooker and keep it flowing all night long. Mulled wine is an excellent drink for a party in the cooler months. Of course, that means always having a perfect signature cocktail. I love being festive and enjoy going all out on the little details. Birthdays, holidays, themed nights, Tuesdays…I can make a party out of anything. By the time mid-September rolls around, I’m ready to trade in my margarita for something warm and cozy.īefore the pandemic, nothing got me more fired up than planning a celebration. The sweaters (#sweataweatha), the leaves, the colors and the flavors. The change from summer to autumn is definitely my favorite.

#HOT MULLED WINE RECIPE SKIN#

When you’ve gotten your 19th sunburn and all your skin is peeling off, that crisp autumn air comes rolling in. Right when you’ve gotten so sick of the winter that you think about moving to Aruba, the flowers start to bloom.

One of the greatest parts about living in the Northeast is the change of seasons. Jump to Recipe Print Recipe Jump to Recipe

Hot mulled wine recipe