Magical aromas are simmering on the stove. Spices and citrus fill the air while gently infusing a fruity Pinot Noir!
We’re on top of the magic of Christmas and there’s nothing better to wind down from the hustle and bustle than with a gorgeous mulled wine. Christmas always brings memories of my Mom and though she was raised a devout Baptist this was a beverage she loved.
Mulling is such a simple process. Whole cloves and whole allspice simmer along with cinnamon sticks in a light simple syrup. Then thinly sliced lemons are tossed in to steep in the spiced liquid. A bottle of wine is gently warmed, infusing these subtle notes making for a spectacular drink.
A Pinot Noir is a great wine for mulling with its lighter body and fruity notes. But use your favorite red wine. Just remember – the secret to a good mulled wine is to warm the wine gently but never let it boil.
Serve mulled wine in mugs or wine glasses – it’s an elegant way to toast this Christmas Eve!
Mulled Wine
5 whole cloves
5 whole allspice
6 small cinnamon sticks
½ cup sugar
2 cups water
2 lemons, sliced thin
1 bottle Pinot Noir
Place the cloves and the allspice in a small mulling spice ball.
In a saucepan over medium heat, add the sugar and the water, along with the cinnamon sticks and the spices in the mulling ball.
Cook the liquid stirring occasionally until the sugar has dissolved, about 10 minutes. Reduce the heat to medium-low and simmer for 15 minutes. Remove the pan from the heat and add the lemon slices. Cover and let the mixture steep for 20 minutes.
Stir in the wine and return the pan to a medium-low heat. Gently warm the wine but do not allow it to boil.
Ladle the mulled wine into wine glasses or mugs.
Serves 4.
Mulled Wine
Equipment
- medium saucepan
Ingredients
- 5 whole cloves
- 5 whole allspice
- 6 small cinnamon sticks
- ½ cup sugar
- 2 cups water
- 2 lemons, sliced thin
- 1 bottle Pinot Noir
Instructions
- Place the cloves and the allspice in a small mulling spice ball.
- In a saucepan over medium heat, add the sugar and the water, along with the cinnamon sticks and the spices in the mulling ball.
- Cook the liquid stirring occasionally until the sugar has dissolved, about 10 minutes. Reduce the heat to medium-low and simmer for 15 minutes.
- Remove the pan from the heat and add the lemon slices. Cover and let the mixture steep for 20 minutes.
- Stir in the wine and return the pan to a medium-low heat. Gently warm the wine but do not allow it to boil.
- Ladle the mulled wine into wine glasses or mugs.
