Mulled wine has survived throughout the centuries in cultures worldwide for good reason: There’s still nothing better than a hot, spicy cocktail on a chilly night. The ubiquitous winter warmer enjoys a reputation as both a good way to get rid of cheap wine and a luxurious holiday treat. And it’s true: You’re equally as likely to come across the stuff at a dive bar as you are at a fancy Christmas party.
Our friends at ChefSteps wrote in this week with a simple recipe sure to come in handy as the days continue to get shorter and we brace for what’s been forecasted to be a harsh winter. All you really need is a bottle of decent full-bodied wine and a variety of bitters and spices. Check out the recipe, along with a brief instructional video, below.
Servings: 2 liters
2 (750 mL) bottles red wine
1 (750 mL) bottle sweet vermouth
3½ ounces Angostura bitters
Peels from 2 oranges
2 grams clove
Peel from 1 lemon
About 6 whole green cardamom
About 4 whole cinnamon sticks
6 grams nutmeg
About 10 whole star anise
About 3 vanilla beans, split
3½ ounces brown sugar
- Combine all ingredients in a large pot and bring to a simmer over high heat, then cover and reduce heat to low.
- Steep on low heat, covered, for at least 1 hour.
- Strain or ladle, and serve hot.
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering free online classes called Cooking Sous Vide: Getting Started and Burgers, as well as a $10 class called Cooking Sous Vide: Beyond the Basics and a $14 class called Coffee.