Mulled Wine Season
With the long winter nights approaching, thoughts of curling up on the couch with a nice warm drink fill our minds. Mulled wine is one of our favourite winter drinks. Although the current situation has stopped us from warming up a batch to share with you, we can still pass along this tradition!
Now usually Martin gets up Sunday morning and starts the wine on a simmer outside by the big oak doors. 7am might be a little early for you to start thinking about making an alcoholic drink, so you can wait until after lunch before turning on the heat.
What you will need:
- Butchers twine
- Approx 2 tbsp of Mulling spices
- 1 bottle of Chaberton Red or White wine (750ml, we prefer red)
- 1/2 cup white sugar (add more or less depending on the sweetness of the wine)
- 1 tsp maple syrup
Wrap the spices tightly in the cheesecloth and secure with the butchers twine. You will want enough layers so that you do not see the spices through the cloth. Gently tap the bundle on a hard clean surface to remove any of the fine powdery spices.
Pour your wine into a pot or saucer on the stove and turn on the heat to med-low. Heat the wine to a simmer where there are a few small bubbles reaching the surface, DO NOT BOIL the wine. Once the wine is warmed, place the bag of spices inside the pot and let simmer for at least 2 hours.
Bring down the heat to low and add the sugar a little at a time until you reach desired sweetness. Then add the teaspoon of maple syrup. Let “mull” for another 10 minutes, and then serve warm with your favourite holiday cookie or loaf!
For digital copy of the recipie select the size of the bottle or box of wine below