White Alpine Mulled Wine
For many, mulled wine is a way to get rid of the undrinkable stuff. The kind of wine that’s bottled right before it turns to vinegar.
But mulled wine isn’t just a nice-smelling, and not-very-nice-tasting, Christmas thing. It’s an institution. A spicy, sweet and warming elixir – a literal glass of festive cheer – that’s also a proven (disclaimer: not proven) essential for survival in cold climates.
If you’ve been scarred by one too many icky mulled wines, I’ve got just the thing. A white mulled wine (I made mine with a buttery chardonnay) that’ll replace all the bad memories with a bright white, crystalline and Christmas-spiced, utterly delectable twist.
Cook time: takes around 15 minutes
1 bottle medium (drinkable) white wine, e.g. chardonnay
2 sticks of cinnamon
2 star anise
4 strips of lemon peel
6 strips of orange peel
2 tbsp caster sugar
1 tsp Grand Marnier per glass/optional
Step 1: Put white wine, cinnamon, cloves, star anise, peel and sugar in a pan over medium heat. Stir the mixture until the sugar dissolves (make sure it doesn’t boil), then turn the heat down to low for 5-10 minutes to let the flavours infuse.
Step 2: Pour 1 tsp of Grand Marnier into each mug or heatproof glass. Top with your white mulled wine and serve warm.
Tip: Need more hob space? After the white mulled wine warmed up enough, transfer it to a slow cooker set to medium-low, so you can keep coming back to it.
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