- 3 x 70c bottles of red wine (Chianti or Rioja works well)
- 5 clementines
- 3 Whole cinnamon sticks
- 3 star anise
- ½ nutmeg – freshly grated
- 250g golden granulated sugar
- 1tsp vanilla bean paste
- Best prepared several hours ahead of serving to allow the flavours to fully infuse. Pour the wine into a large, sturdy pan. Add the sugar, spices and vanilla bean paste.
- Slice the clementines (with the skins on) into 1cm discs and tumble into the wine.
- Stir over a low heat until all the sugar has dissolved and the wine begins to steam – do not allow it to boil at any point as this will burn off the alcohol.
- When the sugar has dissolved and the wine has begun to steam, turn off the heat and clamp a lid onto the pan. Pop the pan to one side to rest for at least two hours before you’re ready to serve. I always make my mulled wine in a cast iron pan as I find this holds its heat better – aiding the spice infusion. Don’t worry if you don’t have a cast iron pan though – a normal one will suffice.
- About 20 minutes before you are ready to serve, return the pan to a low heat. Stir occasionally until the wine is steaming once more, before turning the heat down to the lowest setting. Again, don’t allow the liquid to boil.
- To serve, pour a 30-60ml measure of your favourite liquor into a mug or goblet and top up with mulled wine – capturing a slice of clementine in each cup for decoration. Drink while warm and enjoy.
- Category: Party drinks
- Cuisine: British
Keywords: Christmas, Mulled Wine, Drink, Party Drinks, Christmas Party, Festive, Father Christmas, Santa, Clementines, Red Wine, Punch