Homemade Hot Mulled wine

Homemade hot mulled wine On the chilly evening or after a frosty walk it's so nice to warm yourself up with a mug of hot spiced wine. Mulled wine is a very cozy comfort drink, warming the body and soul...
Mulled wine can be prepared in a number of ways, but the spices and wine quality play a very important role:
Delicious wine makes a delicious beverage. As to spices, choose those that You like and enjoy.
I noticed that most of people indulge in the combination of cinnamon, ginger, nutmeg and lemon zest. With them mulled wine is very delicate, "gingerbread".
Clove, star anise, cardamom - posses a very intense flavor, their aroma interrupts others, so add them carefully.
The wine should be neither brought to a boil nor be simmering. Over low heat together with the spices, heat the mixture until before the advent of steam, the pan will begin to "make noise", it would seem that the wine here is boiling - it is the right time to cover the pan with a lid and turn off the heat. Wrap the pan in a towel so that it will keep warm longer while the spices open up their flavors. Wait 10-15 minutes and pour !
Per 3 servings:
  • 1 bottle semi-sweet red wine (25.36 fl oz / 0,7 l)
  • 3 tsp sugar
  • 1 tsp cinnamon powder
  • spice mix for mulled wine (
    2-3 cinnamon sticks
    ginger root 1 inch / 2-3 cm
    2-3 star anise
    2-3 cardamom seed
    1-2 clove buds
    3 allspice peas
    2 pinches nutmeg)
  • 1/2 lemon
For hot mulled wine, choose spices according to your taste:
ginger, cinnamon, nutmeg - have very nice warm flavor, you can put them more,
cloves, cardamom, star anise - all have intensive taste and aroma, they are pleasant, but it is important not to overdo it.
Slice the ginger root 1/2 inch (1 cm) wide. Keep in mind that apart from aroma, when in a large number, ginger adds spicy taste like black pepper.
Thinly cut or grate the zest of a half a lemon.
Slice the remaining pulp.
Mix 3 tsp sugar and 1 tsp cinnamon powder.
Put a pan over small heat, add the wine (25.36 fl oz / 0.7 l) all spices, lemon slices and zest.
For every 8 fl oz / 250 ml of wine add 1 tsp sugar (or the sugar-cinnamon mixture)
The wine should be hot (about 180°F / 80°C), but not boiling !
As soon as evaporation starts and the pan begin "making noise" as it is going to boil, cover the mulled wine with a lid and turn off the heat.
You can wrap the pan with a towel so it will retain heat longer.
Set aside for 10-15 minutes to let the spices extract the flavors well.
To make a "snowy" rim, dip the top of a glass in water, then dip in the sugar-cinnamon mixture.
Filter the mulled wine.
Pour into glasses and drink with pleasure !

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