Classic Mulled Wine

Instructions

1. 1

   Slice one Orange into rounds and use a Peeler to peel wide strips of zest from the Lemon Zest Peeled In Wide Strips, avoiding the bitter white pith. Lightly crush the Cardamom Pods Lightly with the flat of a Knife.

2. 2

   Pour the entire bottle of Dry Red Wine Such As Merlot, Cabernet Sauvignon, Cotes Du Rhone into a Saucepan over medium-low heat. Add the Orange Juice and Brandy (if using).

3. 3

   Add the Orange rounds, Lemon Zest Peeled In Wide Strips strips, Cinnamon Sticks, cloves, Star Anise, crushed Cardamom Pods Lightly, Nutmeg Freshly Grated Preferred, and Bay Leaves (if using).

4. 4

   Stir in the Honey Or until dissolved. Start with 3 tablespoons and adjust sweetness later — different wines vary in dryness.

5. 5

   Heat the wine slowly over medium-low heat until it just begins to steam and tiny bubbles appear around the edges — about 160°F. This takes roughly 10–15 minutes. Do NOT let it boil; boiling will cook off the alcohol and can make the wine taste harsh.

6. 6

   Once steaming, reduce the heat to the lowest setting. Let the wine gently infuse for 10 more minutes, keeping it below a simmer. Stir occasionally.

7. 7

   Taste and adjust: add more Honey Or for sweetness, a splash more Brandy for warmth, or a squeeze of lemon juice for brightness.

8. 8

   Strain the mulled wine through a Sieve into a heatproof Pitcher (Large) or ladle directly into mugs. Discard the spent spices.

9. 9

   Garnish each mug with a fresh Orange round and a Cinnamon Sticks. Serve immediately and enjoy while hot.