To avoid any confusion for non-US readers, when I say apple cider, I'm using US terminology. In the UK, the drink that's most similar is called pressed cloudy apple juice. I have not tried this with alcoholic apple cider. How to make homemade mulled wine

Wine: No need to splurge on a pricey bottle — a mid-range bottle of dry red or white wine will do. (Or if you’re making a big batch, this is a great recipe to break out a nicer boxed wine too!) The best wine for mulled wine will be fruity and full-bodied, so that it can withstand the heat and not have its flavor completely drowned out by the aromatics. I recommend looking for a bottle of Zinfandel, Merlot, Grenache,Brandy: Similar to sangria, it’s also traditional to spike your mulled wine with an extra bit of liqueur. Brandy is the traditional choice, but Cointreau (or another orange liqueur) or tawny port are also delicious alternatives. If you are giving gifts you will want to make them look that extra bit special. You can simply add a brightly coloured bit of ribbon or a small rustic gift tag to your spice sachet. When it comes to serving mulled wine, presentation is key. Use a ladle to carefully pour the wine into heat-proof mugs, ensuring each has a proper balance of liquid and fruit. An authentic mulled wine experience offers a variety of warming garnishes, with orange slices, citrus, and apples being popular choices. This traditional homemade mulled wine recipe is incredibly easy to make and always SO cozy and delicious.

Dutch Oven. A deep, wide-rimmed Dutch oven is the perfect vessel for warming this mulled wine recipe on the stovetop. Step 2: Cut a section of baker’s twine long enough to float the spices in a large pot, and still wrap around the handle to prevent the tag from falling in. Tie a large knot at one end, and wrap some excess around two fingers to bundle it in a neat coil – this will be stored inside the tag until the spices are being used. Set the coiled twine aside briefly. Experimentation with various types of red wines, such as Merlot, Cabernet Sauvignon, Zinfandel, or Grenache, can lead to interesting taste combinations. For a milder variation, consider using a white wine or Malbec instead.If you want a bigger flavor, keep in mind that cloves are stronger than allspice. WHAT YOU'LL NEED FOR MULLED WINE Use Whole Spices. I don’t recommend ground spices, as they will float on top of the wine and not incorporate properly. If you don’t want to invest in big bottles or bags of dried spices, visit a grocery store with a bulk section that has spices, or a spice store that sells smaller quantities.

You can make your own tags, or save time by buying these handy Christmas kraft tags instead. What can I do with this homemade mulling spice?

HOW TO MAKE MULLED WINE

Step 3: Clip the corners of each unfolded tag, using either a punch or scissors. Fold the tag in half lengthwise – the tag should now remind you of an oversized tea bag tag. Place the coiled twine inside the fold, with the knot on the inside and the tail of the twine coming out the bottom of the folded card. Use a stapler to staple the two ends of the folded card closed, with the tail of the twine coming through the middle of the stapled section. If tugged gently, the twine should be able to slide out of the folded section. Non-Alcoholic Options. Kids and non-drinkers will appreciate French Hot Chocolate and or a Hot Chocolate bar with marshmallows and candy canes. Or make a big batch of Apple Cider. I also recommend including instructions for how to use the mulling spices to make mulled wine or apple cider.

All you have to do is heat some apple cider, add your homemade mulling spice sachets, and then simmer until the flavor is right where you want it. Using a slow cooker on a low heat setting is an excellent option for maintaining the ideal temperature, as it ensures even and controlled heating. Simply set the cooker to low and let it do the work for you. It also keeps the mulled wine warm for an extended period, making it ideal for serving at gatherings. Serving and Garnishing For those who prefer a milder flavor, a white wine or Malbec might be a more suitable option. If opting for white wine, the spices can be adjusted accordingly to suit the lighter notes.Also known as glühwein, vino caliente, glögg, vin brulé, bisschopswijn, vin chaud, candola, vinho quente…or literally a hundred other names, depending on where in the world life may find you. Needless to say, it seems like just about everyone in the world loves some hot wine. And clearly, I can vouch that you all do too! The best brandy for mulled wine is a matter of personal preference, but generally any affordable, medium-bodied, and fruity brandy will complement the flavors in mulled wine. Consider using a brandy like St-Rémy VSOP, Courvoisier, or E&J XO, which are both cost-effective and flavorful options. What are the key ingredients for mulled wine? Sweetener: Feel free to add your favorite sweetener to taste. Sugar is classic, but I prefer to naturally sweeten mine with either maple syrup or honey. Finding the right balance of sweetness is also crucial. Sweeteners like sugar and honey can be adjusted to taste. But be mindful of their impact on the flavor profile. A hot toddy, for instance, would traditionally be sweeter than mulled wine, so adjustments may be necessary. Using Different Cookware Simmer. Heat until the wine almost reaches a simmer over medium-high heat. (Avoid letting it bubble in any way. Alcohol begins to vaporize at 172°F, so take care to ensure that the wine does not evaporate.) Reduce heat to low, cover completely, and let the wine simmer for at least 15 minutes or up to 3 hours.