Just follow the recipe and then, when cooled, decant into suitable storage bottles. This will also lead to the flavour deteriorating Don’t leave your wine to ‘keep warm’ for hours on end.Never let your wine simmer or boil as it cooks – this will destroy the flavours.In fact, it is best served at a lower temperature to allow the complex flavour profile to sparkle Mulled wine does not need to be served piping hot.I usually pick up whatever is on special at the supermarket for my vin brulé There is absolutely no need to spend a fortune on the wine in this recipe.Reheat gently and serve, garnished with orange slices and cinnamon sticks Tips and Frequently Asked Questions Tips Step 3: Strain through a fine-meshed sieve to remove the fruit and spices. Set aside to steep for at least 30 minutes but up up 1 hour (the longer the spices are left in, the more pronounced the flavours will be) Step 2: Remove from the heat and add the honey, lemon, allspice, cinnamon and ginger. Step 1: Poke the cloves into the orange and put into a large saucepan, then pour in the wine and heat, gently until steaming but not boiling If you don’t have any to hand, replace with more cherry brandy and orange liqueur. I’ve used Cointreau for my orange liqueur, but Grand Marnier makes a fine alternative.Īmaretto is an optional extra, but it does add another nod to Italy in the ingredients list. I’ve used Chianti here as I had a bottle that needed using up, but Sangiovese, Merlot and Primitivo are all good options. This recipe calls for an inexpensive fruity red wine, which, lucky for us, the Italians do so well. Though there are many variations of mulled wine the world over, Vin Brulé, rather unsurprisingly, insists upon Italian red wine. Teamed with some quality spirits, this drink is an absolute treat and not as light-weight as mulled wine can sometimes be. These ingredients add depth, freshness and a mellow quality to the vin brulé. Over the years I’ve adapted and changed the recipe, but have still kept the integral parts (honey, citrus & clove) the same. I’ve been making Italian mulled wine for 10+ years, having first latched onto a recipe in Taste Italia magazine in 2007 (sadly no longer in publication). It’s an added bonus that this drink can be made in advance – it stores well for 5 days and it is easy to reheat. I tend to start enjoying this tipple anytime from early December and I find that it’s a universally popular drink to serve to guests at this time of the year. As an Amazon Associate, I earn from qualifying purchases.įor me, nothing quite says that Christmas is on its way until I’ve sipped on my first glass of vin brulé – aka Italian mulled wine. This deeply warming and comforting Italian mulled wine is easy to prepare, serves a crowd and screams of Christmas. No other drink rings out the arrival of the festive season quite like vin brulé does.
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