Thermapen: How To Make and Serve Mulled Wine

The Christmas season is now upon us which means that the food and drink festivities can begin! Whether you’re having people over to your house or just looking for a cosy night in, mulled wine will always go down a treat at this time of year. Sure you can pop down the shops, buy a bottle or two and hope for the best, but homemade mulled wine is easy to make and definitely tastes that little bit more special.

Mulled wine is seen as a traditional winter drink, and has been thought to have originated as far back as the 2nd century. It is believed to have been created by the Romans who would heat wine to defend their bodies against the cold winter. However back then they used to use “mulling irons” to warm it through. They would heat their iron in the fire, shake off any ash and then dip the iron into the spiced wine to heat it up. Of course nowadays we use much easier methods such as the stovetop or a slow cooker, we also know that to ensure a perfectly mulled wine you need to heat it through to the correct temperature. If you heat up your mulled wine too much and boil the mixture you will both burn off the alcohol and turn the spices bitter. We suggest using a Thermapen to ensure that your mulled wine is the star of the show, not a scalding hot disaster…

Ingredients

  • 1 1/2 bottles of red wine (we chose one with notes of winter berry)
  • 1 large orange
  • 1/4 lemon
  • honey
  • 4 cloves
  • 4 star anise
  • 1 stick of cinnamon
  • 1 teaspoon vanilla essence

Method

Cut the orange in half, grate the peel from one half and squeeze its juice into cup, cut the other half into thin slices.

Grate the peel from the lemon into the pan ,and squeeze its juice into the cup.

Add the Cinnamon stick, vanilla essence, cloves and star anise

Pour the bottle of red wine into the pan and warm to about 65°C, checking the temperature with your Thermapen. It is very important not to boil the mixture.

Add the orange juice & lemon juice into the pan after the wine has been warmed.

Add honey to taste, stirring whilst adding.

SERVE (If possible use warmed gasses)

 

You might also like: Traditional Christmas Glazed Gammon with Thermapen

SHOP NOW: Thermapen Classic

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