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Nutrition: per glass

  • kcal236
  • fat0g
  • saturates0g
  • carbs25g
  • sugars25g
  • fibre0g
  • protein0g
  • salt0.04g
    low

Method

  • step 1

    Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.

  • step 2

    Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.

  • step 3

    Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.

Recipe from Good Food magazine, December 2008

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Comments, questions and tips (23)

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Overall rating

A star rating of 4.8 out of 5.18 ratings

Deline

question

Hi, The recipe states it can be made well ahead of time - how long will it keep for? Thank you

flauffy

A star rating of 5 out of 5.

Delicious mug of mulled wine, I served this hot and omitted the star anise as didn't have any. Used filfar liquor rather than Cointreau. Warming on a cold winter's eve.

RuthBaker

Beautiful flavours, I tried this room temperature, warm and cold. My preference was the room temperature. As we left it for a few days in the fridge the flavours really developed to a spicy taste.

lizleicester

A star rating of 5 out of 5.

We had this warm because there wasn't time to chill it. It's really delicious and quite strong, but that might have been because 3 of us drank it all!! Merry Christmas!

Dry Ice Supply UK

These look really good with a dry ice cocktail stirrer. If you want to impress your guests over Christmas, before serving, place a dry ice cocktail stirrer into your cocktail glass for spectacular smoke effects to get that extra WOW factor!

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