It seems that year after year I find myself craving the warmth of mulled wine just before we teeter into winter. Of course, year after year I tend to make it the same way only reducing the sugar as I’ve adapted to the less syrupy French version. But this year, I guess I just wanted to change it up, I’ve considered it other years but never taken the plunge and then finally, instead of going to the same familiar flavour, I decided to try a small little change and use white wine instead of red for a bit of a perkier flavour.
Do I have a real preference between the two? No, probably not… but it does feel good to try something different and in some small way change up the routine. How about you? Do you tend towards the same recipes never trying the new one or are you always reaching for something new?
I’d love to hear what you think about White Mulled Wine, try out the recipe below and let me know in the comments how you do and which you prefer.
Mulled White Wine
- 1 bottle white wine
- 2 clementine oranges, quartered
- 1/2 lemon, quartered
- 4 tbsp sugar
- 12 cloves, whole
- 2 pods green cardamom
- 10 allspice, whole
- 2 sticks cinnamon
- Quarter your clementines and lemon and pierce them with the 12 cloves and add to a medium-sized saucepan.
- Open up the cardamom pods and place in a tea infuser ball with the allspice if you have one or throw them directly into the pot followed by 2 sticks of cinnamon and the sugar and pour your bottle of wine over top.*Pick a wine that's not too expensive but that you'd still happily drink because bad wine is still bad wine even with spices.
- Place the pot on a medium-low heat so it won't boil and just take your time and check after about 20 minutes to see how the infusion is going. Once it's to your liking, remove the cinnamon sticks so it doesn't become too astringent with time and squeeze the clementines just before serving.
- Pour into your favourite mugs and enjoy!
[…] my recipes for White Mulled Wine or the more traditional Red Mulled Wine if you need […]