I have a wine problem. Not that I drink too much, I just have too much – it was an accident, I swear! Boo and I took a trip to Paso Robles the beginning of the year and I definitely enjoyed the wine too much! So much in fact, that I bought three wine club memberships. Well, I forgot to cancel two of them which I got surprise shipments for the week before my birthday – add in my bday wine and there is definitely some crowding! Time to put some to use and what better way in the fall than with some mulling spices! Note to self, cancel one of them!
There are a few ways to make mulled wine, but I opted for the stovetop given the ease and lower amount of time than a crockpot. The water helps lighten it up and allows the sugar to dissolve without boiling the wine. It is surprisingly easy to make and downright delicious! Ready to make some? As long as you are 21 and up (in the U.S.) for this one!
This recipe uses coconut sugar which has a lower glycemic index than regular sugar, but you can sub that in if you don’t have it. It also doesn’t contain cider or apples as those contain FODMAPs. Those who aren’t sensitive could use cider instead of water. For the spices and orange peel, you could add them directly in to the water and sugar mixture or you can place in cheesecloth secured with string. That way you can simply pull out when you are done. I didn’t have any string handy and opted to just strain.
You can experiment a bit on the spices if you don’t have star anise, you can probably omit. You definitely need the cinnamon and allspices and/or cloves to get that wonderful mulled spice taste! Garnish with optional twist of orange peel and a cinnamon stick.
- 1½ cups water
- ½ cup coconut sugar
- juice from half an orange
- 2, 3 inch long pieces of orange peel, plus more for garnish
- 2, 3 inch long cinnamons sticks, plus more for garnish
- 8 whole allspice
- 2 whole star anise
- pinch of clove
- 1 750mL bottle of red wine
- Bring water to a boil and dissolve coconut sugar.
- Add orange juice, peel and spices and return to a boil. Let simmer for 10 minutes to let flavors meld.
- Strain mixture and discard peel and spices. Return the mixture to pot and add wine and heat until hot, but not boiling.
- Ladle into mug and garnish with cinnamon stick and orange peel.