Mulled wine: useful properties, cooking methods, unusual recipes

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Mulled wine is a red wine heated to a temperature of 70-80 degrees with sugar and spices. Mulled wine is a traditional winter drink in Europe. It is traditionally consumed in Austria, Germany, Great Britain and Scandinavian countries at Christmas markets and outdoor festivals.

The first recipes for a drink close to mulled wine were known in ancient Rome. Then the wine was mixed with spices, but not heated. Real hot wine appeared during the Middle Ages in the countries of Northern Europe and Central Europe. The drink was made on the basis of Bordeaux or other red wine and flavored with galangal herb.

Mulled wine: useful properties, cooking methods, unusual recipes

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What is useful mulled wine

The basis of mulled wine – red wine – has an antibacterial and antioxidant effect. Hot wine in small doses has a beneficial effect on the human body, slows down aging and improves immunity.

Wine contains a large amount of flavonoids – natural organic compounds with a pronounced antibacterial and antimicrobial effect (more than citrus fruits, other fruits and berries, onions, green tea). At the same time, flavonoids in wine are characterized by high bioavailability – they more easily find access to precisely those organs that need them.

Wine contains one of the most useful bioflavonoids – quercetin. Quercetin is also present in onions, blueberries, tea, grapes and helps fight various infections, including viral ones.

Another main component of red wine – resveratrol – blocks inflammation and speeds up recovery.

Mulled wine: useful properties, cooking methods, unusual recipes

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Useful properties of spices for mulled wine

Spices in mulled wine affect not only the taste, but also the healing properties of the drink. It is in mulled wine that all the healing properties of the following components are manifested.

Cinnamon – has a high antioxidant effect. Cinnamon essential oil also has antimicrobial properties. In medicine and aromatherapy, the use of cinnamon is associated, first of all, with the beneficial effect on a person of a complex of its volatile aromatic substances. Cinnamon essential oil is a valuable ingredient in cold medicines.
Cloves are an essential spice in most mulled wine recipes. Clove essential oil is an official remedy in many developed countries. Clove is often a component of painkillers, cold ointments and balms.
Nutmeg – has a very strong stimulating and tonic effect. It also strengthens the memory, the nervous system, treats impotence, heart disease, and many benign tumors. It is part of the immune-strengthening formulations. In small doses, it is a good sedative, perfectly relaxing and inducing sleep. It is also effective in the treatment of colds.
Cardamom – has a calming, tonic, expectorant, antispasmodic, analgesic, hemostatic, enzymatic, antifungal effect. Strengthens the immune system. Normalizes digestion. Removes sludge. Stimulates sexual activity.
Allspice – contains pimento oil and helps with stomach weakness.

Mulled wine: useful properties, cooking methods, unusual recipes

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How to prepare mulled wine

In the simplest version, for the preparation of mulled wine, you can use a set of ready-made spices for wine. Despite its external primitiveness, this option is convenient for those who simply do not want to make an effort to select an aromatic bouquet. A set of spices for mulled wine, in ready-made sets, is quite acceptable.

To prepare the right, delicious mulled wine, you need to take a couple of bottles of red dry or semi-dry weak wine, usually inexpensive, so as not to destroy the exquisite bouquets of flavors (it should be borne in mind that vintage and ordinary wines are almost equally liked when heated). In some mulled wine recipes, cognac or rum is added to it.

The alcohol content according to the rules established in Germany should not be less than 7%. Mandatory spices – cinnamon, cloves, grated nutmeg, and it is also desirable to add chopped lemon, apple, sugar or honey. In the Scandinavian countries, almonds and raisins are also added, this version of the drink is called glög (in Swedish Glögg – unlike the German Glühwein, which does not include these components). The wine is heated almost to a boil, but not boiled, after which spices are added and infused for 10-15 minutes.

There are 2 main ways to prepare mulled wine – with and without water. Let's briefly consider each of them.

Cooking method with water

Water is boiled in a container in the ratio of 150-200 ml per 1 liter of wine, spices are added. Spices are briefly boiled in water so that they release their fragrant essential oils. After that, sugar or honey is added. And last but not least, the wine.

Cooking method without water

Mulled wine is prepared by heating wine together with sugar and spices to a temperature of 70–80 °C. Heating is carried out on medium heat with occasional stirring. After that, you need to let the mulled wine brew under the lid for 40-50 minutes, since the aroma of spices is revealed gradually.

Do not bring mulled wine to a boil. It is better to use spices that are not ground, otherwise it will not be possible to filter the drink, and it will squeak on the teeth. As a rule, cinnamon, cloves, lemon peel, star anise, honey, ginger are added to mulled wine. Black pepper, allspice, bay leaf, cardamom can be used. Apples, raisins, nuts can also be added.

Mulled wine: useful properties, cooking methods, unusual recipes

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Non-standard mulled wine recipes

Mulled wine "Kyiv"

2 bottles (0,75 l each) red dessert wine
1 bottle (0,5 l) cherry brandy
5–6 pcs. carnations
a pinch of ground cinnamon
1 lemon

Pour wine, liqueur into an enamel bowl and bring the mixture to a boil, but do not boil. Then add spices, thinly sliced lemon, let it brew for about 10-15 minutes.

Mulled wine "Bulgarian"

1 bottle (0,75 l) table red wine
200 city. Sahara
200 gr. apples
15-20 peas of black pepper
20 gr. cinnamon
10 gr. carnations
1 lemon

Bring a mixture of wine, sugar, diced apples and spices to a boil, remove from heat and let it brew for 10-15 minutes. Then strain, pour into glasses, putting in each a slice of lemon and a few cubes of apples.

Mulled wine "Vostok"

2 bottles (0,75 l each) dry red wine
200 city. Sahara
cinnamon to taste
5–6 pcs. carnations
2 lemons

Pour the wine into a saucepan and heat, adding cloves and cinnamon. When the wine is warm enough, add the juice of 1 lemon and 1 more lemon, cut into circles. Pour in sugar, mix well to dissolve the sugar, and bring to a boil (but do not boil). Let it brew for about 10 minutes, and you can drink. Can be consumed chilled.

Mulled wine "DM-sky"

2-3 bottles (0,75 l each) of red wine (preferably dry or semi-dry)
7 pcs. carnations
on the tip of a cardamom knife
a grain of ground cinnamon
5 peas black pepper
grated nutmeg
3 tablespoons (or more to taste) honey
2 oranges (large, sweet and thin-skinned)
1 lemon

Cut oranges, lemon into small cubes in wine, add cloves, cardamom, cinnamon, pepper, nutmeg, honey. Bring everything to a boil and simmer over low heat for 10 minutes. Served only hot.

Mulled wine "Road"

1 bottle (0,75 l) table red wine
1 bottle (0,75 l) table white wine
50 gr. lemon tincture
5–6 pcs. carnations
a grain of ground cinnamon
grated nutmeg

Mix all ingredients, bring to a boil and strain.

Mulled wine "Winter"

1 bottle (0,75 l) table red wine
1 l infusion of strong tea
5–6 pcs. carnations
a grain of ground cinnamon

Mix wine with tea infusion in an enamel bowl and bring to a boil.

Mulled wine "Kuzhusar"

1 bottle (0,75 l) table red wine
200 ml of water
3 tablespoons hibiscus tea
6–8 pcs. carnations
2 teaspoons ground cinnamon
5 tablespoons of sugar (preferably honey);
zest of 1 lemon

Add hibiscus tea, cloves, cinnamon and lemon zest to the water. Boil. Infuse for 5 minutes, wrapped in something warm if possible. Strain. Pour wine, add sugar or honey. While stirring, heat to a boil, but do not boil!

Mulled wine: useful properties, cooking methods, unusual recipes

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Mulled wine "Mocha"

1 bottle (0,75 l) table red wine
150 city. Sahara
3 glasses (about 100 gr.) cognac
2 cups natural coffee

Mix coffee, wine, sugar and cognac and heat.

Mulled wine "Death"

2 bottles (0,75 l each) dry red wine
200 g water
100 gr. alcohol (or 200 gr. vodka)
300 city. Sahara
5–6 pcs. carnations
a pinch of ground cinnamon
grated nutmeg
cardamom
star anise
1 packet of vanilla sugar
some lemon balm or mint
1 orange or 2 tangerines

Pour the ingredients into the water, and chop the oranges together with the peel, boil. Keeping it on fire, pour in the wine. As soon as it begins to boil, remove from heat, bring to the table, open the lid, quickly pour in the alcohol and close the lid before the alcohol evaporates from the pan. Remove the lid after a quarter of a minute.

Mulled wine Shagane (based on 1 person)

red port – 100 gr.
orange liqueur – 25 gr.
lemon – 1/3 pc.
nutmeg

Port wine is poured into the dishes and brought to a boil, but not boiled. Then liquor and lemon, cut into thin slices, are added to the hot wine. The mixture is infused for 10-15 minutes. Hot mulled wine is poured into cups, and sprinkled with grated nutmeg on top.

Mulled wine Scheherazade (based on 1 person)

red semi-sweet wine – 150 gr.
cognac – 20 gr.
granulated sugar – 20 gr.
lemon – 1/3 pc.
cinnamon and cloves to taste

Wine is poured into a pot, and sugar is dissolved in it. Then, it is brought to a boil, but not boiled. The hot wine is taken off the heat, spices and slices of lemon are added to it. Brandy is poured in and allowed to steep for about 10–15 minutes. The ready hot mulled wine is poured into cups.

Mulled wine Nectar (based on 1 person)

red dry wine – 150 gr.
Benedictine liqueur – 10 gr.
honey – 20 gr.
lemon juice – 10 gr.
1 drop rose oil
cinnamon and cloves to taste

Wine is poured into the dishes, and then brought to a boil, but not boiled. Remove the hot wine from the fire, add cinnamon and cloves to taste, add liquor, cognac and let it brew for about 10-15 minutes. Ready hot mulled wine is poured into cups.

Orange mulled wine (for 1 person)

red port – 100 gr.
orange liqueur – 25 gr.
lemon – 1/3 pc.
pinch of nutmeg

Port wine is poured into the dishes, and then brought to a boil, but not boiled. Hot wine is removed from the fire, cinnamon and cloves are added to it to taste, liquor is added. Ready mulled wine is poured into cups, and sprinkled with grated nutmeg on top.

Mulled wine: useful properties, cooking methods, unusual recipes

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"London Dock" (based on 1 person)

dark rum – 2 tbsp. l.
red wine – 45 gr.
lemon – 1 twist (narrow long strip of peel, rolled into a spiral)
pinch of nutmeg
sugar – 2 tsp
cinnamon – 1 crust.

In a beer mug, dissolve sugar in a small amount of hot water. Add spirits, lemon twist, cinnamon and pour over hot water. Stir and add nutmeg as a garnish

Tea mulled wine (for 1 person)

tea infusion – 100 gr.
apple juice – 30 gr.
apricot juice (or grape) – 30 gr.
sugar – 20 g.
cognac or rum – 10 gr.

Mix juices with sugar and add strong tea infusion. Then close the vessel with a lid and put on low heat for half an hour, but do not bring to a boil. Then add cognac or rum to the solution. Most importantly, tea is always poured into the fruit mixture. You can add aromatic spices (cinnamon, cloves, nutmeg).

Red mulled wine (for 1 person)

dessert sweet red wine – 150 gr.
cherry liqueur – 50 gr.
lemon – 1/3 pc.
cinnamon and cloves to taste

Pour wine, liqueur into the dishes and bring the mixture to a boil, but do not boil. Then spices are added to the mulled wine, lemon, cut into thin slices, and let it brew for 10-15 minutes. Hot mulled wine is poured into cups.