Image source: VICUSCHKA / photocase.de
Not all mulled wine is the same. You will know this at the latest when you have drunk a higher quality mulled wine and never reach for the Billo bottle again. But nothing beats homemade mulled wine. We tried out a few variations of mulled wine and punch this winter and are introducing you to the best recipes:
Classic Deluxe (with extra shot)
1l red wine (e.g. Pinot Noir)
100 ml brown rum
5 tbsp cane sugar
1 lemon
1 orange
2 cinnamon sticks
5 cloves
2 pieces star anise
1 tsp cardamon (grated)
Slice the lemon and orange. Put all the ingredients in the pot and heat up. ATTENTION: The elixir must not boil. Shortly before the bubbles appear, turn down the heat and let it sit, covered, at a very low temperature for at least an hour.
White Glühwein
1l white wine (e.g. Riesling)
5 tbsp honey
3 oranges
2 cinnamon sticks
1 vanilla bean
4 pieces of star anise
Squeeze the oranges and put all the ingredients in a pot and heat. Again, don't boil it, just heat it up and - as described above - let it steep for an hour. Tip: Halve the vanilla pod first, scrape the pulp and then put the entire pod in the pot. This gives the white mulled wine more vanilla flavor.
Apple and berry mulled wine
1l cider
10 CL Calvados
200 g berry mixture
6 tbsp maple syrup
1/2 lemon
2 pieces of star anise
Put everything (except the Calvados, the berries and the lemon) in the pot, heat it up and turn the heat down just before boiling. Now let it sit for half an hour. Then add the juice of the squeezed lemon into the mixture and then strain the wine. Pour the thawed berries into glasses, pour the Calvados on top and pour in the wine.
Mulled wine in Japanese
250 ml sake
275 ml jasmine tea
1 lemon
1 lime
4 tbsp cane sugar
Heat the sake with the lemon juice and sugar in a saucepan until the sugar has melted. Then pour into glasses, pour over freshly brewed jasmine tea and place one or two slices of lime per glass.
Virgin mulled wine
1l grape juice
250 ml apple juice
500 ml unsweetened fruit tea
1 lemon
1 cinnamon stick
8 cloves
1 tsp cardamom (grated)
Put everything except the lemon in the pot, heat carefully and let it steep for 3/4 hour over very low heat. Then squeeze lemon if you like and add the juice.
Vegan eggnog
200 ml rum (but a high quality one!)
750 ml vanilla flavored soy milk
250 ml soy pudding (vanilla)
3 tbsp sugar
1 tbsp vanilla sugar
Put everything in the blender until it becomes creamy. If the mixture becomes too thick, add more soy milk and mix again. If you like it warm, you can briefly heat the feast in a pot (but don't boil it!). Licka yummy!
Punch in Chinese
250 ml arrack
250 ml kirsch
1l jasmine tea
125 ml lychee syrup
250 g cane sugar
4 oranges
1 vanilla bean
4 cloves
Let the arrack, kirsch, orange juice, cloves, sliced vanilla pod and sugar steep in the pot. After 30 minutes. Strain and heat briefly with tea and lychee syrup without letting it boil.
And now that you've tried all the variants:
Image source: http://echtfreude.com/39152/ein-gluehwein-swei-gluehwein
If you want to drink really good mulled wine in the final spurt for Christmas, invite your joy over and conjure up one of these 5 variants. Guaranteed better than the mulled wine at the first Christmas market you find.
