Traditional mulled wine with honey, orange, and spices - photo 1
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Traditional mulled wine with honey, orange, and spices

Drinks European cuisine 30 min Medium 13 wyświetleń ~40.02 PLN - (0)
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Description

Classic, warming mulled wine for cold winter days. This traditional drink is known throughout Europe — red wine heated with honey, orange, apple, and aromatic spices: cinnamon, cloves, star anise, and ginger. The drink has a rich, spicy aroma, pleasant sweetness from the honey, and a fresh citrus note that balances the tannins of the wine. Serve hot in thick glasses or mugs, garnished with a slice of orange and a cinnamon stick. Perfect for social gatherings, evenings by the fireplace, or holiday and welcome parties — it delights both with its aroma and appearance thanks to the floating pieces of fruit and steam rising from the vessel.

Ingredients (11)

Servings:
4
  • Red dry wine 750 ml
  • wildflower honey 60 g
  • Orange 1 szt.
  • Apple 0.8 szt.
  • Fresh ginger 15 g
  • Water 100 ml
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Cloves 3 g
  • Star anise 1.2 szt.
  • ✨ Opcjonalne
  • Lemon (zest or slice) 1 szt.
  • Brandy or rum (optional) 60 ml
💰 Szacowany koszt dania: ~40.02 PLN (10.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and tools: measure the honey, pour the wine into a jug, scald the orange and cut it into 6-8 thin slices (leave the peel on). Wash the apple, remove the core and cut it into wedges (with the skin on). Peel and slice the ginger into pieces about 2-3 mm thick. If you are using lemon only for the zest, grate a thin layer of zest while avoiding the white part (scald it beforehand with hot water).

Ingredients: wildflower honey, Orange, Apple, Fresh ginger, Lemon (zest or slice)
Use a sharp knife and cutting board, as well as a citrus zester. Prepare a strainer and a large pot (1.5–2 L).

Cooking

2

Place 100 ml of water, cinnamon sticks, cloves, star anise, and ginger slices into a medium, thick-bottomed pot. Set over medium heat and warm for about 5 minutes, until the liquid begins to gently steam and the aroma of the spices is released. Do not allow it to boil — only small bubbles should appear at the edge.

Ingredients: Water, Cinnamon stick, Cloves, Star anise, Fresh ginger
Use a heavy-bottomed pot so the spices heat up slowly and do not burn. If the water starts to boil quickly, reduce the heat. This is a spice extract – it's important for the aromas to open up.
3

After 5 minutes, reduce the heat to low, add the orange and apple slices to the pot with the spices. Heat for another 5-7 minutes, until the fruits soften slightly and release their juice. Be careful not to burn the fruits — they should only soften a little.

Ingredients: Orange, Apple, Cinnamon stick, Cloves, Star anise
Look at the color and smell: when the fruits release their aroma and juice, the spice infusion is ready to be combined with the wine. Use a wooden spoon to gently stir.
4

Slowly pour 750 ml of red wine into the pot with the hot infusion of spices and fruits. Start with a small stream and stir to combine the ingredients. Set the heat to very low — bring the liquid to a temperature of about 70–75°C: small bubbles should appear at the edges and a strong aroma should be present, but do not allow it to boil.

Ingredients: Red dry wine, Orange, Apple, Cinnamon stick, Cloves, Star anise
To check the temperature, use a kitchen thermometer. If you don't have a thermometer, hold your hand above the pot – you should feel intense heat and steam, but there shouldn't be large, bubbling bubbles on the surface. Cook on very low heat.
5

When the wine is hot (70–75°C), add the honey and gently stir with a wooden spoon until it completely dissolves — this will take 1–2 minutes. Taste the drink with a teaspoon (carefully, it will be hot) and adjust the sweetness: if you want it sweeter, add a small spoonful of honey more and stir.

Ingredients: wildflower honey
Add honey gradually, as too much sweetness will overpower the spices. If you prefer sugar, add 20–30 g of brown sugar instead of honey.

Finishing

6

If you are using lemon — add thin slices or zest about 1–2 minutes before removing from heat to give the drink a fresh flavor. Do not cook long after adding lemon to avoid extracting bitterness from the white part of the peel.

Ingredients: Lemon (zest or slice), Brandy or rum (optional)
If you added the zest, be careful not to leave it for too long – just a moment is enough. Additionally, you can add a bit of brandy or rum (60 ml) only after removing the pot from the heat, so that the alcohol does not evaporate and lose its aroma.
7

Remove from heat and strain: Turn off the gas. After 1-2 minutes, set the pot aside for 1 minute (the temperature will drop slightly). Pour the drink through a fine sieve into a clean pitcher or pot to remove the cinnamon sticks, cloves, star anise, and pieces of fruit. If you added brandy or rum — mix it with the drink now.

Ingredients: Cinnamon stick, Cloves, Star anise, Orange, Apple, Brandy or rum (optional)
Use a fine sieve or cheesecloth placed over a sieve to obtain a clear drink. Hold the saucepan upright and filter slowly, do not squeeze the packed spices – this way you will avoid bitterness.

Serving

8

Serve hot: slowly pour the mulled wine into mugs or small glasses using a ladle. For each serving, add a slice of orange, a piece of apple, and a cinnamon stick for decoration. The drink should be hot, but not boiling — the optimal serving temperature is around 60–65°C.

Ingredients: Orange, Apple, Cinnamon stick
Use heatproof glasses or thick mugs. If serving to guests, set small plates on the table for them to place the fruit slices on after drinking.

Additional tips

9

Adjust the flavor: if the drink is too sour, add 10–20 g of honey; if too sweet, squeeze a bit of lemon juice or add a little water. You can also experiment with additions: pre-caramelized orange peel, a few raisins, or lime zest for a different character.

Ingredients: wildflower honey, Lemon (zest or slice)
Don't be afraid to experiment – taste while seasoning to avoid overdoing any ingredient. Additionally, you can add 1 teaspoon of orange liqueur instead of brandy.

Fun Fact

💡

Mulled wine has a long tradition - as early as ancient Rome, wine was heated with spices as a warming drink. In European versions, local spices and additions changed depending on availability and taste.

Best for

zimowe spotkania towarzyskie świąteczne przyjęcia wieczory przy kominku jarmarki bożonarodzeniowe

Tips

🍽️ Serving

Serve in thick, heat-resistant glasses with a cinnamon stick and a slice of orange. Provide small plates so guests can discard the toppings. For adults, you can prepare a version with added brandy or rum served separately, so everyone can add according to their preference.

🥡 Storage

Store the strained mulled wine in the refrigerator for up to 48 hours in a sealed container. Reheat slowly over low heat, avoiding boiling to preserve the aroma. Freezing is not recommended due to changes in flavor structure.

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