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

Drinks Dishes for Special Occasions 40 min Medium 17 wyświetleń ~52.99 PLN - (0)
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Description

Classic, warming mulled wine for winter evenings — an aromatic blend of red wine, honey, and spicy seasonings (cinnamon, cloves, cardamom, star anise). Originating from Central European tradition, mulled wine is a drink that combines the sweetness of fruits with the intense aroma of spices, perfect for holiday gatherings, winter markets, and dinners by the fireplace. Served in transparent mugs or glasses, it looks very impressive — a slice of orange and a cinnamon stick create a classic, rustic decoration. The basic flavor attributes are the warm sweetness of honey, the fresh acidity of orange, and the delicate spiciness of the spices; visually, it attracts with its deep ruby color and orange accents.

Ingredients (11)

Servings:
6
  • dry red wine 1500 ml
  • wildflower honey 80 g
  • Orange 1.5 szt.
  • Water 200 ml
  • Star anise 3 szt.
  • 🌿 Przyprawy
  • Cinnamon stick 7.5 szt.
  • Cloves 3 g
  • Cardamom (pods) 0.8 szt.
  • ✨ Opcjonalne
  • Lemon 0.6 szt.
  • Brandy (optional) 100 ml
  • Vanilla bean (optional) 3 szt.
💰 Szacowany koszt dania: ~52.99 PLN (8.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the oranges and lemon thoroughly under running warm water with a fruit brush. Slice one orange into thin rounds (about 5 mm thick) — these will be used for decoration and cooking. Cut the other orange in half and squeeze the juice by hand into a small bowl. Grate a thin layer of zest from one orange and optionally from the lemon using a microplane; only the colored part of the zest, avoiding the white albedo, which adds bitterness.

Ingredients: Orange, Lemon
Use a cutting board and a sharp knife; a manual juicer will be useful for squeezing juice. A microplane grater or fine grater is best for grating the zest — try not to grate the white part, as it will make the drink bitter.

Preparation of spices

2

Prepare the spices: break the cinnamon sticks in half, gently crush the cardamom with the sharp side of a knife or a pestle (do not grind), leave the cloves and star anise whole. Place all the dry spices (cinnamon, cardamom, cloves, star anise) in a small pot with a capacity of at least 1.5–2 l.

Ingredients: Cinnamon stick, Cardamom (pods), Cloves, Star anise
Use a small stainless steel or enamel saucepan. To crush the cardamom, it's best to use a spice grinder or the flat side of a wide knife. Do not grind the spices — we want to easily fish them out after boiling.

Spice infusion

3

In a pot with spices, pour in 200 ml of water and add 80 g of honey. Heat over medium heat, stirring with a wooden spoon, until the honey is completely dissolved (about 3–5 minutes). Once dissolved, reduce the heat to low and let the infusion gently simmer for 8–10 minutes — the temperature should be below boiling (about 80–90°C). During cooking, monitor the aroma: the spices should release an intense, pleasant spicy fragrance.

Ingredients: Water, wildflower honey, Cinnamon stick, Cloves, Star anise, Cardamom (pods)
Use a kitchen thermometer if you have one (aim for 80–90°C). Avoid rapid boiling — high temperatures can make the spices bitter. A wooden spoon will make stirring easier without the risk of scratching the pot.

Combining with wine

4

After 8–10 minutes, turn off the heat and slowly pour 1500 ml of red wine into the pot, add freshly squeezed orange juice and the previously grated zest. Heat slowly over very low heat to a temperature of 70–75°C (about 5–7 minutes) — stir gently to ensure the infusion combines well with the wine. Do not allow it to boil (boiling causes the alcohol to evaporate and alters the flavor).

Ingredients: dry red wine, Orange, Lemon, Water, wildflower honey, Cinnamon stick, Cloves, Star anise, Cardamom (pods)
It's best to use a large pot with a capacity of 2–3 l to have some reserve; monitor the temperature with a kitchen thermometer. If you don't have a thermometer, heat until you see gentle steaming and small, almost negligible bubbles at the edges of the pot, but without a full boil.

Seasoning and optional additions

5

After heating, taste the drink and adjust the flavor: if you prefer it sweeter, add a little more honey (1–2 teaspoons = about 7–14 g), if you want a more pronounced aroma, add 100 ml of brandy (optional). If you are using a vanilla pod, slit it lengthwise and add both the seeds and the pod to the pot just after turning off the heat, so it can slowly release its aroma.

Ingredients: wildflower honey, Brandy (optional), Vanilla bean (optional)
Add the sweetener gradually, as honey gives an intense sweetness. Add the brandy only after removing the pot from the heat, so that some of the alcohol doesn't evaporate improperly. If you are adding vanilla, remember that its aroma becomes stronger after a while of maceration.

Setting aside and straining

6

After seasoning, set the pot aside for 5–10 minutes to let the flavors meld and cool slightly. Then strain the drink through a fine sieve or a sieve lined with a cheesecloth into a large pitcher or pot to remove the spices and fruit remnants. The strained mulled wine should be clear with visible orange slices ready to serve.

Ingredients: Orange, Cinnamon stick, Cloves, Star anise
Use a fine mesh strainer or cheesecloth to remove small spice particles. Straining improves the drink's appearance and makes it easier to serve in glasses.

Heating for serving

7

Before serving, heat the strained mulled wine over very low heat to a serving temperature of 60–65°C (about 3–5 minutes). The drink should be hot, steaming, but not boiling — at this temperature, the aromas are most noticeable, and the alcohol will not completely evaporate.

Ingredients: dry red wine, Orange, Cinnamon stick
Use a food thermometer; if you don't have one, the drink should be very warm to the touch and steaming, but it should not be boiling. Heat slowly and stir occasionally.

Serving

8

Serve the mulled wine in warmed, heat-resistant glasses or mugs at a temperature of 60–65°C. Place a slice of orange and one cinnamon stick in each glass as a stirrer. Optionally, garnish with a star anise or a twist of lemon peel over the drink.

Ingredients: Orange, Cinnamon stick, Star anise
The best are transparent glasses made of thick glass that showcase the ruby color of the wine. Heat the vessels with boiling water before pouring to keep the drink at temperature for longer.

Storage

9

If you prepare more drink than you need, chill the strained wine to room temperature and store it in an airtight container in the refrigerator for up to 48 hours. Before serving again, gently heat it over low heat to 60–65°C — do not boil.

Ingredients: dry red wine
Storing in the fridge reduces the intensity of the aromas — before serving, you can add fresh orange slices and a bit of honey to enhance the flavor.

Fun Fact

💡

Mulled wine has a very long history — as early as ancient Rome, wine was heated with spices to enhance its flavor and warming properties. In its Central European version, the drink gained particular popularity during Christmas markets.

Best for

świąteczne spotkania zimowe wieczory przy kominku imprezy na świeżym powietrzu (jarmarki, grille zimowe)

Tips

🍽️ Serving

Serve in warmed, transparent glasses, garnished with a slice of orange and a cinnamon stick. For children and non-drinkers, prepare a version without wine: use apple juice and red grape juice, with the same spice base.

🥡 Storage

Store in the refrigerator for a maximum of 48 hours in an airtight container. To reheat, use a small pot and slowly heat to 60–65°C — do not allow it to boil, as this will cause loss of aroma and too much alcohol to evaporate. Do not freeze, as it will change the structure and flavor of the honey.

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