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Mulled Wine

Mulled Wine
Photo by Christina Oxford

Somewhere in the holiday songbooks, alongside the carols about roasting chestnuts and jingle bells, there should be a song about sipping hot mulled wine. Mulling spices are so comforting and festive that we’re sure they could put even the most hardened Ebenezer Scrooge in a Christmas mood.

Mulled wine dates as far back as the time of Hippocrates. In Victorian England it was commonly served at Christmas and it seems that every country has its own version. In Norway they call mulled wine “gløgg”, they call it “gluhwein” in the Netherlands, and the Italians know it as “vin brulé”. The beauty of mulled spices is that they are very easy to make to add to wine, as well as to many other beverages, both alcoholic and non-alcoholic.

The fine folks at Krups shared their recipe with us for mulling spices which includes cinnamon sticks, nutmeg, dried citrus peel, allspice, cloves, and ginger but don’t forget to let your creative juices flow and add in whatever spices tickle your festive fancy. Other commonly used spices are star anise, vanilla bean seeds, peppercorns, honey and cardamom. The spices can either be added whole to your wine or cider and then strained out before serving, placed inside a small cheesecloth pouch, or, as KRUPS recommends, grinded in a grinder like their “coffee, herb and spice mill” so that they can practically dissolve into your liquid.

Mulled Wine
Recipe courtesy of Krups

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