Name: Mulled Red Wine
Total time: 1 h 15 min
Ingredients: 3 cinnamon sticks (3 inches each); 10 whole cloves; 10 whole black peppercorns; 1 teaspoon allspice berries (about 25); 2 bottles red wine , medium- or full-bodied; 4 strips orange zest removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith; 1/2 cup granulated sugar; 2 tablespoons granulated sugar; 2 - 4 tablespoons brandy

Why This Recipe Works

We wanted a mulled wine recipe that would not be too sweet and that would have a mild alcohol kick and deep but not overwhelming spice notes. For full, round flavors, we chose a careful balance of cinnamon sticks, cloves, peppercorns, and allspice berries, then toasted the spices to unlock their full potential. Then we added a medium- to full-bodied red wine that we enjoyed drinking, plus a modest amount of sugar. We had to simmer the wine for a full hour to ensure a full-flavored drink that didn’t taste raw, and just before serving we stirred in a couple of spoonfuls of brandy for a fresh, boozy kick.

Before You Begin

The flavor of the mulled wine deteriorates if it is simmered for longer than 1 hour. It is best served immediately after mulling but will keep fairly hot off heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop.

Instructions

Toast cinnamon sticks, cloves, peppercorns, and allspice in medium heavy-bottomed nonreactive saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, orange zest, and 1/2 cup sugar; cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.

Strain wine through fine-mesh strainer; return wine to saucepan and discard spices and orange zest. Stir 2 tablespoons brandy into wine; taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Ladle wine into small mugs; serve immediately.