Saturday Sips: German Mulled Wine
Our latest seasonal “sangria” recipe! German mulled wine is the perfect warm and cozy drink for parties and gatherings now that the weather has become cooler.
Simply heat up the spices, cider and wine on your stove top (or crock-pot) and turn up your favorite holiday tunes and enjoy! Recipe adapted from TidyMom
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- 1 bottle red wine (750 ml) - use an inexpensive fruity red that's on the sweet side - try Cabernet Sauvignon, Merlot, Zinfandel or Yellow Tail Sangria
- 3 cups unsweetened cider
- ¼ cup agave nectar (or honey)
- 1 vanilla bean sliced lengthwise
- 3-4 cinnamon sticks
- 4-5 star anise
- 1 tsp cloves
- 1 tsp ground nutmeg
- 1 lemon (sliced)
- 1 slice of lime
- 1 small orange (sliced)
- ¼ cup brandy (optional)
- Combine wine, cider and agave nectar into a pot or slow cooker and heat over low to medium heat.
- Place cinnamon sticks, vanilla bean, star anise, cloves and ground nutmeg in a small sauce pan and roast over medium heat for about 5 minutes, tossing occasionally with a wooden spoon. Add spices to wine mixture and continue to heat for about 25-30 minutes, making sure it doesn't come to a boil and stirring occasionally to make sure the agave nectar dissolves.
- When the wine is steaming and the ingredients have been well blended, it is ready to serve.
- Just before serving add brandy and about 1 cup of the sliced fruit to the mulled wine (reserve remaining for garnish). Ladle the mulled wine into mugs (leave seasonings behind) and a cinnamon stick and a few cranberries and some of the sliced fruit to each glass for garnish, and enjoy!
- Mulled wine can be left on the stove to heat for many hours. It can also be stored in the fridge and reheated the next day.