To continue the Christmas traditions - add to previous post – Stollen and Gluhwein – a nice afternoon combination to warm you up and make you think of Christmas. How about after finding the perfect tree? or a cold slopeside outing with friends? Apres Ski? In a chalet at #Whistler? A special Gluhwein experience I remember one New Year’s Eve – the lake was frozen solid, temperature well below zero, a clear starry sky – fireworks, children oohing and awing, and then a falling star! Nonna brought out the hot mulled wine to warm us up – ( hot mulled apple cider for the kids!)
- 2 clementines
- 1 lemon
- 1 lime
- 200 g caster sugar
- 6 whole cloves
- 1 stick cinnamon
- 3 fresh bay leaves ( personally don’t use this)
- 1 whole nutmeg, for grating
- 1 vanilla pod, halved lengthways
- 2 star anise ( for me this is optional please!)
- 2 bottles Chianti or other Italian red wine
This is dead simple to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar.