Crafted in collaboration with Comorin, our Mulled Wine Spice Mix helps you make the perfect winter warmer at home. Khus grass, dried lavender and rose petals combine with festive mulling spices like cinnamon and nutmeg in a delicious take on this classic.
Alcohol is not included.
What you'll need
A bottle of red wine
(preferably Zinfandel or Shiraz)
120ml of brandy or cognac (optional)
Fresh fruits of your choice. We recommend orange, lemon and lime.
Cut and squeeze the fresh fruit
Cut the orange into half and make 5 half moon slices, and set these slices aside for garnish. Peel the skin from the remaining orange and lemon and cut into small wedges. Cut the nimbu into two halves. Squeeze juice from the orange, lemon and nimbu directly into a pan. Add the orange and lemon peels into the pan (don't add the nimbu peel).
Cook the spice mix and wine
Add the ingredients of the spice mix pouch to the pan and turn the heat on to medium. Add 180ml (about 1/4) of the red wine to the pan. Stir occasionally to dissolve the sugar. As it nears boiling point, reduce the heat to simmer and add the remaining wine. Cover the pan with a lid and let it simmer for 5 mins. Taste the wine with a small spoon. If you feel the flavours need more time to develop, continue simmering for another 5 mins.
Garnish and serve
Strain and pour the mulled wine directly into glasses. If you'd like, add 30ml of brandy or cognac to each glass at this point. Garnish each glass with an orange slice and star anise.
Note: If you have leftover mulled wine, strain it into a bowl and let it reach room temperature. Then pour into a bottle, seal, and refrigerate for later!