The cold winter calls for something hot. If you make a mulled wine syrup, it can be stored in the refrigerator, which you can then take out and make one or two glasses of mulled wine at a time. So you don’t have to use the large pot every time you want some. This version is made with apple and sparkling wine, if you want it without alcohol, replace the wine with extra apple cider and boiling water.
APPLE MULLED WINE
MULLED WINE EXTRACT:
3 WHOLE CINNAMON STICKS
10 WHOLE CLOVES
1½ CM FRESH GINGER, PEELED AND SLICED THINLY
10 CARDAMOM PODS
JUICE AND ZEST OF 1 ORGANIC ORANGE
JUICE AND ZEST OF 1 ORGANIC LEMON
500 ML UNFILTERED APPLE CIDER
Heat cinnamon, cloves, ginger and cardamom in a thick bottomed pot until the scents begin to waft, they must not burn.
Add citrus juices, citrus zest and apple cider. Let the liquid cook for 45 minutes.
Turn off the heat and allow the extract to sit for 1 hour.
MULLED WINE SYRUP:
1 TBSP. VANILLA SUGAR
150 G SUGAR
200 ML ELDERFLOWER CORDIAL
Sift the extract and remove the spices, add the liquid back into the pan
Coo, the extract together with vanilla sugar, sugar and elderflower cordial to a thick syrup. The longer it cooks, the thicker it becomes. I ended up with about 250 ml syrup. Store in the fridge.
1-1½ TBSP. SYRUP WITH TOP
100 ML. UNFILTERED APPLE CIDER
100 ML. SPARKLING WINE
Heat the syrup with apple cider and sparkling wine in a saucepan
WHOLE ALMONDS WITH SKIN
GREEN APPLE, DICED FINELY
WHOLE CINNAMON STICKS
Add a handful of raisins, almonds and apples in each mug.
Put a cinnamon stick in the mug and pour the mulled wine over.