Mulled Wine Recipes vary from region to region, but we wanted to list a couple that in the general experience are the basic and most important!

• The Medieval tipple Mulled Wine

The Forme of Cury (www.bl.uk) is one of the oldest known instructive cookery manuscripts in the English Language and this recipe is taken from this impressive manuscript:

“Pur fait Ypocras …” grind together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise, tip in some cheap French red, on the vague basis and a suitably parsimonious amount of sugar, and taste. The mixture of spices is overpowering – It brings up the 14th century lifestyle and table winery

• Glögg

Dale deGroff, according to his book The Craft of the Cocktail, says: pour a bottle of red into a large pan along with raisins, flaked almonds, cardamom pods, cloves, cinnamon and orange peel and leave it to stand for 24 hours before warming gently, adding sugar to sweeten it up, and finishing off with a generous amount of vodka.

 

More to Come! You got your own Mulled Wine Recipe? Email it to us and we will post it for others to see (and of course, credits will be given to the author)