Crank up the heat on Winter with our mulled wine recipe
BACK TO FUN STUFFAs the chilly winds of winter sweep into the south west, there’s nothing quite like cozying up by the fireplace with a warming winter bevvie: Insert our mulled wine recipe feat our Eagle Bay Vineyard Cabernet Merlot.
We all know the Margaret River region is well renowned for its Cabernet, and we have two separate Cabernet blocks on the Eagle Bay family farm, so it was a no brainer to use our Eagle Bay Vineyard Cab Merlot for our staff’s fave mulled wine recipe.
Crafted with a blend of spices, fruits, and our fave red, mulled wine is delightfully delicious and (equally as importantly) easy!
INGREDIENTS (makes 10 glasses):
2 bottles Eagle Bay Vineyard Cabernet Merlot
2 oranges
1 lemon
1 lime
200 g caster sugar
6 whole cloves
1 cinnamon stick
3 fresh bay leaves
1 whole nutmeg , for grating
1 vanilla pod
2 star anise
METHOD
Peel large sections of peel from the oranges, lemon and lime using a 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. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil.
Keep on a rolling boil for 4-5 minutes, or until you’ve got a nice and thick syrup. This will create a wonderful flavour base as the sugar and spices are infused with the wine (don’t pour too much wine in at first or you risk burning off the alcohol).
When your syrup is ready, turn the heat down low and add your star anise and the rest of the wine. Gently heat the wine for around 5 minutes, ladle it into heatproof glasses and serve.
Enjoy!