• Kate

Mulled Wine


I may have gotten ahead of myself in regards to these dinners, a few weeks ago I sat down and planned out the entire menu for a whole month. I could not stop myself when inspiration hits you just have to let it take you. I was completely ready to make a specific cocktail this week until Melody made a request for mulled wine. I didn’t want to say no, sitting on the couch with a mug of mulled wine sounded pretty perfect. And since I was going away the next day I was ready to embrace something easy. This recipe is brought to you by my good friend Melody, put on some cozy sweats and enjoy.



  • 2 Bottle of Cabernet Wine

  • ½ C Brandy

  • One Orange, peeled and sliced

  • One Apple, sliced

  • 1 Tsp Grated Ginger

  • 2 Tsp Whole Cloves

  • 4 Whole Star Anise

  • 8 Cinnamon Sticks






In a large stock pot toast cinnamon sticks, star anise, whole cloves, and orange peel over medium heat. Once the smell of fall fills your home, about five minutes on medium heat, pour in two bottles of red wine and grated ginger. This will hiss and sizzle like a choir as the cool liquid makes contact with the hot pot. Allow to come to a simmer, give the flavors time to cook and blend together (about 30 minutes), we want the essence of fall to waft out of this cauldron of deep red.


While this magic is taking place I prepped my garnishes, I created elegant flowers by simply curling orange peels and securing with a toothpick. And how could I not finish this comforting beverage with a whole cinnamon stick?


When your concoction comes to a simmer it is time to add your brandy and allow to cook for 10 minutes. Make sure this does not boil, it is alcohol and we would hate to cook that out.


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