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Spiced White Mulled Wine
A full bottle of white wine heats gently with 225ml of water, sliced fresh ginger, star anise, a cinnamon stick, bruised cardamom pods, and orange peel studded with cloves. Honey dissolves into the warm liquid, rounding out the spice without overpowering the wine's lighter character. The pot stays at a bare simmer for about 45 minutes, letting the aromatics infuse slowly rather than boil off. Four mugs come out fragrant and warming — noticeably more delicate than a red mulled wine.
Equipment
- Saucepan
- Stovetop
Ingredients
- 750ml white wine
- 225ml water
- 2.5cm piece fresh root ginger, peeled and thinly sliced
- 2 star anise
- 1 cinnamon stick
- 3 cardamom pods, bruised
- 2 tablespoons honey
- 4 cloves
- 2 strips orange peel, studded with 4 cloves
Instructions
- 1Pour the 750ml white wine and 225ml water into a large saucepan. Stir in the sliced ginger, star anise, cinnamon stick, bruised cardamom pods, honey, and clove-studded orange peel. Warm slowly over medium heat until the liquid reaches a gentle simmer. Don't let it boil, or the alcohol will cook off.
- 2Take the saucepan off the heat, cover, and let the mixture rest for 20 minutes. This steeping time allows the whole spices to release their essential oils into the wine.
- 3Return the saucepan to low heat and warm the mulled wine gently. Ladle into mugs, straining out the whole spices if you prefer.
Notes
- Wine choice: An unoaked, dry white wine like Sauvignon Blanc or Pinot Grigio works best so the spices can shine.
- Make ahead: You can steep the wine and spices up to a day in advance. Store it in the fridge and reheat gently on the stove when you're ready.
- Garnish: Drop a fresh cinnamon stick or a slice of orange into each mug for a beautiful presentation.
Recipe Details
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