Mulled White Wine
A lean white wine that hasn't been aged in oak works best for this drink. You can make the citrus base (step 1) up to 1 day ahead; cover and chill. Reheat to continue. For a clearer mulled wine, in step 2 pour the citrus base through a fine strainer into the wine, then add the whole spices. Add a few fresh lemon, orange, and kumquat slices for decoration as well, if you like.
More From Sunset
- Calories: 125
- Calories from fat: 0.0%
- Protein: 0.3g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 12g
- Fiber: 0.3g
- Sodium: 7.4mg
- Cholesterol: 0.0mg
- 1/2 lemon (about 2 in. wide)
- 1/2 orange (about 2 1/2 in. wide)
- 4 kumquats (each about 1 in. long)
- 2 tablespoons honey
- 1/3 to 1/2 cup sugar
- 6 whole cloves
- 6 whole allspice
- 2 cinnamon sticks (each 3 in. long)
- 2 bottles (750 ml. each) dry white wine such as Pinot Grigio, Soave, or Sauvignon Blanc (see notes)
- 1. Rinse lemon, orange, and kumquats and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves, and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.
- 2. Pour wine into hot citrus base (see notes) and heat until steaming, about 8 minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.
Only you will be able to view, print, and edit this note.Add Note