Brr! It’s cold in here…
Winter has officially arrived and it’s chillier than ever. One of the few things that can pull us out of our winter blues is a warm glass of mulled wine, especially when it’s homemade!
We visited our great friends down at Cocos Cantina who have shared their tips and tricks to mastering the perfect mulled wine.
COCO'S CANTINA MIDWINTER MULLED WINE
You will need:
- Mulled wine base
- 1 cup caster sugar
- 1/2 cup water
- 2 cups red wine
- 2 oranges
- 20 cloves
- 2 sticks of cinnamon
- Bay leaf
- Pinch of black peppercorn
First things first, you need to combine the water and sugar at boiling point. Let it reach a dark caramel consistency, at approx. 157c.
Once you’ve reached the desired temperature, slowly add your mulled wine base, while swirling the pan to dose the caramel. Slow being the key word – add it too quickly and the caramel will stick.
Now the wine has dissolved, it’s time to add your aromatics – cinnamon, peppercorn and the bay leaf – let it simmer for 20 minutes to infuse flavours.
After you’ve allowed the base to simmer, add two bottles of wine on low heat. Make sure the heat is okay for tasting, as now it’s time to judge the flavour! Too sweet? Add more red wine… Not sweet enough? Add more caramel base. Yum!
The final touch is the addition of some nutmeg, your cloves and 5 oranges all at the same time. Add 90 mls of brandy for a heavy body and you’re good to go!
Best served with a good group of friends and a crackling, warm fire.