Mulled White Wine
Time Inc. Food Studios
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.
This recipe, and others like it, can be found in the article “Mulled Wines and Party-Worthy Punches: All the Cocktails You Need to Serve a Crowd.”
How to Make It
Step 1
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.
Step 2
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.
Ingredients
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)
Directions
Step 1
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.
Step 2
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.
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