Published November 1, 2002.
We wanted a mulled wine recipe that would not be too sweet and that would have a mild alcohol kick and deep but not overwhelming spice notes. For full, round flavors, we chose a careful balance of cinnamon sticks, cloves, peppercorns, and allspice berries, then toasted the spices to unlock their full potential. Then we added a medium- to full-bodied red wine that we enjoyed drinking, plus a modest amount of sugar. We had to simmer the wine for a full hour to ensure a full-flavored drink that didn’t taste raw, and just before serving we stirred in a couple of spoonfuls of brandy for a fresh, boozy kick.
The flavor of the mulled wine deteriorates if it is simmered for longer than 1 hour. It is best served immediately after mulling but will keep fairly hot off heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop. This variation is inspired by Scandinavian glogg.
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