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How to make mulled wine at home.

Describe some “classic” mulled wine recipe impossible Due to his absence. In Europe, there is even a tradition when a guest in the house himself brews mulled wine for the whole company, one at a time according to a recipe known only to him.

The main thing when preparing a drink is to follow a couple of basic rules and not be afraid to create and experiment. Take as a basis the recipe described here and then add and subtract.

Rules for mulled wine (glaze, grog, punch, etc.) are simple:
1. Take a good dry semi-sweet wine. Better red. And vodka, rum or whiskey (all your own, homemade) to taste and for the desired strength of the final product (depending on the situation, adding strong – you get the whole range of drinks from punch to grog). Do not listen to those who talk about the need for dry and sour wines as the basis of the drink – these are all fairy tales. Now we make mulled wine not out of desperation, but “so as not to forget.”

2. It is better to use spices and herbs not ground, otherwise it will not be possible to filter the drink. As a rule, anise, cinnamon, raisins, lemon peel, honey, nuts, cloves, and ginger are added to mulled wine. Black pepper, cardamom, bay leaf to your taste. At least with these products it is difficult to spoil the drink completely.

3. Do not bring mulled wine to a boil. Too tight? — “just add water.”
And more! Do not forget that mulled wine does not tolerate refrigeration! Wine that has been heated once will lose its bouquet and taste forever.

So, a time-tested recipe for making mulled wine.

Ingredients: (recipe “portions for two”)
— 1 bottle of dry semi-sweet red wine;
— 1/2 apple or 2 plums (you can both together, plus some other fruits);
— 1 tablespoon of sugar;
— juice of 1/2 lemon;
– nutmeg – 2-3 nuts (the core of plum pits from compote or jam is also suitable, actually);
– black pepper – 3-4 peas.

Calculate the quantity of the product in proportion to the size of the company and proceed. Red wine should be poured into a pan and heated on fire and all spices should be added. (you don’t need to prepare a separate “leaven” from spices, etc., as is sometimes written – it’s an indulgence).

The drink should be brought to a hot state by constantly stirring. Remember, you should not overheat the mulled wine on the fire, it is better to remove it from the stove just hot enough. Cover with a lid and leave to infuse. Allow this beautiful drink to infuse for 10-15 minutes, and then it can be poured.

How to make mulled wine at home.

Cut the fruit and add spices. (I don’t like cloves in principle, so it’s better to replace them with different peppers. Vanillin – to taste).

Pour wine into the pan.

Squeeze half a lemon.

Add fruit, sugar and spices.

We put it on the stove, cover it with a lid and start heating the mulled wine.

It is important not to boil a little! Ready mulled wine.

Pour into mugs and serve.

Thermos mugs made of stainless steel are optimal for mulled wine – they keep the drink hot for a long time.

A few words about mulled wine.

Mulled wine is a suitable drink during the recovery period after infectious diseases, during physical and mental exhaustion. Mulled wine made from natural wine with the addition of juice or fruit is considered the most useful.

Having prepared our homemade mulled wine, we get an excellent way to treat many diseases. Classic mulled wine is recommended to drink with honey, both for prevention and as a cure for colds. Most likely, this is another reason why hot alcoholic beverages existed in ancient times in all the Nordic countries.

In one form or another, it is traditionally used in most European countries, for example, in Austria, Germany, the Czech Republic, Switzerland, etc. In Finland, Sweden and Estonia, a similar drink called “gleg” is common. “Grog” and “punch” can also be considered drinks related to mulled wine.

Without going into the history of hot drinks, their similarities and differences, it is only worth noting that these recipes appeared at the dawn of civilization – in Ancient Rome, or even earlier. And they appeared, as usual, out of desperation — from the impossibility of consuming in its pure form that acidity, which at that time was called wine. And from the lack of central heating.

It was for this reason that the wine was flavored with honey and spices, and heated so that it would not freeze completely in the cold season. The essence is clear – we take the wine, flavor it with whatever we like, heat it up and drink it on dark winter evenings. Or on a bright frosty day in the country, while barbecue is being grilled.

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