Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Sweet mulled wine served with orange slice and cinnamon
Warming sweet mulled wine infused with cinnamon, cloves, and orange zest.

Sweet mulled wine

Author: Flavelo
Recipes Drinks
Making good mulled wine is actually a gentle chemistry experiment. Our goal is to extract flavour compounds from the spices (e.g., cinnamaldehyde from cinnamon) while controlling the volatility of the alcohol (ethanol). Since alcohol boils at 78°C, wine should never be boiled vigorously, otherwise you get a sour fruit juice without the 'spirit'.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Stainless steel saucepan (aluminium can react with acidic wine, giving a metallic taste)
  • Sieve

Instructions

1 ✓

Pour the water into the saucepan, add the spices (cinnamon, cloves), orange peel, and honey. Bring to a boil and simmer gently for 10 minutes until you get a thick, spicy syrup.

Tip: This 'syrup-base' technique allows you to extract all flavours from the spices at high heat (extraction) without exposing the wine to boiling.
2 ✓

Pour the wine into the spicy base and heat further until it starts to steam and tiny pearling bubbles appear at the edge (approx. 70-75°C). DO NOT boil!

Tip: In this phase, the goal is just for the flavours to meld and the drink to warm up. Boiling would evaporate the alcohol, and the drink's flavour profile would become 'cooked' and flat.
3 ✓

Remove from heat and let stand covered for another 5 minutes, then strain and serve.

Tip: During resting, flavours harmonise and the wine's acids soften slightly.

Recipe FAQ

Why did it turn bitter?
You either boiled the white pith (albedo) of the orange, which is full of bitter compounds, or steeped the cloves for too long.

Ingredients

  • 750 ml Red wine (medium bodied, e.g. Merlot)
  • 250 ml Water
  • 50 g Honey (or sugar to taste)
  • 2 sticks Cinnamon
  • 6 whole Cloves
  • 1 Orange (only the peeled yellow zest and flesh, without white pith)