Hot Mulled Wine
This hot mulled wine recipe yields two 3/4 cup servings - about a punch cup in size. If you'd like to make a punch to serve 12 then click on the servings below and adjust the number of servings. It will automatically adjust the amounts of ingredients.
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
- 1 cup water
- 1/2 cup Merlot , I used CK Mondavi
- 2 teaspoons Apple Cider Rooibus Tea , I used Teavana
- 2 tablespoons Sugar Free Brown Sugar and Cinnamon Syrup , I used Torani
- 1/8 teaspoon orange tangerine water enhancer , I used MIO
- 1/8 teaspoon cinnamon
- pinch cloves
- pinch ginger
- pinch cardamom
- 1 ounce gin , I used Citadelle because it's very herbaceous
Heat the water to 208F and stir in the 2 teaspoonfuls of loose tea.
Let steep for 6 minutes and strain. Set aside.
Warm the wine up on the stove until it is just starting to steam but not really simmering.
stir in the syrup, the spices, and the water enhancer.
Remove from heat and stir in the gin.
Serve immediately garnished with a cinnamon stick if desired.
If you'd like you can make this in a slow cooker - heat on low for 2 to 4 hours or until very hot then switch to the "warm" setting. If you use a slow cooker then you can use whole spices instead of the ground spices if you wish. Add the gin just before serving... I used Citadel gin because it has more juniper flavor than most and I especially enjoy it in this punch.