The perfect Mulled Wine Recipe


Hey guys!

If there’s something I am guilty about, it’s got to be me loving my wine.  Though wine is something I can drink all year round, I do have my preferences where I love white wine in the summer and reds in the winter. I’m always in the lookout for recipes that use wine smartly, whether its red wine chicken, prawns in a white whine butter sauce or even the classic sangria! This winter was my first time trying out Mulled Wine and I cannot believe I didn’t try it earlier (better late than never right?).

While winter is still here, and one can enjoy a warm glass of wine infused with spices, I decided to share my favorite recipe with you guys! I found this recipe in none other than Jamie Oliver’s website but decided to add my own twists to it. Even if you’re not big on spices and cant imagine having a warm glass of wine, trust me and give it a try atleast once. There is no going back from there!
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Serves: 5 , Time : 20 minutes


  • 1 lime {The green one – as shown in the picture. This is a little bigger than the one’s that you find in a local vegatable/fruit shop in India but you will find it in a bigger store. Try to get a hold of it. If you don’t manage, use the lime that you may have at home}

  • 1 lemon {The yellow one- as shown in the picture} This too may be a little hard to find in your local fruit/vegetable shop so check out a bigger grocery store like Nature’s Basket/Modern Bazaar/Food Hall. Lime’s are a bit pricey and hence if you can’t get your hands on it use Keenu (Clementine) instead. 

  • 100 g caster sugar

  • 3 whole cloves (long)

  • 1 stick cinnamon (Dal Chini)

  • 2 fresh bay leaves ( Tej Patta)

  • 1 vanilla pod, halved lengthways OR 1 teaspoon vanilla essence

  • 2 star anise 

  • 1 bottle any good Italian red wine/ any other red one you prefer

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1. Cut out 3/4th of your lemon/clementine (horizontally) without peeling it. Leave the 1/4th part side.

2. Peel large sections of peel from your the other 3/4th of the lemon and full lime.

3. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the lime juice.


4.Add the cloves, cinnamon stick, bay leaves and vanilla. Stir in just enough red wine to cover the sugar.

5. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. {The reason one has to do this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol. }

6. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine.Let everything cook away and warm up gently so the flavours have time to mingle with the wine. Do this process for atleast 5 minutes.

7. Meanwhile take 1/4th part of the lemon you kept aside and slice out circles/wheels from it. Put in 3-4 pieces of cloves into it. (picture below for reference) Pour in your warm wine into a glass and put this piece of lemon in. {The mistake I made here was that I did not cut the lemon in quarter and leave it aside. Instead, for the recipe, I decided to use all the peel of the lemon and when I had to cut these wheels, the peel was already gone. So its important that you leave quarter of the lemon aside to cut the these circular wheels and use the peels of the remaining 3/4th of the lime for the flavours.

Here’s how to cut lemon wheels: lemon wheels


You should  re-heat the wine before serving since it MUST be warm to truly enjoy it. Make sure you heat it on a simmer. You can also keep this mulled wine in an air tight container for upto a day in the fridge and warm it up before serving.FullSizeRender_1







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