Cold Out? Stay Toasty and Tipsy With These Three Mulled Wine and Cider Recipes

In case you were in any doubt, winter has definitely arrived. It's long-johns, ear-muffs, and ugly boots season but there is some good news – it's also mulled wine season! Save your hard-earned kuai and skip the overpriced options in town in favor of making it at home yourself. These three boozy and wintry recipes are very easy to make, and best enjoyed while wearing pajamas.

Mulled Wine

Ingredients

• 1 bottle red wine (a full-bodied wine like a Syrah or Malbec works best)
• 1 cinnamon stick
• 1 star anise
• half an orange studded with 3 cloves
• 1 vanilla pod halved lengthways
• 50ml Port 
• 100ml fresh orange juice (no bits)
• 100g dark brown muscovado sugar

Method

1. Put the orange juice and sugar into a pan and stir.  Warm until they are fully blended.
2. Add the cinnamon stick, star anise, half orange studded with cloves, vanilla pod and leave to infuse for a minute.
3. Add the bottle of red wine and port and warm gently for 10 minutes.
4. Remove the orange and spices and serve warm.

Warming White

Ingredients

• 1 bottle fruity white wine (try a cheaper sauvignon blanc)
• 1 thick slice of fresh pineapple
• 1 lemon wedge
• 100g white sugar
• 1 tbsp runny honey
• 1 cinnamon stick
• 100ml fresh pineapple juice

Method

1. Put the pineapple juice and sugar into a pan and stir.  Warm until they are fully blended.
2. Add the cinnamon stick, lemon wedge, runny honey, and half slice pineapple and leave to infuse for a minute.
3. Add the bottle of white wine and warm gently for 10 minutes.
4. Remove the orange and spices and serve warm.

Mulled Cider

Ingredients

• 500ml cider
• 200ml fresh apple juice
• 1 lemon and ginger herbal tea bag
• 50ml Cointreau or Triple Sec
• 1 cinnamon stick
• 1 heaped tbsp muscovado dark brown sugar
• half an orange studded with 3-4 cloves

Method

1. Put the apple juice and sugar into a pan and stir.  Warm together until they are fully blended.
2. Add the cinnamon stick and the half orange studded with cloves.
3. Then add the cider and Cointreau and warm gently.
4. Put in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove.
5. Warm, do not boil, for 10 min so that all flavors infuse.
6. Serve warm.

Note: Never boil your wine as it will make the spices bitter and you'll lose the booze! If pre-preparing, remove the spices and fruit and keep warm.

READ: 3 of the Best Soothing Soups to Dispel Beijing's Sub-Zero Temperatures

More stories by this author here.

Email: robynnetindall@thebeijinger.com
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