Thats right we don’t just produce BBQ rubs and sauces. Our Mulled wine kits have been really popular at Christmas since we launched them in 2015. Not just for Mulled wine and cider. You can also make mulled syrup (see recipe card with kit) to use in cocktails, prosecco and even add a dash to your gin and tonic. Use it to flavour cup cake frosting or coffee. It also works great as a glaze for Christmas Ham and its heavenly poured over roast parsnips towards the end of cooking.
Mulled Wine Recipe
1 x bottle of red wine (preferably dry)
30g Mulling spice (in muslin bag)
1 x cinnamon stick
250ml orange juice
1 x whole orange
Add the bottle of wine to a saucepan, stir in the orange juice, add the cinnamon stick, sugar and muslin bag containing the mulling spice. Cut the orange into flat slices and add to the pan. Heat gently, stirring occasionally, allowing the spices to infuse. Be careful not to let it boil. After the wine has come up to temperature, it’s ready to serve. Remove the muslin bag, pour into cups and enjoy. If there is any left over reheat as required.
For that extra kick, why not add a little dash of your favourite tipple? We find that Amaretto, dark rum, brandy or even Cointreau work best.
Mulled Cider Recipe
750ml of cider (preferably dry we love Weston’s Old Rosie)
30g Mulling Spice (in muslin bag)
1 x cinnamon stick
250ml apple juice
1 x whole apple
Add the cider to a saucepan, stir in the apple juice, add the cinnamon stick, sugar and muslin bag containing the mulling spice. Cut the apple into flat slices and add to the pan. Heat gently, stirring occasionally, allowing the spices to infuse. Be careful not to let it boil. After the cider has come up to temperature, it’s ready to serve. Remove the muslin bag, pour into cups and enjoy. If there is any left over reheat as required.
For that extra kick, why not add a little dash of Calvados apple brandy? We find a still strong cloudy cider works best for this one.
30g Mulling spice
1 x cinnamon stick
Add the mulling spice, cinnamon and water to a pan. Slowly simmer for 10-15 minutes to allow the spices to infuse. Sieve out the spices keeping the infused water. Add the sugar and bring to the boil and reduce by a third until you reach a syrup like consistency. Leave to cool. The syrup will thicken slightly as it cools. Store in the fridge for up to two weeks.
Mulled Cranberry Mojito
150ml cranberry juice
100ml soda water
50ml white rum
50ml Mulled Syrup (see recipe above)
Squeeze of lime & bunch of mint leaves
Muddle and bruise half of the mint leaves with the Mulled Syrup in a cocktail shaker, add the rum, lime and cranberry juice. Shake well with ice. Pour over plenty of ice, add the soda water and remaining mint leaves. Garnish with cranberries.
Irish Cream Snow Storm
50ml Irish cream & 25ml vanilla vodka
100ml semi skimmed milk
1 tablespoon of Mulled Syrup (see recipe above)
Shake all the ingredients together in a cocktail shaker with plenty of ice. Serve in a cocktail glass. Alternatively swap the vodka for a coffee liqueur. Lightly dust with nutmeg or cinnamon.
Add a teaspoon of Mulled Syrup to a glass of prosecco or champagne for a festive treat.
Our Mulled Syrup is not only great in mulled wine but can also be added to cakes, sweet pies, crumbles, tea, fruit juices and cocktails.
Mulled Hot Chocolate
250ml semi skimmed milk
1 teaspoon of quality cocoa powder
25g of good quality dark chocolate (70% cocoa solids), finely grated
Mulled Syrup to taste
Pour the milk into a large pan, and almost bring to the boil over a medium heat. Add the cocoa powder and grated chocolate, stir well until hot. Add the mulled syrup to taste. A tablespoon should be plenty. Top Tip: add a shot of either Irish cream or coffee liqueur.