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Mulled Wine & Port | Taste and Tipple

Mulled Wine & Port

While I make some version of this annually, this could be my favourite recipe thus far, a must-try this holiday season.  

Course Drinks
Cuisine American
Keyword Orange Liqueur, Port, Red Wine
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 drinks
Author Yvonne Langen

Ingredients

  • 1 tbsp dried cloves
  • 3 cinnamon sticks
  • 1½ cup tawny port
  • 1½ cup Cabernet Sauvignon
  • ½ cup Grand Marnier
  • ½ cup gingerbread syrup
  • 1 cup water
  • Peel of 1 lemon
  • Peel of 1 orange
  • 1 star anise
  • Garnish: cinnamon stick

Gingerbread Syrup

  • 1 cup demerara sugar
  • 1 cup water
  • 2 tbsp molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Add all ingredients to a medium saucepan over medium heat.
  2. Bring to a low boil and then reduce heat to low and simmer for 15 minutes.
  3. Serve in heatproof mugs with a cinnamon stick.

Gingerbread Syrup

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.