Italian
Italian Mulled Wine
Italian Mulled Wine, from Italian Mulled Wine.
Star Anise · Bay Leaf · Rosemary · Peppercorn
Photo by Public Domain Recipes contributors · Unlicense / public-domain dedication. Original image file copied unchanged; displayed with CSS cropping.
Gather
Ingredients
Crushed Ingredients
- 1 star anise
- 1 bay leaf
- 1 pinch rosemary
- 1 pinch peppercorn
- 1 pinch thyme
- 1 pinch red pepper
- 1 pinch fennel seeds
- 1 pinch cloves
- 1 pinch nutmeg
Non-Crushed Ingredients
- 1 bottle Italian red wine
- 1 orange
- 1 lemon
- 1 tbsp honey
- 1 tsp vanilla
- 1 stick cinnamon
- 4 figs (optional)
- 100 ml limoncello (optional)
- 50 ml sweet vermouth (optional)
- 50 ml bourbon, brandy, or cognac (optional)
Make it
Method
- 1
Pour the wine into a stock pot and turn the gas on medium high
- 2
Crush all the "Crushed Ingredients" in a mortar and pestle
- 3
Peel and juice the orange and lemon (toss the peels and juice into the wine but not the white pith)
- 4
When the wine is up to a simmer, immediately bring the gas down to low and pour in all the rest of the ingredients
- 5
Cook on low for at least 15 minutes to infuse the flavors
- 6
Keep the flame on low so the wine stays warm and continues to infuse, but doesn't bubble / burn off the alcohol
- 7
Feel free to double the recipe or scale any of these ingredients up or down to suite your taste
Source & rights
Where this recipe comes from
Italian Mulled Wine by mfed3, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
