Mulled Wine Recipe

A European winter staple, mulled wine is the perfect winter warmer to serve at your next dinner party or entertaining friends and family. This simple but delicious exclusive Brandy Mulled Wine recipe created by Jacob O-Connor, Beverage Director of Melbourne’s Liquid Infusion is a certified crowd pleaser that can be brewed in a slow cooker if you’re short for time. Simply add an orange wedge or pomegranate seeds when serving to add some colour!

 

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Ingredients

2 litres of Shiraz
2 cups of water
1 cup vanilla infused sugar syrup
2 dozen whole cloves
4 cinnamon sticks
1 nutmeg, crushed
2 tablespoons of sultanas
1 cup of lemon juice
1 cup of lime juice
4 orange peels
4 lemon peels
200ml French brandy

Method

Heat water and add the vanilla sugar syrup, cloves, cinnamon, nutmeg, sultanas and peels. Boil for five minutes and then rest for five minutes. Strain into a large pot and add citrus juices, add heat gently until bubbling. Add 2 litres of your favourite shiraz, then heat stirring well for 20 minutes. Serve with a shot of brandy or simply on its own and garnish with a lemon peel.

 

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