Ingredients for Hot Mulled Wine
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How to Make Hot Mulled Wine
- Peel 1 large lemon using a sharp knife, avoiding the white pith as much as possible. (Do not use a zester; the peel will be too fine.)
- Juice the lemon and set aside. You should have approximately 1/4 cup of juice.
- In a medium saucepan, combine the lemon peel, 6 whole cloves, 1 cinnamon stick (3 inches long), 1/2 cup granulated sugar, and 2 cups of water.
- Bring the mixture to a boil over medium heat. Reduce heat and simmer for 5-10 minutes, allowing the spices to infuse the water.
- Remove the spices from the saucepan using a slotted spoon and discard.
- Transfer the spiced water to a slow cooker (crock-pot).
- Add 1 bottle (750ml) of dry red wine (such as Cabernet Sauvignon or Merlot) and the reserved 1/4 cup lemon juice to the slow cooker.
- Heat on low for at least 2 hours, or up to 4 hours for a more intense flavor. Do not boil.
- Serve hot in mugs. Garnish each mug with a cinnamon stick for stirring.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
83g
Fat
0g
Carbs
8g
