With Christmas on the way, it’s time to find that perfectly spiced mulled wine recipe. At Park House Hotel we pride ourselves on the quality of our food and drink, so thought we would share our recipe.
Melt granulated sugar and demerara sugar over a low heat until melted.
Add spices – star anise, clove, cinnamon, black pepper, vanilla, nutmeg and a bay leaf.
Deglaze the mix with brandy to ensure all the flavours are in the drink and not left in the pan, also adding brandy at this point, boils the alcohol away to ensure a smooth final taste.
Add your chosen red wine.
Then add our secret ingredient – a splash or two of Grand Marnier!
Slice some oranges and simmer on a low heat to infuse all those gorgeous flavours for 20 mins.
Serve hot, with added sugar if required.
Quantities will depend on how much wine you want to make, and we all have different tastebuds, so play with how much you add of each ingredient, until you get the smell and taste you want to achieve.
So the question really should be, how many litres of mulled wine do you think we will make over the Christmas period?