What could be better than cosying up to the fire and warming your insides with a glass of Adelaide Hills red? Cosying up to the fire and warming your insides with a glass of – literally warm – Adelaide Hills red, enhanced by tantalising herbs, spices and hints of citrus, perhaps?
Now is the perfect time to get our festive cheer on with our version of a white Christmas (- in July, of course), and enjoy ourselves some of that delicious mulled wine that flows around the European Christmas markets in December like it’s going out of fashion.
It’s easy, delicious and guaranteed to please. Experiment with our basic recipe by adding other spices, fruit, honey and even some sloe gin, brandy or orange liqueur to the mix!
750ml bottle of red wine (Merlot is commonly used – the higher quality the better!)
2 cinnamon quills
4 star anise
1 orange, sliced
1 lemon, sliced
Place all ingredients into a saucepan and simmer gently for 10 minutes without boiling, ensuring sugar has dissolved (taste and adjust by adding more sugar if needed). Remove from heat and leave to infuse for about 30 minutes (if you can wait that long). To serve, heat without boiling and pour into mugs.
For a kid or Dry July-friendly option, try Mulled Apple Juice using the above method with apple juice, orange, cinnamon, cloves and sugar or honey to taste.