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Anyone have a mulled wine recipe or other warm punch thing. TIA
- Thread starter elaine
- Start date
richard-in-cincy
Well-known member
Austrian Gl
1 litre red wine
1/2 l. water
60 g sugar
1 cinnamon stick
3 cloves
zest of half a lemon cut in spiral or strips
2 cardamom pods
Mix sugar, spices and water, simmer for 30 minutes. Add the redwine, stir and heat just below a simmer. serve.
Variation:
"Seehund" use white wine.
"Negus" use port wine and and grate fresh nutmeg into it.
1 litre red wine
1/2 l. water
60 g sugar
1 cinnamon stick
3 cloves
zest of half a lemon cut in spiral or strips
2 cardamom pods
Mix sugar, spices and water, simmer for 30 minutes. Add the redwine, stir and heat just below a simmer. serve.
Variation:
"Seehund" use white wine.
"Negus" use port wine and and grate fresh nutmeg into it.
richard-in-cincy
Well-known member
M
Munich Freedom
1 l. red wine
1/2 l. rum
1/2 l. fruit schnaaps
1 cinnoman stick
3 cloves
50 g. honey
juice of 1 orange
zest strips of 1/2 orange
Combine red wine, spices, and honey. Bring just to a simmer, turn off heat and let sit for 15 minutes.
Add rum and schnaaps, return to heat and heat to just below simmer.
Munich Freedom
1 l. red wine
1/2 l. rum
1/2 l. fruit schnaaps
1 cinnoman stick
3 cloves
50 g. honey
juice of 1 orange
zest strips of 1/2 orange
Combine red wine, spices, and honey. Bring just to a simmer, turn off heat and let sit for 15 minutes.
Add rum and schnaaps, return to heat and heat to just below simmer.
richard-in-cincy
Well-known member
Hei
Hot Grandma
1 tb. honey
.2 l. hot milk
1 egg yolk
2 cl. brandy or rum
pinch of nutmeg
Dissolve the honey in the hot milk. Beat the egg yolk until foamy and stir into the hot milk. Pour into a large warm mug with the brandy. Sprinkle nutmeg on top.
Hot Grandma
1 tb. honey
.2 l. hot milk
1 egg yolk
2 cl. brandy or rum
pinch of nutmeg
Dissolve the honey in the hot milk. Beat the egg yolk until foamy and stir into the hot milk. Pour into a large warm mug with the brandy. Sprinkle nutmeg on top.
richard-in-cincy
Well-known member
Roter Kardinal
Red Cardninal
1 bottle red wine
3 tbls. sugar
1/2 cinnamon stick
3 cloves
1/4 vanilla bean
1 lemon, sliced
Combine all ingredients and heat over low heat, keeping below simmer, but steaming, for 15 minutes. Strain spices. Serve in brandy snifters with a slurp of arrack, cognac, or brandy on top.
Red Cardninal
1 bottle red wine
3 tbls. sugar
1/2 cinnamon stick
3 cloves
1/4 vanilla bean
1 lemon, sliced
Combine all ingredients and heat over low heat, keeping below simmer, but steaming, for 15 minutes. Strain spices. Serve in brandy snifters with a slurp of arrack, cognac, or brandy on top.
richard-in-cincy
Well-known member
Wei
White Cardinal
1 bottle rhein or mosel wine
1 dl. apple or plum schnaaps or sherry
1/2 dl. sugar
2 cinnamon sticks
2 slices fresh ginger root
1 tsp. cardomom seeds
5 cloves
2 dl. water
Bring water and spices to boil with sugar. Simmer for 5 mintues. Strain, add wine and schnaaps.
White Cardinal
1 bottle rhein or mosel wine
1 dl. apple or plum schnaaps or sherry
1/2 dl. sugar
2 cinnamon sticks
2 slices fresh ginger root
1 tsp. cardomom seeds
5 cloves
2 dl. water
Bring water and spices to boil with sugar. Simmer for 5 mintues. Strain, add wine and schnaaps.
richard-in-cincy
Well-known member
Feuriger Gl
Hot Ginger Glühwein
1 bottle red wine
300 ml. water
2 tbl. brown sugar
3 cloves
1 cinnamon stick
3 slices fresh ginger
3 dl. orange juice
Combine water, sugar, and spices, simmer for 15 minutes. Strain. Add wine and heat to just below the simmer. Stir in orange juice.
Hot Ginger Glühwein
1 bottle red wine
300 ml. water
2 tbl. brown sugar
3 cloves
1 cinnamon stick
3 slices fresh ginger
3 dl. orange juice
Combine water, sugar, and spices, simmer for 15 minutes. Strain. Add wine and heat to just below the simmer. Stir in orange juice.
richard-in-cincy
Well-known member
Goldener Gl
Sweet Glühwein
1 bottle sweet white wine
50 ml honey
zest of 1 orange
1 tsp mace.
Combine ingredients, bring to just below simmer. Turn off heat and leave covered in a cool place overnight.
Strain and reheat to serve.
Sweet Glühwein
1 bottle sweet white wine
50 ml honey
zest of 1 orange
1 tsp mace.
Combine ingredients, bring to just below simmer. Turn off heat and leave covered in a cool place overnight.
Strain and reheat to serve.
Yes! Mulled Lemon and Spice Wine...
1 bottle of dry red or rose table wine
1/2 cup sugar
1/2 cup water
4 whole cloves
4 whole allspice
1 1" stick cinnamon
2 2" twists lemon peel
Combine sugar, water, cloves, allspice and cinnamon in a saucepan. Heat to boiling, reduce heat, and simmer one minute.
Add wine and lemon peel. Heat until steam rises. DO NOT BOIL. Serve in mugs. Makes 6 5-oz. servings.
My notes...
I have a Corning Ware teapot with a lid, and a thermometer that measures up to 180 degrees F. I heat the water/sugar/spice mixture in the teapot until boiling, simmer, then I add the bottle of wine and the lemon peel, stick the thermometer into the pot, close the lid, and just simmer it until it warms to 130 degrees F, then remove the pot from the heat. Heating it any hotter evaporates the alcohol. Trapping the steam in the teapot puts the evaporating alcohol back into the wine, so your mulled wine is much more fun to drink. Making this in an open saucepan evaporates the alcohol, but it still tastes good.
After I make a batch, I pour it into an insulated thermos, so it stays hot to sip, but doesn't cook or evaporate any more.
1 bottle of dry red or rose table wine
1/2 cup sugar
1/2 cup water
4 whole cloves
4 whole allspice
1 1" stick cinnamon
2 2" twists lemon peel
Combine sugar, water, cloves, allspice and cinnamon in a saucepan. Heat to boiling, reduce heat, and simmer one minute.
Add wine and lemon peel. Heat until steam rises. DO NOT BOIL. Serve in mugs. Makes 6 5-oz. servings.
My notes...
I have a Corning Ware teapot with a lid, and a thermometer that measures up to 180 degrees F. I heat the water/sugar/spice mixture in the teapot until boiling, simmer, then I add the bottle of wine and the lemon peel, stick the thermometer into the pot, close the lid, and just simmer it until it warms to 130 degrees F, then remove the pot from the heat. Heating it any hotter evaporates the alcohol. Trapping the steam in the teapot puts the evaporating alcohol back into the wine, so your mulled wine is much more fun to drink. Making this in an open saucepan evaporates the alcohol, but it still tastes good.
After I make a batch, I pour it into an insulated thermos, so it stays hot to sip, but doesn't cook or evaporate any more.
richard-in-cincy
Well-known member
Apfelpunsch
Apple Punch
1 l. apple juice
.5 l. strong black tea sweetened with sugar
1 lemon
1 orange
1 cinnamon stick
3 cloves
5 cl. Calvados
Combine juice, tea, lemon and orang slices, and spices. Bring to just below simmer and heat for 15 minutes. Strain, stir in Calvados and serve.
Apple Punch
1 l. apple juice
.5 l. strong black tea sweetened with sugar
1 lemon
1 orange
1 cinnamon stick
3 cloves
5 cl. Calvados
Combine juice, tea, lemon and orang slices, and spices. Bring to just below simmer and heat for 15 minutes. Strain, stir in Calvados and serve.
richard-in-cincy
Well-known member
Alpen-Gl
.5 l. red wine
.5 l. muscatel wine
1/8 l. red vermouth
1 dash of Angostura Bitter
60 g. raisins
zest or 1 orange and 1 lemon, spiral or strips
1 tbls. chopped candied ginger
60 g sugar
1/8 l. Aquavit
60 g. slivered almonds
Combine red wine, muscatel, vermouth, and bitters with raisins, zest and ginger. Let sit overnight.
Add sugar, Aquavit and almonds and bring to just below a simmer.
Serve in cups with spoons.
.5 l. red wine
.5 l. muscatel wine
1/8 l. red vermouth
1 dash of Angostura Bitter
60 g. raisins
zest or 1 orange and 1 lemon, spiral or strips
1 tbls. chopped candied ginger
60 g sugar
1/8 l. Aquavit
60 g. slivered almonds
Combine red wine, muscatel, vermouth, and bitters with raisins, zest and ginger. Let sit overnight.
Add sugar, Aquavit and almonds and bring to just below a simmer.
Serve in cups with spoons.