Small-Batch Mulled Wine with Orange and Cinnamon
Orange zest, fresh juice and a whole cinnamon stick give this small batch of red wine its citrus-and-spice character. The sugar softens the acidity, while four turns of black pepper add a quiet bite. Heat it gently, then strain when the cinnamon tastes balanced: hard boiling and a long soak with the peel can make the drink taste harsher than it needs to.
Ingrédients
- 2 cups plus 2 tablespoons dry red wine
- 1 medium orange washed, zest and juice
- 1.4 oz granulated sugar about 3 tablespoons plus ½ teaspoon
- 1 whole cinnamon stick about 0.28 oz
- 4 turns freshly ground black pepper
Instructions
- Wash and dry the orange. Remove thin strips of coloured zest, trimming away thick white pith. Halve and juice the orange; discard seeds.
- Combine zest, cinnamon stick, sugar, orange juice and measured wine in a cold stainless-steel or enamel-lined saucepan. Add four turns of black pepper.
- Warm over low to medium-low heat, stirring to dissolve sugar. Keep around 160–175°F rather than boiling hard. Once hot, infuse about 5 minutes, tasting early and removing the cinnamon when balanced; allow roughly 10 minutes for heating and infusion together.
- Remove from heat and strain through a fine sieve into a heat-safe jug without pressing the peel. Taste and adjust sweetness if desired. Divide among four small heat-safe cups and serve, with a small orange twist if desired.
Vidéo
Notes
About 2½ cups, or four small servings; yield varies with orange size and evaporation. The large filmed mug is a presentation vessel. For a less sweet variation, start with 0.9 oz sugar. Keep cinnamon whole and strain when balanced. This remains alcoholic. Calories are indicative and vary with wine and alcohol retained. Strain, cool promptly and refrigerate within 2 hours; use within 2–3 days.