Isabelle and Maya share their favourite Christmas beverage recipes to get you in the festive spirit!
My Mum’s Mulled Wine Recipe
If you know anything about me, it might seem strange that this is my mother’s traditional mulled wine recipe. She is a tiny Asian woman who grew up in the tropics of South East Asia, had never heard of Christmas until maybe the 1990s. However, when my mother commits to something she really throws her all into it. The payoff has been massive, as this is the best mulled wine I have ever tasted (no bias), and I’m sure you all will as well. Happy mulling, it’s best enjoyed in larger quantities with board games or maybe a good Christmas film!
- 100g caster sugar
- 3 cloves
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 lemon
- Orange peels
- Some orange slices (for serving)
- 1 bottle of red wine
- Place the sugar and all of the spices into a large, heavy-bottomed pot/pan.
- Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
- Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
- Add the rest of the wine, then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with cookies or mince pies of your choice.
- Best consumed in good company.
Alcohol-free Mulled Punch
For an alcohol-free option, this Mulled Punch is a great alternative to get you in the Christmas spirit.
- 600ml Cranberry Juice
- 250ml Apple Juice
- 150ml Orange Juice
- 2 tsps Honey
- 1 orange, sliced in rounds
- 2 Cinnamon (sticks)
- 2 Star Anise
- 10 Cloves
- 2 Bay leaves
- Pinch of Nutmeg
- 5 pods Cardamom
- In a pot add the honey and orange juice. Boil till the consistency turns thicker and becomes syrupy.
- Add all of the other ingredients. Bring to a boil and simmer for five minutes.
- Reduce to a low heat, put the lid on, and let it infuse slowly for 2 hours.
- Strain the spice mix, reserving cinnamon sticks, orange slices and star anise for garnishing into the glasses. Ladle them into the glasses and add the garnish before serving. Enjoy!