- 1 bottle of red wine
- 3 pcs cinnamon sticks
- 3 pcs star anise
- 6 pcs cloves
- 2 pcs mace (this is a dried herb derived from nutmeg and can be replaced with half a teaspoon of ground nutmeg if not available)
- 1 fresh orange, sliced.
- 65g gula melaka or palm sugar
- 100ml Cointreau
- Empty the bottle of red wine into a pot and heat it up until it reaches a simmer. Refrain from letting the mixture boil or bubble.
- Add the cinnamon sticks, star anise, cloves and mace. Stir for around 10 minutes or until the scent of the herbs and spices becomes apparent.
- Add in sliced orange, gula melaka and Cointreau. Continue stirring until the sugar completely dissolves.
- Allow the wine to simmer for another 5 minutes. Do not leave the orange in the mixture for too long during cooking as it will cause the wine to be bitter.
- Remove from heat and strain through a fine mesh sieve.
- Serve warm or iced in a mug, garnished with a cinnamon stick and a slice of fresh orange.
Britt Ng recommends using a full-bodied, fruit-forward wine such as Australian shiraz or USA merlot. The sweetness from the wine pairs perfectly with the herbs and spices, giving it a good structure and textured mouthfeel.
Britt Ng’s mulled wine is also available for purchase here.