Floral-infused mulled wine recipe

Eat, drink mulled wine, and be merry!

The most magical time of the year calls for delicious, freshly made mulled wine to warm your bones and lift your festive spirits. Gather your loved ones and share a bloomon brew, spiked with hibiscus, cardamom, and rosemary.

Home is where the heart(warming wine) is

Many of us pine after glühwein as soon as the winter jackets come out, some drink it to feel festive — tastes like Christmas in a glass — yet most of us don’t realise it’s steeped in history.

As far back as second-century Rome, a ‘waste not, want not’ philosophy over spoilt wine inadvertently invented the first mulled beverage. Roman soldiers would warm up with heated wine infused with herbs and spices they discovered on their conquests. As their empire grew, so did everyone’s love of the flavour-infused drink.

Some like it hot

It was the Medieval Europeans who really championed mulled wine, believing that the added herbs and spices had medicinal benefits in addition to staving off the winter chill. With the all the colds and flu going around at the moment, it’s just what the doctor ordered!

Whether your an ancient Roman or a present-day Christmas market reveller, call it glühwein, glögg or mulled wine, the basic recipe remains the same: wine, spices, citrus, and sweeteners. There’s an infinite number of ways to mull wine, but we’ve added a hint of herbs and flowers for two funky twists on the traditional recipe.

Rosemary-infused mulled wine recipe

Ingredients (12 servings)

  • 1 lemon, peel only
  • 2 oranges
  • 6 cloves (plus extra for garnish)
  • 2 sprigs of rosemary
  • 1 cinnamon stick
  • 5 cardamom pods, bruised
  • Pinch of ground nutmeg
  • 150 g caster sugar
  • 2 bottles of cheap, unoaked red wine
  • 150 ml ginger wine

Method

Peel and juice one orange. Add it to a large saucepan along with the sugar, spices, and lemon peel. Add just enough wine to cover the sugar, then heat until sugar has dissolved. Bring to boil, cook until you have a thick syrup. Turn the heat right down and add the rest of the wine and ginger wine. Warm through. Cut the remaining orange into segments and stud with cloves, to use as a garnish. Serve hot and delicious.

Hibiscus-infused mulled wine recipe

Ingredients (12 servings)

  • 250 ml pomegranate juice
  • 2 limes, sliced
  • 1 orange
  • 60 g dried hibiscus flowers
  • 2 cinnamon sticks
  • 2-3 whole star anise
  • 130 g caster sugar
  • 2 bottles of cheap, unoaked red wine
  • 100 ml dark spiced rum

Method

Bring sugar and water to boil in a saucepan, whisking until the sugar has dissolved. Reduce heat to low and add the hibiscus flowers. Stir to help the flowers sink to the bottom. Infuse for 6-10 minutes. With a slotted spoon or sieve, strain the mixture to remove the hibiscus. Add the cinnamon sticks, star anise, and citrus and simmer for 10 minutes, or until warmed through. Serve piping hot!

Eat, drink mulled wine, and be merry this festive season! Don’t forget to share your flower-infused mulled wine with us using #bloomon.

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