Mulled White Wine
This warming drink has the flavorful depth of the classic red version but is lighter in body. Choose a white that's not too acidic, such as a Viognier or an oaked Chardonnay (wines that are more astringent can develop a harsh edge when heated).
Martha Stewart Living, January 2012
- Prep Time 10 minutes
- Total Time 45 minutes
- Yield Serves 6
- 1 orange
- 5 whole cloves
- 3 whole star anise pods
- 1 piece (1 inch) peeled fresh ginger, thinly sliced
- 1 cup water
- 1/4 cup sugar
- 1 bottle (750 mL) medium-bodied white wine
- Peel orange in strips using a vegetable peeler, being careful not to remove any pith (the white part). Push cloves into peel.
- Combine clove-studded orange peel, the star anise, ginger, water, and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar, and cook for 10 minutes. Remove from heat, and add wine. Let stand for 20 minutes to mull.
- Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer. Serve warm.
Mulled wine can be refrigerated overnight. (Strain at the end of step 2 to prevent the aromatics from overpowering the wine.) Reheat before serving.
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