Mulled Wine, or Cooked Wine Part II

We wanted to put some pictures and quantities to our original mulled wine segment. Remember, we boiled the cloves, cinnamon and lemon in a cup of water before adding a liter of wine and 1/4 ounce sugar. See the original write up for the scientific rationale. The first few sips may not exactly be delicious but the second half of your mug will be. Something about your receptors we're guessing.

That is probably too much cloves but it's ok. Those sugar packets are 1/8 of an ounce each.

We left it on low for half an hour to let them mingle. Then we brought it to a boil.

When the water boils for a few minutes add a liter of wine and the sugar and bring the temp to 165F.

We like to prime our mug with boiling water. We pour out the boiling water right before pouring in the mulled wine. That way a cold mug doesn't take the warmth away from this special treat. Priming is also a classic trick for thermoses.

Mmmm, mulled wine. We strain the pour and throw the pieces back into the pot for future pours. Turn off the heat. Bring it back to 165F before each subsequent pour. Your second mug will be heaven.

We used a cheap win for this, $6 for 1.5L.