· By The Beyond Good Team
Mulled Red Wine with Vanilla
Velvety red wine, infused with the bright zest of clementine and lemon, the warmth of cinnamon and clove, and a secret ingredient - Beyond Good Pure Ground Vanilla!
Serves 10 | Prep time: 15 minutes | Cook time: 15 minutes
Ingredients:
- 2 clementines (or 1 large orange), zested and juiced
- 1 lemon, zested
- 1 cup granulated white sugar (≈200 g)
- 6 whole cloves
- 2 cinnamon sticks
- 3 fresh bay leaves
- 1 whole nutmeg, for grating
- 1 tsp Beyond Good Pure Ground Vanilla Powder
- 2 (750 ml) bottles dry red wine (about 6 1/4 cups)
- 2 star anise
- 1" piece fresh ginger, sliced
- Optional garnish: extra citrus slices, cinnamon sticks, star anise
Method
Use a vegetable peeler to remove large strips of zest from the clementines (or orange) and the lemon, being careful to avoid the bitter white pith.
Juice the clementines (or orange) and set the juice aside. In a large saucepan over medium heat, combine the sugar, citrus zests, and the clementine/orange juice.
Add the cloves, cinnamon sticks, bay leaves, and grate in the nutmeg. Stir to combine.
Pour in just enough red wine to cover the sugar-citrus mixture (about 1–1½ cups). Gently simmer, stirring occasionally, until the sugar has completely dissolved. Increase the heat and bring the pan to a rolling boil.
Keep it boiling for 4–5 minutes, until the mixture reduces slightly and thickens into a syrup. Reduce the heat to low.
Add the star anise, sliced ginger, remaining wine and Beyond Good Pure Ground Vanilla. Warm the wine gently for about 4–5 minutes - do not boil. Let the vanilla and spices infuse. Taste and adjust the sweetness if needed.
Strain the mulled wine through a fine sieve to remove the spices and peels. Ladle into heatproof mugs or glasses, garnish with an orange slice and a cinnamon stick, and serve warm.
TIP
You can make this up to 3 days ahead. Cool, refrigerate, then reheat gently over low heat before serving. Do not boil when reheating.