I love Mulled Wine. It’s a warm, spicy drink, that can heat even the coldest of hearts in the depths of the freezing winter. It’s sweet, and packs a slight kick, with delicate citrus notes dancing in the sweetness of spices. What’s even better is that everyone loves it and there’s always an excuse to drink it. Have friends over? Mulled Wine. Alone reading a book on a rainy day? Mulled Wine. Mental Health Day? Mulled Wine. It’s easily adapted to the more summery Sangria by simply halving all of the spices and sugar and chilled to absolute perfection.
History of Mulled Wine:
Mulled Wine has its origins in ancient Rome, spreading their grapes, vines, and wine all across the continent, as well as their secret recipes. The Forme of Cury, a medieval cook book from the 1300s even has a recipe for this delicious drink, and it’s spread far and wide into places where grapes don’t even grow such as Sweden, where it’s known as ‘Glogg’ in the native language.
Mulled Wine has become so popular that it’s become a staple in Winter markets across Europe, so much so that’s it’s become as much as a symbol of Christmas than snow has. Yet here in Australia, we’ve been a bit slow to catch on. Whilst most places lay outside of the snowy alpine regions of the continent, states across the south often reach chilling temperatures, and Mulled Wine is no where to be seen. It’s simple, delicious, and we’re here to give you our Australian take on Mulled Wine.
Using Australian native ingredients in Mulled Wine:
There are over 6,500 different native ingredients in Australia, with many readily available native herbs and spices being perfectly suited to a Mulled Wine recipe. Australia is renown for some of the world’s best wines, so why not use local ingredients and make a true Australian Mulled Wine?
Traditionally, Mulled Wine is made using Red Wine mixed with spices and sugar. Some of these include nutmeg, cinnamon, star anise, amongst other ingredients native to Asia. We’re changing that up with Australian alternatives like Wattleseed, Lemon Myrtle, and Aniseed Myrtle.
To make the most Australian Mulled Wine/Sangria, here’s what you’ll need:
Australian Mulled Wine Ingredients:
Wine: Yup, it’s in the name. You don’t have to waste money on an expensive wine, any wine will do as the spices will take the flavour. Non-alcholic wine works too! 😊
Fresh Citrus: Either Oranges, or something more Australian, Finger Limes, are a needed to achieve the full flavour. It’s also a great garnish!
Wattleseed: A traditional recipe calls for Nutmeg, but what we’ve found is that Wattleseed imparts a earthy, less spicy flavour reminiscent of nuts and chocolate which is delicious.
Myrtles: Lemon Myrtle, Cinnamon Myrtle and Aniseed Myrtle are incredible in this recipe. Whisking them in really highlights their aroma plus they’ll naturally protect against microbes helping to preserve the mulled wine encase you want to save some for later.
Mountain Pepperleaf: This delicious native is reminiscent of nutmeg, with delicious mint undernotes and a touch of heat which helps to add layers into the recipe.
Sweetener: Any sweetener works in this recipe. Traditionally sugar has been used, but I’d recommend going for honey or even maple syrup as they add different flavours to the recipe.
Australian Mulled Wine Recipe (With native Australian ingredients)
(Makes 4 servings of Mulled Wine)
750ml of dry red wine (It doesn’t have to be the best Bordeaux on the shelf, any wine will do)
1 orange/citrus fruit – 4 Finger Limes would be perfect for this!
1 teaspoon of Wattleseed
½ teaspoon of Lemon Myrtle
1 teaspoon of Cinnamon Myrtle
1 teaspoon of Aniseed Myrtle
½ teaspoon of Mountain Pepperleaf
2-4 tablespoons of sugar, honey, maple syrup or other sweetener.
Optional: ¼ cup of brandy
How to Make Mulled Wine:
- Combine everything.
Pour in the wine, add in the sliced Orange/Finger Lime (cut orange into 1/2cm slices, or Finger Limes into 4), native ingredients, and brandy into a saucepan, stirring to combine.
- Heat the wine. Heat the mulled wine on a low-medium heat, or until it just reaches a simmer (Don’t boil it or you’ll risk losing the alcohol, or do if you’d prefer a lower alcohol versin). Turn the heat down, and place a lid on the saucepan. Cook for at least 10 minutes, or up to 2 hours. Be careful to make sure it doesn’t boil!
- Using a strainer or cheesecloth, pour the mixture out making sure to stop the spices from going into the glass. If you get some in, don’t worry, wait a minute for the spices to settle at the bottom of the glass and enjoy! Feel free to add more sweetener to the recipe if you want something sweeter.
- Serve warm in a cup that is heat proof. Feel free to garnish it up with some finger lime or orange peel.
It’s that simple! If you’re bored, feel free to mix it up a bit. Change the wine, use white wine, use our Wattleseed and Pepperberry Chai mix, don’t like brandy? Use macadamia liqueur – the choice is up to you!
This is the perfect beverage to calm down in the winter, or for entertaining with friends.
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