This mulled wine syrup recipe is one of the easiest ways to make mulled wine. Over the years I have experimented with a range of methods, from spiced infusion bags to mulled wine powders to the good old fashion put the spices in the pot and simmer away. I have found with the infusion bags and powders the spice doesn’t infuse enough, and if it does eventually infuse, you’ve evaporated all the alcohol. When you go for the “put everything in the pot” approach, someone always inevitably ends up drinking a clove or a piece of star anise.
This syrup removes those problems and once it has been made it will keep in the fridge for several months – on a cold day you can grab the syrup from the fridge and have a cup or pot of delicious spicy mulled wine ready to drink within 5-10 minutes.
Preparation Time: 10 minutes / Cooking Time: 30 minutes / Makes 500ml of syrup
- 1 vanilla pod, cut in half length ways
- 6 cardamon pods
- 6 whole cloves
- 3 star anise
- 4 blood oranges, juiced
- 4 mandarins, juiced
- 1 mandarin rind
- 500g brown sugar
- 1 cinnamon stick
- 1 whole nutmeg
- 200ml water
- Place all of the ingredients into a pot and boil for 30 minutes.
- Remove from the heat and strain the syrup.
- Transfer into a glass jar.
- Either use the syrup immediately to make mulled wine or allow it to cool and then refrigerate.
- To make mulled wine simply add 80-100ml of syrup and a 750ml bottle of wine into a pot, and simmer for 5 minutes. Serve immediately.
Don’t use an expensive wine, there are great reasonably priced ($10.00-$15.00) bottles of Shiraz, Cianti or Sangiovese on the market. Also do not boil the wine as you will evaporate off the alcohol and realistically that is the point of mulled wine – it’s booze that is warming and really tasty.