I’m a die-hard mulled red wine fan. Every Christmas for as long as I can remember my family has made traditional mulled red wine. It’s practically an institution. However, red wine gives my dear sister a headache and so she has had to miss out on mulled wine for many years. This year I looked for a mulled white wine recipe that would satisfy my need for a spicy warm holiday drink that my sister could enjoy as well.
I found the inspiration for this recipe on the Martha Stewart website, I wanted something a bit more spicy so I added cinnamon sticks and a mulling spice mixture made up of orange peel, whole cloves, and whole allspice. This recipe is full of complex spice flavors and tastes simply delightful.
On suggestion of Marthastewart.com, I used a Viognier, which is a full-bodied white wine. It worked perfectly for this recipe. Also suggested is an oaked Chardonnay. I would choose an inexpensive wine, once you add the sugar and spices no one is going to notice if you bought a high-end wine, going bottom-shelf is totally acceptable here.
I did change a few things up in the recipe, for the original Martha version click here; otherwise my adapted recipe is below.
- 3 whole star anise pods
- 4-5 cinnamon sticks
- 3 tablespoons mulling spice mixture of orange peel, whole cloves, and whole allspice
- 1 cup water
- 1 bottle medium or full-bodied white wine (Viognier or oaked Chardonnay)
- 1 piece (1 inch) peeled fresh ginger, thinly sliced
- 1/4 cup sugar
If you have a tea filter you can put the loose mulling spice mixture into it to keep fine bits out of your mug of mulled wine. You can also run it through a fine mesh sieve once your wine is done mulling, but this is much easier.
Combine the star anise, ginger, mulling spices, water, and sugar in a saucepan over medium heat.
Bring to a simmer, stirring to dissolve sugar, and cook for 10 minutes. Your house should be smelling pretty amazing right now.
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.
Well, I have to say I’m a mulled white wine convert! This was so delicious with none of that alcohol-bite you can sometimes get with red wine. The spice blend was just perfect and was a lovely treat on this wet, cold, west coast Sunday. A mug of this festive drink will definitely warm you up on a cold fall or winter’s day.
If you have any questions or comments about this mulled white wine recipe, please feel free to leave a comment below! I love hearing from you!