Hot Mulled Wine

This Hot Mulled Wine, made with Pure Almond Extract, is infused with all the best seasonal flavors. Cozy up with this hot beverage during the chilly winter months.

Ingredients

Small Batch

  • 1 750ml bottle red wine
  • 1 tablespoon coarsely chopped fresh ginger
  • 2 tablespoons honey
  • 6 cloves
  • ½ teaspoon ground cinnamon
  • 1 strip orange zest, about 1-inch by 3-inches
  • 1 strip lemon zest, about 1-inch by 2 inches
  • 1 ounce brandy
  • ¼ to ½ teaspoon Nielsen-Massey Pure Almond Extract

Large Batch

  • 3 750ml bottle red wine
  • 2 tablespoon coarsely chopped fresh ginger
  • 1/3 cup honey
  • 12 cloves
  • 1 teaspoon ground cinnamon
  • 2 strips orange zest, about 1-inch by 3-inches
  • 2 strips lemon zest, about 1-inch by 2 inches
  • 2 ounce brandy
  • ½ teaspoon Nielsen-Massey Pure Almond Extract

Directions

Small Batch

Pour wine into a medium saucepan. Stir in ginger, honey, cloves, cinnamon, orange zest and lemon zest. Bring to a slow boil over medium-high heat then cover and remove from heat. Let steep for 20 minutes.

Remove from heat and strain through a fine strainer into a 1 quart glass measure or a serving container. Stir in brandy and almond extract. Serve in mugs garnished with cinnamon sticks, if desired.

 

Large Batch

Pour wine into a medium saucepan. Stir in ginger, honey, cloves, cinnamon, orange zest and lemon zest. Bring to a slow boil over medium-high heat then cover and remove from heat. Let steep for 20 minutes.

Remove from heat and strain through a fine strainer into a large storage or serving container. Stir in brandy and almond extract. Serve in mugs garnished with cinnamon sticks, if desired.

Notes:

Almond flavor will fade if the wine is mulled in advance and reheated. Add ¼ to ½ teaspoon additional almond extract to reinforce the flavor, if desired.

This recipe is less sweet than most mulled wines. Like it sweeter? Just add more honey.

  • 1 750ml bottle red wine
  • 1 tablespoon coarsely chopped fresh ginger
  • 2 tablespoons honey
  • 6 cloves
  • ½ teaspoon ground cinnamon
  • 1 strip orange zest, about 1-inch by 3-inches
  • 1 strip lemon zest, about 1-inch by 2 inches
  • 30 ml brandy
  • ¼ to ½ teaspoon Nielsen-Massey Pure Almond Extract

Large Batch

  • 3 750ml bottle red wine
  • 2 tablespoon coarsely chopped fresh ginger
  • 80 ml honey
  • 12 cloves
  • 1 teaspoon ground cinnamon
  • 2 strips orange zest, about 1-inch by 3-inches
  • 2 strips lemon zest, about 1-inch by 2 inches
  • 60 ml brandy
  • ½ teaspoon Nielsen-Massey Pure Almond Extract

Directions

Small Batch

Pour wine into a medium saucepan. Stir in ginger, honey, cloves, cinnamon, orange zest and lemon zest. Bring to a slow boil over medium-high heat then cover and remove from heat. Let steep for 20 minutes.

Remove from heat and strain through a fine strainer into a 1 quart glass measure or a serving container. Stir in brandy and almond extract. Serve in mugs garnished with cinnamon sticks, if desired.

 

Large Batch

Pour wine into a medium saucepan. Stir in ginger, honey, cloves, cinnamon, orange zest and lemon zest. Bring to a slow boil over medium-high heat then cover and remove from heat. Let steep for 20 minutes.

Remove from heat and strain through a fine strainer into a large storage or serving container. Stir in brandy and almond extract. Serve in mugs garnished with cinnamon sticks, if desired.

Notes:

Almond flavor will fade if the wine is mulled in advance and reheated. Add ¼ to ½ teaspoon additional almond extract to reinforce the flavor, if desired.

This recipe is less sweet than most mulled wines. Like it sweeter? Just add more honey.

  • 10 minprep

  • 30 mincook

  • 4-12servings

This Recipe Uses

Pure Almond Extract 4oz

Pure Almond Extract