Updated: Jan 16, 2022
I know Xmas is over but since some of you lovely people have been asking what did I cook for my Xmas dinner, I decided to share these dishes. When I saw @kerrylaifatt posted her mulled wine recipe, I know I have to make my own. You can check out her version:
Pretty neat right? As she had mentioned that her recipe was too citrusy, so I omit the orange juice instead. I used 2 types of citrus for an extra flavor profile. To kick things up a notch, I also added some spiced rum. Lastly, with a bit of chefy touch for the presentation. You can totally enjoy the mulled wine without it and it will be fine. Cheers!
Inspired by @kerrylaifatt
Red Wine, 750ml
Spiced Rum, 50ml
Pure Vanilla Paste, 1 TSP
Orange Peels, 1/2 Orange
Lemon Peels, 1/2 Lemon
Demerara Sugar, 50g
Cloves, 1/2 TBSP
Cinnamon Sticks Preferably Hexa, 2
Green Cardamoms, 1/2 TBSP
Star Anise, 2
Nutmeg Freshly Grated, Pinch
Lemon Slices, 4
Granulated Sugar, For Brûlée
Orange Peels Thinly Stripped, 4 (Reserve The Orange Segments)
Cinnamon Sticks Preferably Hexa, 4
In a heavy pot, add in all the ingredients.
*Be sure to discard any seeds from the lemons and oranges.*
Give it a stir to combine everything.
Turn the heat up to medium-high.
Bring it up to a simmer and cook for 15 mins or until the sugar has completely dissolved.
*Do not bring it up to a boil.*
Turn the heat down to the lowest setting, cover and steep for 1 hr.
*It should be barely simmering.*
This is optional:
Spoon granulated sugar over the lemon slices.
Using a blowtorch and brûlée until caramelized. Set aside.
Tie a knot with orange peel strips onto cinnamon sticks. Trim off any excess.
Place the cinnamon sticks into individual wine glasses.
Use a blowtorch to burn the cinnamon sticks until smokey.
Immediately cover the glasses to prevent the smoke from escaping.
When ready to serve, remove the cinnamon sticks and slide in the reserved orange segments (from the orange peel strips).
Pour in the mulled wine.
Place the burned cinnamon sticks into the glasses.
Slide the brûléed lemon slices at the side of the glasses.
Lastly, top it off with star anise.