We seem to be well into the season of Christmas parties already, and that means lovely evenings of friends and mince pies and mulled wine. I was chatting to my husband and reflecting that we usually drink more white wine than red, at other times of the year, and my thoughts turned to the possibility of mulling white wine. I'm sure I've heard of mulled white wine, but not sure I'd ever tasted it, so today I thought I'd give this a go. You probably already know how to make perfect mulled wine, but I tweaked the usual ingredients a little: I figured white wine wouldn't want the huge dose of orange juice that I'd put in a red mulled wine, and I added some extra vanilla and lemon zest along with my usual spices.
White Mulled Wine
1 bottle dry white wine
½ cinnamon stick, broken
2 stars of star anise
2 inch-long pieces of vanilla pod
rind of ½ lemon
Put all the ingredients into a saucepan and heat gently (don't boil) while allowing the spices to infuse. You can tie the spices & lemon rind in a small piece of muslin if you're feeling fancy, but I find it easier just to throw everything in and worry about straining it later. You could probably use a sweeter wine and put in less sugar, but I had a dry Chardonnay to hand.
|This post is part of the Creative Christmas Countdown 2010. Read the rules then link up here:|