Vanilla, citrus, and warm spices make this hot mulled wine recipe a treat for the senses!
This is a sponsored post written by me on behalf of TUACA Vanilla Citrus Liqueur. All opinions are 100% mine.
One of my very favorite things about my life as a food blogger is how I get to celebrate the holiday season beginning in about September. I’ve always been a bit Christmas-obsessed, and now I find myself working on cold-weather an holiday recipes before summer is even over!
We’re finally getting some crisp October weather here, which means it’s about darn time for some hot mulled wine.
How do you make mulled wine?
I like to make mulled wine by starting with a syrup made from wine, sugar, orange peel, and spices. Boiling a little bit of wine and sugar down into a syrup means I can keep all of the delicious mulling flavors concentrated in a mason jar.
When I want mulled wine, I just warm up wine on the stove top, stir in a bit of the infused syrup, and add my little boost of TUACA. Vanilla and citrus are perfect compliments to the flavors of mulled wine.
My friends over at TUACA sent me a few other Tuaca recipes to try, including my new favorite, the Tuaca Mule. I love anything served out of one of those adorable copper mugs!
They even made a handy video to show how easy it is to whip up one of these tasty cocktails.
Later this week I’m going to try a few variations on their recipe, using orange juice instead of lime juice and including some homemade ginger ale.
As always, remember to enjoy drinks responsibly!
Here’s the Recipe!
- 1 cup granulated sugar
- 1 orange
- 1 clove
- 1/8 teaspoon freshly ground nutmeg
- 2 cinnamon sticks
- 2 bottles dry red wine, divided
- 1 star anise
- 5 ounces TUACA Liqueur
- Orange wheels for garnish (optional)
- Place the sugar in a small saucepan. Use a vegetable peeler to peel large sections of the orange into the saucepan, being careful to avoid scraping the white pith. Once peeled, cut the orange in half and squeeze the juice into the saucepan.
- Add the clove, nutmeg, and cinnamon to the saucepan. Pour in 3/4 cup of red wine. Bring the contents to a boil over medium-high heat. Reduce the heat to medium and boil for 3 minutes.
- In a large saucepan, heat the remaining wine and star anise over medium-low for about 5 minutes.
- To serve, ladle 5 ounces (a typical glass of wine) of hot wine into a serving glass. Stir in a tablespoon of the syrup, and 1/2 ounce of TUACA. Garnish with an orange wheel, if desired.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 263Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 7mgCarbohydrates 31gFiber 1gSugar 27gProtein 0g
Nutrition information has been auto-calculated for your convenience.