Mulled Wine with Brandy Recipe
When the weather turns cold, whip up this Mulled Wine with Brandy—vanilla, citrus, and warm spices make it a winter must-have.
Servings: 8 Servings
Calories: 317kcal
Ingredients
- 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
Instructions
- 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.
Notes
To store mulled wine with brandy, let it cool completely before transferring it to an airtight container. It’ll stay good for up to 3 days.
Freezing isn’t recommended, but reheating is easy—just warm it gently on the stovetop over low heat, stirring occasionally. Be careful not to boil it, so you keep all those lovely flavors intact. Reheat only what you need to enjoy it at its best!
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 38g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 32g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.2mg
