If you have been following me on social media, you would have seen about my trip to Canada. While John was climbing Denali in Alaska, me and the little one went off to visit some family in Vancouver and spent time exploring this amazing city. While we were there, Canada celebrated its 150th birthday. On the 1st of July, there were celebrations and flags every where. It was amazing.
However, I went from cold Joburg winter, to a warm Vancouver summer and now I am back in cold Joburg winter. I need something to warm me up. I battle in winter and this overnight change in seasons has me reaching for anything that can properly warm me up.
So, in honor of my time in Canada, lets warm up with some Mulled Wine Canada style. Mulled wine with Maple Syrup and Canadian whisky. Nothing heats up your insides like some warm spicy red wine. My child walked into the kitchen and wanted to know where the Spicy Hot Cross Buns are. And she is right. The whole house gets filled with the smell of aromatic spices.
Mulled wine is a classic hot toddy. A traditional holiday drink in many Old European countries, it is also known as “Glögg” in Nordic nations and “Glühwein” in Germany. Mulled wines is one of Europe’s oldest drinks, it predates coffee by hundreds of years. There are records of mulled wine dating back to 300 BC in Greece. And in Great Britain, it is mentioned in many medieval cookbooks. Coffee was only brought to Europe in the 17th Century.
Typically made with red wine, the wine is sweetened, spiced and heated. What I like about Mulled wine is that you don’t need any special ingredients. do you have an open bottle of red wine? A Cabernet Sauvignon or a Pinotage? Its perfect. Don’t like Pinotage? Use a cheap blend. You don’t have to use fancy wine. The spices that you add, elevates even a bottle of cheap wine to a warming experience.
This is an easy recipe to make in a slow cooker (crock pot). Put the ingredients in, let it slow simmer way and come back an hour later to an amazing smell and a warming drink. What is cozier than sitting around a roasting fire with a mug of mulled wine? Just make sure you make enough. It is so delicious, that there is never enough. Any left overs can be stored in the fridge and will be even nicer in a day or 2.
I used some of the JP Wiser’s Deluxe whisky that I picked up in Canada. It is spicy and bold a great match for the spicy red wine.
Also Read: Crown Royal Deluxe blended whisky
Mulled Wine Canada
- 1 bottle red wine
- 3 star anise
- 3 cinnamon sticks
- 6 whole cloves
- 1 table spoon fresh ginger – thinly sliced
- 3 cardamom pods – cracked open
- 3 table spoons maple syrup
- Peel from 1 orange
- Canadian whisky
Combine the red wine with the spices in a pot. Heat the wine with the spices gently and let simmer for a while. The longer it simmers, the spicier it becomes. Do not let the liquid boil. Boiling it will result in a bitter taste. Heat it slowly on a low heat. Or use a crock pot. Pour a double tot of Canadian whisky into a warmed glass. Top up with hot red wine and add some orange peel to decorate. Serve immediately.
You can easily adjust ingredients and proportions to personal taste. I have a sweet tooth and like the mulled wine a bit sweeter, but you can add less if you don’t like it too sweet. You can also adjust the whisky ratio to taste.
Also Read: Great Summer Whisky cocktails
What to serve with Mulled Wine?
It goes perfect with puff pastry cheese straws or cheese flavored biscuits. Staying with the cheese theme, mulled wine will work nicely with the heavier cheese like a blue stilton or gorgonzola. Or fruity mince pies.