Mulled wine is THE classic among German winter drinks. The first cup in early December is a highlight every year. The second cup tastes good, too, and maybe even the third. But then? We soon get tired of mulled wine. Switching between the red and white variants only helps to a limited extent with the inevitable mulled wine monotony on cold Christmas evenings.
That's why today we have a special mulled wine recipe from the FLSK kitchen for you that you probably never heard of before. Give yourself a sweet treat or impress your friends with this extraordinarily tasty combination of caramel and cardamom. We can already reveal one thing: Our "burnt mulled wine" tastes as good as it sounds!
- 1 bottle (75 cl) of white wine
- 2 organic oranges
- 40 g sugar 2 bay leaves
- 1 cinnamon stick or 3 teaspoons ground cinnamon
- 4 green cardamom capsules or 4 pinches of ground cardamom
- 1 pinch of ground allspice Optional
- for decoration: one orange slice and one cinnamon stick per glass
- Wash one orange with hot water and rub dry. Cut the unpeeled orange into thin slices and cut them into three parts. Squeeze the other orange and put the juice aside.
- Put the white wine in a pot and add the cardamom capsules, bay leaves, cinnamon and allspice. Heat all together, but do not let it boil.
- Caramelise the sugar in a pan. To do so, put the sugar in the dry pan and heat it until it melts and turns brown. Add some orange juice while stirring. This hardens the sugar into small lumps. Continue stirring until these partially dissolve in the orange juice. Then add the orange strips and caramelise while stirring.
- Add the orange caramel to the warm wine and let it dissolve at low heat for 5 minutes. Add the rest of the orange juice. Then remove the pot from the heat and leave the wine to stand for another ten minutes.
- Now either pour the liquid directly into the mulled wine glasses with a ladle or filter through a sieve for a variant without pulp.
- Garnish with a slice of orange and cinnamon stick.
Preparation tip: It's best to stay next to the pan when caramelising. When the sugar reaches the right temperature, it melts fast and can turn black. Now you need to act quickly so that nothing gets burnt! If you feel like the caramel is too dark, try a second try. Otherwise it could taste unpleasantly bitter.