4 celebrity chefs let us in on their mulled wine recipes

December is that month of the year where you could always do with a warm, fragrant drink to beat the cold; soak in the festive spirit while trying your hand at being creative. These four celebrity chefs share their mulled wine recipes with us and why they love it.

Chef Manu Chandra, Chef Partner, Olive Group

Ingredients

Bourbon Whiskey 90 ml
Red Wine (Merlot) 600 ml
Spice 100 gms
Star Anise
Cinnamon
Clove
Cardamom
Whiskey infused Peach 25gms
Whiskey infused raisins 25 gms
Orange peel 25 gms
Honey 45 ml
Brown Sugar 50 gms

Method

1. Combine all the ingredients in a large pot.
2. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes.
3. Serve in a glass mug or wine glass.

Garnish: Slices of orange, cinnamon sticks

“It just doesn’t feel like Christmas if there isn’t mulled wine. This particular recipe is a favourite of mine and is served at Olive Beach, Bengaluru during the holiday season. The infusion of star anise, cinnamon, sugar, and cloves in some great Merlot is the perfect way to enjoy the Christmas spirit. It’s fruity and spiced, but the wine still shines through. And the best kind of wine to use for this is a dark, fruity, and full-bodied Merlot, which can support all-spice flavours.

Chef Ashish Bhasin, Executive Chef, The Leela Ambience Gurugram Hotel and Residences

Ingredients

Red wine 750 ml
Cinnamon stick 2” 4 nos
Orange zest from 1/2 orange
Pineapple roughly cut 100 gm
Star anise 5 nos
Clove 10 nos
Cointreau 100 ml
Cranberry juice 200 ml
Honey 50 ml

Method

1. Add wine and all other ingredients in a pan and keep it on slow flame
2. Let it simmer for 20-25 minutes
3. Strain through a fine sieve.
4. Serve warm with a garnish of cinnamon stick, orange slice, and star anise

“This one is a bit different from traditional mulled wine but, I personally prefer this Cointreau version not only spike up your mulled wine but, also add to the flavour. The addition of cranberry juice and pineapple makes it fruity. Citrus flavour from the zest adds an extra zing and honey has its unique sweetness. Non-regular red wine drinkers who do not prefer tannins will appreciate this version”.

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Chef Ajay Chopra, Founder and Director, Zion hospitality Ltd

Ingredients

Red wine – 1 bottle
Orange sliced – 1
Cloves – 8
Cinnamon – 2 sticks
Star anise – 2
Maple or golden pancake syrup – tbsps
Cognac or brandy 90 ml

Method

1. Add wine, orange slices, cloves, cinnamon, star anise, 2 tablespoons maple syrup, and cognac to a large saucepan.
2. Cook the mixture on low heat until it just about reaches a simmer.
3. Reduce heat to low, cover, and let the wine simmer for at least to one hour.
4. Using a fine-mesh strainer, remove and discard the orange slices and strain the spices.
5. Serve warm topped with cinnamon, orange, and rosemary.

Garnish: extra cinnamon sticks, orange peel, rosemary

“Mulled wine is a comforting festive drink and this version, with the aroma of maple syrup, orange, sweet-spicy notes and the cognac can be a crowd-pleaser. There is no perfect recipe for mulled wine one and can be creative by infusing floral aromas like elderflower and lavender or even herbs like sage and rosemary,” says Chef Chopra.

Chef Jomon Kuriakose, Chef de Cuisine (Acting Executive Chef), Baluchi, The Lalit London

Ingredients

2 unwaxed oranges
Peel of one lemon
Castor sugar 150 gms
Cloves 5 and few extra for garnish
Cardamom pods, 5, bruised
Cinnamon stick 1-inch piece
A pinch of freshly grated nutmeg
Fruity, un-oaked red wine 2 bottles
Ginger wine – 150ml

Method

1. Peel and juice one orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup.
2. Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through till it comes together.
3. When warm, pour into glasses and serve with the orange segments from the second orange as a garnish, along with a few cloves. Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for later use.

“The interesting thing about making mulled wines is that the proportions of the ingredients can be varied to suit individual taste. A little more spice, or a little less sugar. Any kind of wine may be mulled, but ports and clarets are usual choices”, says Chef Jomon.