Tis the season to seek refuge in your nearest bar and post up, shielded from the elements and smog. And while drinking with friends in a convivial atmosphere is always fun, it’s cheaper and more convenient (hello pajamas!) to do so at home, which is why we’ve compiled these mulled wine recipes for you to try. The below recipes were recommended by UK drinks columnist Olly Smith when we spoke to him in November and are perfect for sharing in front of a fireplace screensaver.

Mulled Wine

  • 1 bottle red wine 
  • 1 cinnamon stick
  • 1 star anise
  • half an orange studded with 3 cloves
  • 1 vanilla pod halved lengthways
  • 50ml Port 
  • 100ml fresh orange juice (no bits)
  • 100g  dark brown muscovado sugar

Method:

  1. Put the orange juice and sugar into a pan and stir.  Warm until they are fully blended.
  2. Add the cinnamon stick, star anise, half orange studded with cloves, vanilla pod and leave to infuse for a minute.
  3. Add the bottle of red wine and port and warm gently for 10 minutes.
  4. Remove the orange and spices and serve warm but never boil or you’ll lose the booze!
        

Warming White

  • 1 bottle fruity white wine (try a cheaper sauvignon blanc)
  • 1 thick slice of fresh pineapple
  • 1 lemon wedge
  • 100g white sugar
  • 1 tbsp runny honey
  • 1 cinnamon stick
  • 100ml fresh pineapple juice

Method:

  1. Put the pineapple juice and sugar into a pan and stir.  Warm until they are fully blended.
  2. Add the cinnamon stick, lemon wedge, runny honey and half slice pineapple and leave to infuse for a minute.
  3. Add the bottle of white wine and warm gently for 10 minutes.
  4. Remove the orange and spices and serve warm but never boil or you’ll lose the booze!
     

Mulled Cider

  • 500ml cider
  • 200ml fresh apple juice
  • 1 lemon and ginger herbal tea bag
  • 50ml Cointreau or Triple Sec
  • 1 cinnamon stick
  • 1 heaped tbsp muscovado dark brown sugar
  • half an orange studded with 3-4 cloves

Method:

  1. Put the apple juice and sugar into a pan and stir.  Warm together until they are fully blended.
  2. Add the cinnamon stick and the half orange studded with cloves.
  3. Then add the cider and Cointreau and warm gently.
  4. Put in the lemon & ginger teabag and leave to infuse for 2 minutes and then remove.
  5. Warm, do not boil, for 10 min so that all flavours infuse.
  6. Serve warm

Note: Do not boil the drinks, this will make the spices bitter and you lose the booze! If pre-preparing, remove spices and fruit and keep warm.

More stories by this author here.

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