Mulled Wine `Hot and Cold`
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 5 hrs 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 ml red wine, dry
- 100 ml orange juice, freshly squeezed, or not-from-concentrate
- 100 ml cassis
- 100 ml grape juice, red
- 1 lemon (s), untreated, the grated zest it (or finesse lemon zest)
- 1 teaspoon flavor (finesse orange peel)
- 2 mulled wine bags (mulled fix)
- some vanilla pulp,
- 100 g cane suar
- 3 large egg whites, fresh
Print Recipe
Pin Recipe Instructions
- Bring red wine with orange juice, cassis, grape juice, lemon peel, orange aroma, cane sugar and vanilla pulp to the boil in a saucepan. Take it off the stove. Add the glow fix and let it steep for 30 minutes.
- Pour punch through a hair sieve and divide into 2 equal amounts (350 ml each). Pour half into a shallow bowl and place in the freezer for about 4 hours. Set the other half aside.
- For serving, stir the mulled wine that has been set aside with the fresh egg whites. Loosen up the frozen mulled wine with a fork and fill 8 champagne glasses halfway with it. Beat the mulled wine and egg white mixture in a bowl over a gently boiling water bath with a whisk until frothy and spoon over the mulled wine granite.
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