WORLD'S BEST MULLED WINE RECIPE

Best_Mulled_Wine_Recipe MEDIA GALLERY
ceylon_cinnamon_mulled_wine

An authentic mulled wine recipe made with Ceylon Cinnamon, apple, pear, orange, and an inexpensive red wine. If you want the world's best authentic mulled wine recipe, this is it. A good mulled wine is especially fabulous if it is made with Ceylon Cinnamon sticks. This is because Ceylon Cinnamon is not overtly spicy and harsh like high-coumarin Cassia Cinnamon. Ceylon Cinnamon creates a deeply sophisticated mulled wine with incredible taste.

Combined with exotic spices like star anise, a dash of grated nutmeg, and black cardamom, this is without a doubt the ultimate mulled wine recipe you will find. There are many pretenders to the throne, each with its variation. Some make the ultimate sin of putting in brandy, while others put honey and boil it, which will kill the honey. Brown sugar somehow creates a better taste, although you can use white sugar if you must. Some people go overboard with the star anise, a powerful spice that must be used sparingly. And some put orange juice and, worse, lemon juice, which distorts the taste of mulled wine and gives it an insipid flavor.

Our mulled wine recipe, by contrast, is deeply satisfying. It has just the right amount of each ingredient to create a smooth taste profile. Yes, the ingredients are complex but well worth it for the rich aroma and complex flavor. Notes of citrus and clove, the sweetness of brown sugar tempered by the healing power of Ceylon Cinnamon, and the hypnotic effects of star anise. The perfect Christmas drink to warm the heart, the body, and the soul and to get rid of bad bacteria and reduce the ill effects of overindulgence.

Prep Time : 15 minutes
Cook Time : 45 minutes
Yield : 4 cups

INGREDIENTS

1 bottle (750ml) of inexpensive good quality red wine
(We used Linderman's Cabernet Sauvignon which is a very good wine despite being inexpensive)
2 tbsp. brown sugar
1 Ceylon cinnamon stick
¼ teaspoon grated nutmeg
2 black cardamoms with skin
1 piece star anise
1 orange peel
1/2 apple sliced
1/2 pear sliced
1/4 teaspoons black cloves (about 6 cloves)
1 strip mace

DIRECTIONS

Wrap a Ceylon Cinnamon stick, orange peel, star anise, crushed black cardamom, and black cloves in a cheesecloth. Tie it with the cheesecloth or a piece of cooking string.
Pour the wine into a pan and place the spiced cheesecloth pouch with all the spices inside.
Add the ground nutmeg and sugar.
Set the temperature to medium heat.
Add the apples and pears.
Let it heat up slowly over 25 minutes until it comes to a boil, then immediately remove it from the stovetop.
Serve it with a ladle into a heatproof wine glass or mug.

WHY CEYLON CINNAMON

Unlike the ordinary Cassia Cinnamon you find in stores, Ceylon Cinnamon has low Coumarin levels, so it won't harm your liver, especially if you are a regular Cinnamon tea drinker. Furthermore, Ceylon Cinnamon is milder, with a slightly sweeter taste. It lacks the spiciness of store-bought Cassia Cinnamon but offers hints of cloves and citrus, along with a wonderful, subtle aroma.

Ceylon Cinnamon is subtle and contributes to creating more complex flavors. In this dish, you would never even know that there is Ceylon Cinnamon, unlike Cassia Cinnamon, which tends to be harsh and immediately asserts itself, often negatively impacting the recipe