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Vin chaud by Matt Preston
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Celebrate with Matt Preston's cherished mulled wine recipe.
Ingredients:
  • 1/2 a star anise
  • 1 nutmeg
  • 2.50 gm ground ginger
  • 1 cinnamon stick
  • 7 peppercorns
  • 1 litre bold red wine
  • 225.00 gm sugar
  • 2 oranges
  • 7 cloves
  • 1 lemon
  • 4.40 gm vanilla extract
  • 1.20 gm salt, if required
Instructions:
  • Toast star anise, two grates of nutmeg, ground ginger, cinnamon, and peppercorns in a large heavy saucepan until fragrant. Add red wine and sugar, then stir well.
  • Peel a long strip of orange zest and stud it with cloves, then add it to the saucepan. Thinly slice the oranges and lemon (reserving a few slices for serving) and remove any seeds. Add the sliced fruit to the wine, along with any juice. Simmer the mixture and stir in the vanilla extract. Taste and adjust seasonings, if needed.
  • Taste the vin chaud; if it's sour, sweeten with more sugar. If it's bitter, balance with a pinch of salt. Remove spices and citrus slices, then serve in warmed glasses garnished with an orange slice.

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