Mull wine question?

[parrothead]

Gonna try to make a Christmas mull wine with some Chilean red wine I made. Any good recipes anybody tried? Was wondering if a monk fruit type sweetener would work in this instead of sugar?

 

[JBP]

Vin Brûlée (from my Italian DIL) - family favorite
750 ml red wine
1 orange zest peeled
1 lemon zest peeled
2 cinnamon sticks (small)
10 cloves
2-3 tablespoons sugar (I often use brown)

Mix together - simmer for 10 minutes. Burn excess alcohol with butane torch - serve and enjoy
Personal notes: Amounts are all "about"; I usually throw in a star anise pod. I never (rarely?) take the time to burn off the excess alcohol - and often simmer longer than 10 minutes.

 

[Hazelemere]

https://en.wikipedia.org/wiki/Feuerzangenbowle

 

[Cap Puncher]

• 750 ml red wine (1 bottle)
• About 1cups apple cider but add to taste
• honey about 2 tablespoons but I add to taste
• 1 orange zested and juiced
• 5 whole cloves
• 4 green cardamom pods
• 2 cinnamon sticks
• 1 whole star anise
• additional Orange slices for garnish
• Additional Cinnamon sticks for garnish
• Simmer 30-45mim or so try to keep between 120-125F (too hot will start to loose booze at a higher rate)
• I use it in a push down thermos coffee dispenser thing. Make sure to strain before adding to coffee dispenser.

I’ll definitely try others recipes as well!

 

[winechef]

add a little vodka or ever clear to raise abv back up from. heating and diluting.

 

[Cap Puncher]

add a little vodka or ever clear to raise abv back up from. heating and diluting.

If anything, maybe a bit of brandy, but if you keep the heat low enough ~125, you won’t lose much alcohol. Too much alcohol taste throws the balance off in my opinion. I never add alcohol back and it still makes you feel great