Mulled Wine with Rum
Add a little kick to an old classic with some spiced rum
Ingredients
- 2 clementines
- 12 cloves
- 3 pods cardamom
- 5 whole allspice
- 2-3 tbsp brown or cane sugar *
- 4 shots spiced rum
- 1 bottle fruity red wine 750 ml
Instructions
- Quarter your clementines and pierce them with the 12 cloves and add to a medium-sized saucepan.
- Open up the cardamom pods and place in a tea infuser ball with the allspice if you have one or throw them directly into the pot followed by 2 sticks of cinnamon and the sugar and pour your bottle of wine over top. *Pick a wine that's not too expensive but that you'd still happily drink because bad wine is still bad wine even with spices. I generally recommend a young wine with ripe fruit flavours (think hot climate regions like the Rhone Valley or the Languedoc) I try to avoid anything too tannic or dry because you will have to add more sugar to compensate
- Place the pot on a medium-low heat so it won't boil and just take your time and check after about a half-hour to see how the infusion is going. Once it's to your liking, remove the cinnamon sticks so it doesn't become too astringent with time and add your rum and squeeze the clementines just before serving. For those who prefer a lower alcohol content, you can easily put just two shots of rum in if it's more to your liking or omit it altogether!
- Pour into your favourite mugs and enjoy!
Notes
*this recipe is a little less sweet, more in keeping with French-style but, of course, you can always add a little more to taste if it's to your liking.