Chilled Mulled White Wine Recipes

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MULLED WHITE WINE



Mulled White Wine image

A twist on traditional German Glühwein, Mulled White Wine is light and refreshing - but still packed with holiday spices and warmth. Made from white wine instead of red, this mulled wine recipe has hints of citrus as well as cinnamon, and makes for the perfect holiday drink!

Provided by Recipes From Europe

Categories     Drinks

Time 50m

Number Of Ingredients 9

1 bottle dry white wine (750 ml)
2 cinnamon sticks
1 organic orange
1 organic lemon
2 tablespoons orange juice
5 cloves
3 tablespoons sugar (more to taste)
2 tablespoons rum (optional)
star anise (optional)

Steps:

  • Wash and cut the orange and lemon. You can set aside a few slices for decoration.
  • Add the wine, fruit slices, cinnamon, orange juice, cloves, sugar, rum (optional), and star anise (optional) to a medium-sized pot.
  • Heat the wine on low heat for around 45 minutes. It's important that the wine doesn't come to a boil or else this will evaporate the alcohol. Give the mixture a stir occasionally.
  • Before serving, taste the mulled wine and add more sugar to taste. Pour the mulled wine through a sifter before serving. You can garnish the wine glasses with those extra citrus slices and a cinnamon stick (optional) before serving.

Nutrition Facts : ServingSize 1 g, Calories 317 kcal, Carbohydrate 32 g, Protein 1 g, Fat 1 g, Sodium 24 mg, Fiber 3 g, Sugar 21 g

MULLED WHITE WINE



Mulled White Wine image

This warming drink has the flavorful depth of the classic red version but is lighter in body. Choose a white that's not too acidic, such as a Viognier or an oaked Chardonnay (wines that are more astringent can develop a harsh edge when heated).

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 45m

Number Of Ingredients 7

1 orange
5 whole cloves
3 whole star anise pods
1 piece (1 inch) peeled fresh ginger, thinly sliced
1 cup water
1/4 cup sugar
1 bottle (750 mL) medium-bodied white wine

Steps:

  • Peel orange in strips using a vegetable peeler, being careful not to remove any pith (the white part). Push cloves into peel.
  • Combine clove-studded orange peel, the star anise, ginger, water, and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar, and cook for 10 minutes. Remove from heat, and add wine. Let stand for 20 minutes to mull.
  • Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer. Serve warm.

MULLED WINE, BUT CHILLED



Mulled Wine, but Chilled image

Warming in all but touch, this drink is ideal for cusp season, when the days can feel like autumn in morning and summer by afternoon. Cognac anchors the drink, fresh lime brightens it, and a simple syrup steeped with ginger, cinnamon, clove and cardamom evokes a classic mulled wine. The simple syrup here makes extra and keeps for a month in the refrigerator. Add it to lemonade, drizzle it over oatmeal or substitute it for standard simple syrup in another cocktail to make it automatically cozy.

Provided by Rebekah Peppler

Categories     cocktails

Time 25m

Yield 1 drink

Number Of Ingredients 11

1 (5- to 6-inch) piece ginger
2 cinnamon sticks, lightly crushed
4 whole cloves
4 whole black peppercorns
3/4 cup granulated sugar
5 whole green cardamom pods, lightly crushed
Ice
1 1/2 ounces dry red wine, such as Pinot Noir, Gamay, or Grenache
1 ounce Cognac
1/2 ounce sweet vermouth
1/2 ounce fresh lime juice

Steps:

  • Place a coupe glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, dry quickly, and pour in the drink into the now-chilled glass.)
  • Prepare the syrup: Gently run the ginger under water to remove any traces of dirt. If the ginger is thin-skinned, leave the skin on. Otherwise, peel. Use the larger holes on a box grater to grate the ginger, and add to a small saucepan. Place over medium-high heat.
  • Add 1 1/2 cups water, cinnamon sticks, cloves and peppercorns. Bring to a boil, then lower the heat and simmer on medium until the liquid reduces by about half and is very fragrant, about 20 minutes.
  • Add the sugar and cardamom, and stir until the sugar dissolves. Remove pan from the heat, and set aside to cool completely. Strain through a fine mesh sieve. This makes about 1 cup. Store in the refrigerator for up to 2 weeks. (You can use this in place of a standard syrup in another cocktail.)
  • Prepare the cocktail: In a cocktail shaker filled with ice, combine the wine, Cognac, vermouth, 1/2 ounce mulled simple syrup and lime juice. Shake and strain into the chilled glass.

MULLED WHITE WINE



Mulled White Wine image

I prefer to make mulled wine with white wine because I think it gives a smoother flavor. This recipe has a little rum added at the end for a bit of a kick!

Provided by heidi_k

Categories     Drinks Recipes     Mulled Wine Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

4 cups dry white wine
2 ¼ cups apple juice
1 lemon, zest cut off in a spiral
1 (1 inch) piece fresh ginger root, sliced
¼ cup white sugar
1 cinnamon stick
6 tablespoons rum

Steps:

  • Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
  • Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 24.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 11.5 mg, Sugar 20.1 g

CHILLED MULLED WHITE-WINE



Chilled Mulled White-Wine image

from martha stewart. this is a wonderful fall drink for entertaining. it tastes so light and fruity while still being spicy! You can subsitute oranges or clementines for the kumquats

Provided by sofie-a-toast

Categories     Punch Beverage

Time 15m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup water
1/2 cup honey, preferably orange-blossom
2 lemons, zest of, cut into long strips
1/4 cup fresh lemon juice (from 2 lemons)
4 whole star anise
4 cinnamon sticks
12 whole cloves
2 (3/4 liter) bottles dry white wine (dry wine, such as Sauvignon Blanc)
1 cup orange muscat wine, such as Essencia
1 golden delicious apple, cored, halved, and thinly sliced
1 bartlett pear, cored, halved, and thinly sliced
2 lemons, preferably Meyer, thinly sliced crosswise
12 kumquats, thinly sliced crosswise

Steps:

  • 1.
  • Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.
  • 2.
  • To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.

Nutrition Facts : Calories 200.5, Fat 0.7, SaturatedFat 0.1, Sodium 14.8, Carbohydrate 25.8, Fiber 3.1, Sugar 18, Protein 0.8

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