This traditional Yuletide winter warmer is the perfect beverage for welcoming your guests to any holiday calendar parties. Hot, deliciously spicy, sweet but also dry, it’s so comforting. Adding Turmerichai Star Latte gives all the deliciously spicy notes you’re looking for with star anise and cinnamon. Serve with mince-pies for the perfect combination.

Turmerichai Star Mulled Wine

YOU WILL NEED

Wine: Just a cheap bottle of plonk works perfectly — a dry red will do the job. The best wine for mulling will be fruity and full-bodied, so that it can withstand the heat and not have its flavour compromised by the aromatics. Cabernet Sauvignon or Merlot are ideal.

Brandy: Similar to sangria, a great way to add a kick to your mulled wine is with an extra splosh of liqueur. Brandy is the traditional choice, but Cointreau or tawny port are also delicious alternatives.

Fresh oranges: One for slicing and mulling in the wine, one of which you can slice and use as a garnish if you’d like. To minimise bitterness, peel the orange before simmering it in the wine.

Orange juice: Add a glass of fresh orange juice to thin out the mix as mulled wine can thicken slightly due to the sugars.

Cinnamon & Star Anise:  Mulled wine with cinnamon sticks and star anise looks great, whilst enhancing the spicy notes. Just pop a few of each in the mix.

Spices: Add 2 heaped teaspoons of Turmerichai Star Latte for the ultimate spice sensation. A few cardamom pods is also a great addition.

Sweetener: Sweeten with a couple of tablespoons of soft brown sugar and a tablespoon of honey.

METHOD

Starting with your bottle of red, heat all the ingredients together in a large saucepan and gently bring to a simmer for 10 minutes - try to avoid boiling. Keep warm on a very low heat once prepared, to serve at the perfect temperature throughout the evening.