Spiced wine is one of my absolute favorite things about the fall and winter months. It’s so lovely to cozy up with some winter socks, a big fluffy blanket, a mug of spiced wine and a group of friends surrounding a fireplace!
Every year we venture up to Northern California to a sleepy little ski town called Mammoth Lakes. It’s magical. And freezing. We go up for a weekend for a festival called Night of Lights, which is a fireworks extravaganza that takes place on the side of the mountain, and it’s a huge party. There is an endless amount of wine and cheese, and it’s the perfect start to the season. What’s even better is going home after the Night of Lights to our house and sitting around with friends drinking this Bavarian Mulled Wine.
I first created this recipe while we were in Mammoth Lakes. The friends we go with are all from Germany, so this recipe is a take on one of their favorite mulled wines. I like to impress people, so I got a little fancy and added some Spice Islands Whole Cloves, Spice Islands Star Anise and a Spice Islands Vanilla Bean. I’ve never had another mulled wine that features vanilla bean, but it really is the perfect way to round out this drink. The drink itself is super easy to make, but all the spices really give this warm beverage such a complex and delicious flavor!
Bavarian Mulled Wine
- Combine all the ingredients in a large pot and place over medium-low heat.
- Heat the mixture for 60 minutes, making sure not to bring the mixture to a boil.
- Once the flavors have melded together for 60 minutes, strain out the spices and reserve the citrus rounds for serving.
- Serve the warmed wine with a round of lemon and a round of orange.