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A warmly spiced German-style mulled wine with orange, cinnamon, cloves, and star anise. It is gently simmered—not boiled—to preserve the wine’s fragrance and create a festive drink for cold evenings.
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Gentle heat extracts the aromatic oils from the citrus and spices without boiling away the wine’s character, while a small amount of brandy adds depth and a rounded finish.
Cool the strained mulled wine promptly, cover, and refrigerate for up to 3 days. Store it without garnishes.
Reheat gently in a saucepan over low heat until steaming but not bubbling, or warm individual servings in a microwave-safe mug in short intervals.
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