Nothing says winter quite like mulled wine. The spicy, warming elixir is the perfect way to experiment with a bottle of Col Campbell’s favourite, our Bobbie Burns Shiraz.
INGREDIENTS:
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10 cloves
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2 cinnamon sticks
- 2 star anise
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1/4 cup caster sugar
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1 roughly grated nutmeg
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2 cups water
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1 orange cut into slices
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1 bottle of Bobbie Burns Shiraz
METHOD:
STEP 1: Heat cloves, cinnamon, star anise, sugar, nutmeg, water and orange in a large saucepan over medium heat.
STEP 2: Bring to the boil, then reduce heat to low and simmer for 10 minutes.
STEP 3: Add red wine and simmer for another 5 minutes. Remove from heat. Strain and divide among serving glasses. Serve immediately.