The It drink of the season? Make mine a mulled ROSÉ

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When you’re offered mulled wine at a Christmas party, it’s invariably the hearty, piping-hot red wine version, with cinnamon sticks, oranges and a lot of sugar.

Not so this year. A more sophisticated, elegant style is trending – and there’s no red in sight.

M&S is selling premixed mulled white wine for the first time, while Sainsbury’s has bottles of mulled cider.

Cue expressions of shock and, in some quarters, festive outrage.

In fact, mulled wine has been drunk for centuries and, in the past, it would be served either hot or cold and frequently made from white wine, too.

In the Middle Ages, wine mixed with expensive spices was a decidedly elite refreshment.

It’s the 15th-century German tradition of red gluhwein – or ‘glow wine’ heated by a hot poker – still served at every Christmas market today. Yet it’s often horridly sweet and overly spiced.

So if you want a fresher alternative to sticky mulled red, try mixing up one of these elegant recipes…

Mulled wine is usually made with piping-hot red wine, cinnamon sticks, oranges and a lot of sugar (pictured)

SIMPLE & SOPHISTICATED

White mulled wine

For white mulled wine, use a dry white such as sauvignon blanc or pinot grigio to balance the sweetness added by the honey.

This style can also handle more lemon than the red versions, while using aromatic herbs like rosemary as a garnish makes this a more sophisticated sip.

RECIPE (Serves 6)

750ml dry white wine
1 orange, sliced
1 lemon, sliced
4-5 whole cloves
2 cinnamon sticks
2-3 slices fresh
ginger (peeled)
2 star anise
2 tbsp honey (adjust to taste)
Fresh rosemary or thyme sprigs (for garnish)

METHOD

Combine all ingredients in a saucepan over a medium-low heat and simmer gently for 15-20 minutes, without boiling. Taste and add more honey if desired.

Stir well and ladle into heatproof glasses or mugs. Garnish with a sprig of rosemary or thyme.

In the past, mulled wine would be served either hot or cold and frequently made from white wine, too

DRINK TO PINK

Rosé mulled wine

If you’re thinking pink this festive season, avoid cloyingly sweet styles like white zinfandel and, instead, go for dry, high-acidity pinks such as those from the Languedoc or Provence.

Swapping star anise for sprigs of thyme adds an elegant touch that won’t overpower the wine.

You can also rim the glass with honey and dip it into a plate of dried rose petals for a garnish with the wow factor.

Use the same method as for the white mulled wine, above.

RECIPE (Serves 6)

750ml dry rosé wine
1 orange, sliced
1 grapefruit, sliced
4-5 whole cloves
2-3 fresh thyme sprigs
2 cinnamon sticks
3-4 slices of fresh
ginger (peeled)
2 tbsp honey (adjust to taste)
Dried rose petals (to garnish)

Mulled cider is a great alternative for guests who are not wine drinkers

AN APPLE A DAY…

Spiced cider

If you like the idea of a lighter, spiced tipple, but you or your guests are not wine drinkers, then mulled cider might be the order of the day.

Avoid overly sweet or artificially flavoured ciders and go for high-quality, artisanal makes like Aspall.

Use natural sweeteners such as honey or maple syrup and go easy on the spices. If you’re feeling the chill, add a slug of brandy.

RECIPE (Serves 6-8)

750ml dry or semi-dry cider
250ml cloudy apple juice
1 orange, thinly sliced
1 lemon, thinly sliced
2-3 cinnamon sticks
4-5 whole cloves
2-3 slices fresh ginger (peeled)
2 star anise
2-3 sprigs fresh rosemary or thyme
2 tbsp honey or maple syrup (adjust to taste)
150ml spirit (I recommend Calvados)

METHOD

In a large saucepan, add all ingredients bar the honey or maple syrup and simmer gently for 15 minutes over a medium-low heat. Taste and adjust the sweetness as desired by adding honey or syrup.

At this point, add the spirit (if using), then simmer on a low heat for 5 minutes before straining and serving in heatproof mugs. Garnish as desired.