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Low Carb Mulled Wine

Preparation time: 

Done well, mulled wine is a winter highlight — gently spiced and warming, it's a perfect antidote for chilly evenings. More often than not, it can be cloyingly sweet and an excuse to offload cheap "wine" onto guests. This recipe is stripped back. It uses a finer wine and has a hint of sweetness. Warming spices are at the forefront, and the wine doesn't get lost... there's no disguising chemicals here!


for 150ml

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Add the wine to a heavy based saucepan and bring to a simmer over a low heat.
    2. Using a peeler, shave off 6 strips of orange zest, 2 strips of lemon zest and 2 strips of lime zest. Add to the wine, along with the rest of the ingredients.
    3. Allow to simmer on a very low heat for 60 minutes. Adjust the spices and sweetness to your taste.
    4. Serve warm in a glass or cup and garnish with a very thin slice of orange.

    Bon app!