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!
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!
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