Mother’s Day Eats: Chilled Mulled Wine Recipe

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: TGIF: Passionfruit, Chilli and Basil Caiprioska Recipe

Mulled wine is a traditional drink that can be served hot or cold, therefore it’s a great addition to any autumn barbecue or family get together. If you you’re looking to amp up the intensity of this drink, you could try adding some cardomom or ginger to the mix. Be careful not to over spice, however!


55g (1/4 cup) caster sugar

1 orange, quartered, each quarter thinly sliced crossways

10 whole dried cloves (dried flower bud)

2 x 7cm cinnamon sticks

1 vanilla pod, split

2 tablespoons Cointreau liqueur

8 strawberries, hulled, washed, quartered Ice, to serve


  1. Combine wine, sugar, orange, cloves, cinnamon and vanilla in a medium saucepan over medium heat.
  2. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil, then remove from heat and set aside for 30 minutes to infuse.
  3. Add Cointreau to the wine mixture and stir to combine. Transfer to a jug and place in the fridge for 2 hours to chill.
  4. Add strawberries to the wine mixture. Divide ice among serving glasses, then pour over mulled wine and serve immediately.

Recipe via Taste

May 8, 2015

Mulled Wine Recipe

Even though mulled wine is usually associated with Christmas, there is no reason you can’t start the holiday season early, right? As the weather cools down, a glass of mulled wine will do wonders for warming your insides on a frosty day. Mulled wine is also great to make in bulk (just adjust the measurements according to the number of bottles of wine you’re using), and is great to serve at parties.

RELATED: A Beginner’s Guide to Wine


1 bottle (750ml, 25 fl.oz) red wine (prefer chianti)

1/2 cup castor sugar

1/2 cup orange juice

Peel of one lemon

Peel of one orange

1 star anise

1 cinnamon stick

5 cloves

1 tsp fresh nutmeg

pinch of ginger


  1. Place all ingredients, except wine, into a medium-large saucepan on medium heat. Add a small amount of the wine, just enough to cover and dissolve the sugar. Let it cook for 4-5 minutes until it becomes thick and sticky.
  2. Add the rest of the wine and turn down to low heat. Let simmer for 5 minutes, stirring ingredients through wine, and serve hot with slices with fresh orange.
October 28, 2014

Winter nightcaps

Winter’s the perfect time to indulge in a naughty nightcap. Here’s a selection of our favourites, to warm the cockles of your heart this winter.

Liqueur coffee
An adult twist on your traditional after dinner long black, is the liqueur coffee. Salvaged from the scrap heap of 70’s kitsch, this inspired little number contains two of the five food groups – alcohol and coffee. So you see, it’s virtually a complete meal.

How to: Make a long black or some strong plunger coffee. Into pre-warmed liqueur coffee glasses, (or latte glasses, if you’re struggling) add a generous nip of your favourite liqueur or spirit. The traditional tipple is whiskey, giving you an Irish coffee. But if you’re after something sweeter, add some Kahlua and you’ve got yourself a Mexican coffee, a splash of rum and you’re in Jamaica! Top with whipped cream… Yummmm.

Mulled wine
Something from days gone by, mulled wine is an olden drink of European origins best sipped out of antique goblets to really get you into the spirit.

You’ll need: 3 cups water 1 cup sugar 8 cloves 1 whole nutmeg 2 cinnamon sticks 1 strip lemon peel 750 ml dry red wine, cabernet sauvignon works well 1/4 cup Brandy How to: In a piece of cheesecloth add cloves, cinnamon, nutmeg and lemon peel. Tie up to make a bag. Simmer water with the spice bag in a stainless steel pot for 10 minutes. Add wine heat to till it’s hot, but not boiling then add the brandy. Simmer on a very low heat for up to 2 hours before ladling into glasses, or goblets to serve. Curl up by the fire and enjoy.

Hot buttered rum
Another drink from olden times, is hot buttered rum. Dark rum is preferable for this drink, but what ever you do – don’t use margarine!

You’ll need: 1 teaspoon brown sugar 1/2 cup boiling water 1/4 cup rum 1 tablespoon butter freshly grated nutmeg How to: Place sugar in a pre-warmed glass or mug and add boiling water, rum and butter. Stir well and sprinkle nutmeg on top. Ahoy mateys!

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July 15, 2003