Victorian Hot Spiced Wine
“Rynelf returned with the spiced wine steaming in a flagon and four silver cups. It was just what one wanted, and as Lucy and Edmund sipped it they could feel the warmth going right down to their toes.”
Voyage of the dawn treader by c.s. lewis
Victorian Hot Spiced Wine. Hot spiced wine has become a tradition during the holiday season in the family. The sweet, warm, spicy wine fills the mouth and warms the body. Everything is a bit cozier with a mug of the cold weather nectar. There are many variations and recipes for this drink, but I tend to go the Mrs. Beeton method about making it. Victorian era enthusiasts will likely know who Mrs. Beeton is, but if you don’t you might call her the Martha Stewart for the Victorian era. It is an interesting book as well as culture history. Somewhere in my library I have one tucked away….
Victorian Hot Spiced Wine
TO MULL WINE.
Mrs. Beeton’s Book of Household Management
INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar, and spice to taste. Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling point, then serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose, and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which is more suitable than saucepans, as, if the latter are not scrupulously clean, they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.
(paragraph 1838)
Often, I cut up an orange and/or lemon which is how the German version is made. It is also a good way to use up red wine or red wine you don’t like so well. I agree with her philosophy on not giving exact proportions: people have different ideas on sweetness and such. This is a season to taste recipe. I also like her addition of water as it lightens it up. If there are leftovers, I keep it on the stove (turned off) and reheat as needed.
Victorian Hot Spiced Wine
Ingredients
- 1 pint red wine
- sugar
- cinnamon sticks
- whole cloves
- nutmeg
- 1 cup water
Instructions
- Pour wine into pot and add water.
- Add sugar and spices to suit. Amount of sugar will depend on personal taste and wine (see notes below).
- Simmer ingredients until wine is hot and infused. Don't boil.
Notes
- If I know I am going to make mulled wine in advance then I will buy the inexpensive, sweet red wine variety at the store which requires less sugar.
- If I have an orange I will slice it up and add it in (German way).
- The spices are a suggestions. Add other spices you wish.
- Double or triple as desired.
- 1 regular bottle of wine is approximately 3 generous cups measured.
Have a cozy holiday season!
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