Mulled wine and hot punch recipes

Make your party a simmering success with our complete guide on how to make mulled wine and hot punches

There’s something so inviting about the smell of spices mingled with hot wine. Few people can resist it. The rich, warm, faintly exotic steam rising from a pan of mulled wine signifies the start of the festive season more than almost anything else. If you’re planning a party this year, try these recipes: I’ve included old favourites as well as new twists on the traditional. If unexpected guests arrive, they can be easily added to or stretched.

Traditional Spiced Mulled Wine
Makes 24 glasses or 12 half-pint mugs

2 bottles medium or full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
1.5 litres water
1 orange, studded with 10 cloves
2 oranges and 2 lemons, sliced
6 tbsp sugar or honey
5cm cinnamon stick
2 tsp finely grated fresh root ginger
2 tbsp fruit liqueur such as cointreau, grand marnier, calvados or cherry brandy

  1. Mix all the ingredients together in a slow cooker or a large saucepan. Heat very gently for about 20 minutes. Do not boil, or you will boil off the alcohol.
  2. Stir gently to ensure that the sugar or honey has dissolved.
  3. Serve with a ladle and keep warm over a low heat.

Bonnie Prince Charlie’s Toddy
This easy-to-make pick-you-up is enough for one in a mug or a thick glass. For more servings, simply multiply the amounts given below by the number of guests.

Serves 1

1 tbsp Drambuie
1 tbsp sweet red vermouth, such as Martini
150ml water
2 slices lime

  1. Warm the ingredients gently in a saucepan.
  2. Serve in hot toddy glasses.

Hot Raisin and Ginger Posset
If you miss out the whisky and ginger wine, this is ideal for children and teetotallers alike. Conversely, you can add more whisky to taste.

Serves 6

50g raisins
juice of 1 lemon
1 tbsp honey
2 tsp finely grated fresh root ginger
1 tbsp whisky (optional)
1 tbsp ginger wine (optional)
575ml apple juice
575ml ginger ale or ginger beer
1 sliced orange or the segments of 2 peeled tangerines
1 sliced apple

  1. Overnight, soak the raisins in the lemon juice, honey, ginger and whisky. If you are running out of time, you can speed this up by gently heating it or giving it a 40-second zap in the microwave.
  2. Put in a slow cooker or large saucepan and add all the other ingredients. Heat, but do not boil.
  3. Serve in mugs or thick wine glasses.

Next page: Cassis Cold Clearer; Hot Hoppy Beer

Cassis Cold Clearer
A winter variation on the famous French classic, this is great for all the family, as it has lots of vitamin C, both in the blackcurrant and the lemon juice. For children and teetotallers, simply use water rather than white wine.

Serves 1

1 glass dry white wine (or water)
1 tbsp Crème de Cassis (alcoholic) or blackcurrant cordial
1 tbsp lemon juice
honey or sugar to taste

  1. Heat ingredients together but do not boil.
  2. Serve in mugs or thick wine glasses.

Hot Hoppy Beer
If you are freezing cold after a long winter walk, this will hit the spot. If available, it’s best to use an Eastern European lager as they tend to have much more flavour.

Serves 4 – 6

2 large bottles Budvar or similar
6 tbsp honey
1 tsp freshly grated nutmeg
2 egg yolks

  1. Gently heat the lager, honey and nutmeg, but do not boil.
  2. Beat the egg yolks in a separate bowl and mix in 4–5 tbsps of the warmed lager.
  3. Slowly return all this liquid to the saucepan, stirring all the time so that the eggs do not curdle.
  4. Simmer for 3–5 minutes and serve in hot toddy glasses.