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Le Chaudron recipe
Vin chaud
Mulled wine
⏱ 20 minServes 6Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1bottle of full-bodied red wineCôtes du Rhône
150 g (5 oz)brown sugar
2organic, unwaxed oranges
1organic, unwaxed lemon
2cinnamon sticks
6whole cloves
2star anisebadian
- 1 bottle of full-bodied red wine Côtes du Rhône
- 150 g (5 oz) brown sugar
- 2 organic, unwaxed oranges
- 1 organic, unwaxed lemon
- 2 cinnamon sticks
- 6 whole cloves
- 2 star anise badian
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely zest 1 orange and the lemon with a Microplane, avoiding the white pith so the wine doesn’t turn bitter.
- Pour the red wine into the large saucepan with the brown sugar and warm gently over very low heat without boiling.
- Add the zest, cinnamon sticks, cloves and star anise to flavor the wine.
- Slice the second orange and the lemon into rounds and add them to the pan for more aroma.
- Keep it at 80 °C (176 °F), no hotter, for 20 minutes so the spices infuse without the alcohol boiling off.
- Taste and adjust the sugar depending on your wine, then strain through a fine-mesh strainer for a clear drink.
- Serve the mulled wine piping hot in ceramic mugs with an orange slice. Please drink responsibly.
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