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Homemade mulled wine for this Christmas

mulled wine

Christmas is around the corner and during upcoming cold winter evenings, what tastes better than a warm glass of mulled wine? Christmas may not be a part of the Chinese culture, but don't worry - Beijing will for sure bring you into a Christmas holiday mode. One proof is the big range of stores where you can buy yourself a bottle of tasty mulled wine, for example Kempinski, Schinders Supermarket and IKEA. Another option if you crave a warm cup of mulled wine is to prepare a pot yourself. Below we present a tasty Jamie Oliver mulled wine recipe, enjoy!



The following list corresponds to ten servings.

  • 2 clementines
  • 1 lemon
  • 1 lime
  • 200 g caster sugar
  • 6 whole cloves
  • 1 cinnamon stick
  • 3 fresh bay leaves
  • 1 whole nutmeg , for grating
  • 1 vanilla pod
  • 2 star anise
  • 2 bottles Chianti or other Italian red wine



Peel large sections of peel from the clementines, lemon and lime using a speed-peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar. 

Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol. 

When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve. 

Total time: 20 minutes.


Louise Andren
Louise Andren

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