Normally we think of mulled wine as a wintry drink don’t we but when clock goes forward I’m ready to declare spring has sprung. At this time of the year it can still be chilly at the beach hut and I wanted a warming cocktail that embraced the sun on our faces and those tell-tell signs of warmer weather. Something that leads us nicely into the promise of good things to come when we can take in the outdoors more. Eating outside leisurely and being with our favourite people. That’s what spring brings for me and I hope I’ve shared that with you in this recipe.
This mulled wine is fragrant and full of floral flavours. It’s a delicate drink that would be perfect to share with good friends while dinner cooks. Cupping your hands around mugs and chatting, taking in the heady mix of chamomile and rose with just enough orange zest to give a rounded flavour. I loved it and I can’t wait for those late-night suppers at the beach hut to enjoy this even more.
How to you embrace spring?
- 2 good quality chamomile teabags
- 250ml water
- 1 bottle of dry white wine
- Zest and juice of 1 small orange
- 3 whole cloves
- 1 cinnamon stick
- 1 large Rosemary sprig
- 6 dried rose buds
- Place the teabags along with the water and allow to brew for 5 minutes, longer is you want a stronger taste. Remove the teabags and place the remaining ingredients in the pan with the white wine.
- Bring to just below boiling point. Serve removing the flavourings.
- This mulled wine doesn’t taste as fragrant if you cook ahead. I would serve straightaway.