Mulled wine
Dry red wine keeps the drink less sweet than classic syrupy versions, while orange and spices add aromatic oils and a warmer flavor profile. Cinnamon, cloves, and star anise create a deep winter character even without sugar. This is a festive hot drink that opens up best with gentle heating rather than a hard boil.
Sugar-free mulled wine can still taste full and rich when the wine warms slowly with the spices instead of being overheated.
Pour dry red wine (750 g) into a saucepan, add orange (70 g) cut into thin slices, then stir in erythritol (50 g), cinnamon (6 g), star anise (3 g), and cloves (1 g). Warm the mixture gently until it reaches the first signs of boiling.
As soon as small bubbles appear around the edges, lower the heat and let the drink simmer very gently for 7 to 10 minutes. It should stay very hot and aromatic without boiling hard, so the flavor remains smoother.
Strain the mulled wine if you like or pour it into mugs together with the spices. Serve immediately while it is still hot.
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