Not too many people know about the Spanish Mulled Wine, which locally, is known as Vino Caliente, but it sure is a winner with winter visitors to the Iberian peninsular when the nights draw in and the chill hits the air.
We’ve adapted this recipe to suit what we had to hand and I can vouch for its taste, not necessarily its authenticity, I may have taken some very large liberties. You can always spice up the recipe with cloves, cinnamon and allspice and then add in lemon or orange slices. Experiment and have fun.
Ingredients:
- 60ml Red Wine (that’s all that we had leftover from Christmas)
- 60ml Club Amontillado, sweeter sherry would also work
- 50ml Mulled Fruit Winter Warmer Syrup
- Orange juice to top up
Method:
- Put all of the ingredients into your Milk Frother and then top up with orange to the max mark.
- Replace the lid and then press the start button and wait until finished.
- Meanwhile, heat up the glass using hot water from a kettle.
- When your milk frother has finished, empty the water out of the glass and fill with your Hot Cocktail.
- Enjoy your Spanish Mulled Wine.
Mark’s Top Tip: I’ve temporarily run out of red wine and only have the Amontillado which is a dry sherry. I will certainly try some of the sweeter sherries although Pedro Ximenez may be a bit too sweet (and too good to sacrifice).