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What's Cooking? Mulled Wine with Diaspora Co.
Field Notes • Collaboration

What's Cooking? Mulled Wine with Diaspora Co.

We're back again with our friends at Diaspora Co.! This time, we're slowing down and heating things up with a mulled wine recipe. This winter warmer combines cinnamon, clove, jaggery, and other spices with warm and inviting Ricetti Carignan for a crowd-pleasing stovetop sipper.

Pair this mulled wine with festive social gatherings, tablescapes laden with dripping taper candles, and post-feast sweets (it especially adores panettone!). If a fun fête is not your thing, this festive cocktail pairs equally as beautifully with quiet moments by the fire, conversations with friends, comfy blankets, and a good book.

 

DIASPORA CO. X MARTHA STOUMEN
MULLED WINE


This recipe was created by Asha Loupy, Diaspora Co.'s recipe editor.

 

INGREDIENTS

 

• 2 cups unfiltered apple juice

• ¼ cup Diaspora Co. Madhur Jaggery or light brown sugar, lightly packed

• 1 stick Diaspora Co. Wild Cinnamon, broken into a few pieces, plus more whole sticks for garnishing

• 10 whole Diaspora Co. Kandyan Cloves

• 8 to 10 pods Diaspora Co. Baraka or Iniya Green Cardamom, lightly crushed

• ¼ teaspoon whole Diaspora Co. Aranya Black Pepper

• ¼ teaspoon kosher salt or a pinch of Surya Salt

• One 750ml bottle Martha Stoumen Ricetti Carignan

• ¼ cup sweet vermouth (we love Mommenpop Blood Orange or Seville Orange) or brandy

• 1 meyer lemon, thinly sliced

• 1 fuyu persimmon, cut into half moons

• Orange twists, for garnishing

 

INSTRUCTIONS

 

To make the spiced cider syrup: Place the apple cider, jaggery, cinnamon stick pieces, cloves, cardamom, black pepper, and salt in a medium saucepan over medium high heat. Bring to a boil, reduce the heat to medium, and gently boil, stirring occasionally, until the liquid reduces by about half, about 10 to 15 minutes. Turn off the heat and allow it to cool to room temperature with the spices in it (this will infuse the cider syrup with ample spicy flavor!).

To make the mulled wine: Strain the syrup into a pot large enough to fit one bottle of wine. Stir in the wine, place over medium high heat, cover, and bring to just below a simmer. Reduce the heat to low, stir in the vermouth or brandy and lemon slices, and serve immediately. Keep covered to prevent the wine from reducing and the alcohol from burning off. You can also transfer the mulled wine to a covered crockpot set on low if you want to keep the mulled wine warm.

Ladle into mugs and garnish with sliced persimmon, an orange twist, and a cinnamon stick, if desired.

 

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