Delicious Mulled Cocoa Wine | Living North

MULLED COCOA WINE

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image of mulled wine
Serves: 
2–4

6 Tbsp Cocoa Syrup 

1 bottle fruity red wine

3 Tbsp Grand Marnier, brandy or port

6 cloves

6 cardamom pods, crushed with the

side of a knife

2-cm / ¾-in piece of fresh ginger,

peeled and sliced

1 cinnamon stick, broken in half

good grating of nutmeg

1 orange, halved and juiced,

skins reserved, plus orange

slices to serve (optional)

This warming Christmassy brew is a terrific example of how cocoa can add subtle flavour and richness to food and drink without elbowing its way to the front of the pack and screaming out CHOCOLATE!

This warming Christmassy brew is a terrific example of how cocoa can add subtle flavour and richness to food and drink without elbowing its way to the front of the pack and screaming out CHOCOLATE! I haven’t specified the wine to use here, but go for something like a light and fruity Shiraz, a jammy Zinfandel, spicy Grenache or a Chilean Merlot. You don’t need to spend a lot on something gorgeous, as you want a plain canvas for all the other flavours. You won’t need it all but it will keep in a sealed jar in the fridge for a month or so. Add the remaining ingredients to a pan, including the squeezed out orange skins, and stir in 6 tablespoons of the Cocoa Syrup. Simmer gently for 10 minutes, stirring now and then so the syrup is fully incorporated. Ladle the wine into heatproof glasses or mugs and serve warm with orange slices, if you like.

 

Cocoa by Sue Quinn (Quadrille £25) Photography ©Yuki Sugiura

 

 

 

Published in: October 2019

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