Our Hottest Mulled Flavors: A blog about the different holiday, or winter, flavors.

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Holiday season is approaching, and it’s time to think about different things. Mulled wine is one of the most popular drinks in winter holidays. It is a drink made by mixing red wine with spices and fruit. However, mulled wine can be made in many different ways with the variety of ingredients. I will provide you with some recipes so you can try to cook the perfect mulled wine this holiday season.

Ingredients for Mulled Wine

Holiday flavors are the new hot trend. The people at Tastebook.com have compiled a list of some of the hottest holiday flavors so that you can stay in the loop. This is a great reference guide for the times when you are at home searching for a new beverage to enjoy, or even when you are out shopping trying to find something unique and different. There are some flavors included on this list that may surprise you, but that is what makes this such a fantastic list.

Tastebook really got their hands on some of the most exclusive flavors and they have truly provided a great holiday gift for those who love to drink inventive and trendy beverages. If you love mulled wine, there are several flavors that have been created from this traditional holiday drink. Mulled wine is usually made with red wine, cinnamon sticks, oranges, cloves, sugar and port or sherry. There are many mulled wines available for purchase during the winter time so adding these flavored varieties will make your holiday season complete!

There are also options for those who have fallen in love with eggnog during this season. Some of the more creative flavors include Egg Nog Cherry Vanilla and Egg Nog Cinnamon Cheesecake! Yum!

Mulling spices is a way to bring out the full flavor of your favorite holiday beverages. It’s easy to do and can be done long before you’re ready to serve your guests. Mulled spirits are typically heated with wine, fruit juices, or cider and spiced with cinnamon, cloves, ginger, cardamom, and allspice. You can also add a little bit of honey or sugar for sweetness. Mulling spices can be made in bulk and stored for future use.

To mull wine or juice:

Add the mulling spices directly to the warm liquid you plan to serve (use about one tablespoon per cup). Cover with a lid and let it sit for up to two hours. Remove the lid and stir before serving.*

To mull spirits:

Add mulling spices directly to the warm spirits you plan to serve (about one teaspoon per cup). Cover with a lid and let it sit for up to two hours. Remove the lid and stir before serving.*”

“Mulled Wines” are definitely the most popular holiday beverages during the winter season. Not only does the hot wine provide warmth, but it also adds a festive atmosphere to your party. Mulled wines have become very popular during this season due to their wide range of flavors.

Here are some mulled wine recipes that work great:

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The history of mulling is a history of bring warm. As the weather gets colder and colder, it becomes less and less appealing to consume warm beverages. Mulled wine, hot cider and hot cocoa are all very common beverages in the fall and late winter months.

Tropical fruits and spices like cinnamon, allspice, cloves, nutmeg and cardamon can make a good mulled wine or cider. Apple cider with lots of sugar is commonly served warm.

If you enjoy tea, try chai teas or rooibos teas for a nice warm beverage without the alcohol.

Hot cocoa is unique among hot beverages because it’s actually enjoyed cold as much as hot!

Mulling is the technique of steeping spices in wine, cider or ale that’s been heated to between 150 and 200 degrees. It’s the traditional way of preparing drinks for the winter holidays.

Mulling was originally a utilitarian technique. The spices were used to disguise the taste of spoiled wine. But by the 16th century, people were drinking mulled drinks because they liked them, not because they had to.

In 1747, Britain’s first cookbook gives two recipes; mulled white wine and mulled claret. Cider was substituted for white wine in later recipes.

Mulling remained a regional tradition in England until after World War II, when soldiers returning from the war brought home a taste for the drink, particularly at Christmas time.

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