A recipe for homemade white mulled wine with elderflower and white wine. This mulled wine tastes lovely and is fresher and sweeter than regular mulled wine made with red wine. The extract is made with elderflower cordial, lemon, vanilla, orange and spices. The recipe is similar to my mulled apple juice.
White mulled wine is a good place to start if you are new to mulled wine, as it is not nearly as strong as the red version.
The extract for white mulled wine with elderflower
I used homemade elderflower cordial that I made in the summer and still have plenty of bottles of. My cordial is made with brown sugar, so it gives the white mulled wine a slightly darker colour than a light elderflower cordial would. Shop-bought elderflower cordial works perfectly too.
If you are using the extract straight away, strain out the spices and heat it with the white wine (it must not boil, or the alcohol will evaporate), and serve it hot with raisins and almonds.
If you want to use the extract the next day, chill it with the spices in, so it can infuse overnight. The extract can also be poured into a clean, sterilised jar or bottle and kept in the fridge for up to a week.
Which white wine is best for white mulled wine? You can use most types of white wine. There is no need to use your most expensive bottle, but it should still be one with good flavour. Does mulled wine contain alcohol? Yes, this version contains alcohol, as white wine is added. You can also make an alcohol-free white mulled wine. For something warm without alcohol, try my homemade hot chocolate mix.
White mulled wine with elderflower
Ingredients
Instructions
White mulled wine with elderflower
Put elderflower cordial and water in a pan. Add cinnamon sticks, star anise, cardamom pods and cane sugar. Scrape the seeds out of the vanilla pod and add both seeds and pod to the pan. Peel the lemon and orange, avoiding too much of the white pith, and add the peel to the pan. Bring to the boil and let it simmer for 20 minutes with a lid on.
If you are using the extract straight away, strain out the spices and heat the extract with the white wine (it must not boil, or the alcohol will evaporate). Serve hot with raisins and almonds.
If you are using the extract the next day, chill it with the spices in, so it can infuse until the next day. You can also pour the extract into a clean, sterilised jar or bottle and keep it in the fridge for up to a week. Enjoy!
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