Mulled Wine recipe

Keep warm with Scandinavian mulled wine

Come a cold winter’s evening, there’s nothing better than throwing a blanket over your shoulders, sitting in front of the fireplace and wrapping your digits around a steamy cup of mulled wine. But this being Brisbane, few houses are fit with said fireplace for ultimate keeping-warm potential. So sans dancing embers, we shall simply indulge in an extra-special glass of this mulled wine to keep our inners (and limbs) toasty.


1 bottle red wine
500 ml port
5 dried figs
1/2 cup whole almonds
1/2 cup raisins
1 cinnamon stick, broken into pieces
1 orange, peeled and juiced
10 cardamom pods
5 cloves


In a large saucepan, heat the wine, port, figs, raisins, orange peel, nuts and spices over medium heat. Keep an eye on the mixture, bringing it to a simmer for around 30 minutes. Do not let the mixture boil.

After this time, add a small amount of the freshly squeezed orange juice, tasting in between each addition until the mixture is to your liking. Then continue to simmer for about 15 minutes more.

Remove from heat, and strain the liquid through a sieve to separate the liquid from extras.

Add a piece of orange peel and a now-juicy fig to each glass, before pouring the hot liquid on top.

Image via Booths.

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