Native Drinking: Australian Mulled Wine
An Australian take on traditional mulled wine featuring Australian native spices such as wattleseed, lemon myrtle and aniseed myrtle.
It makes for a warm, sweet and spicy digestif on a cold Winters night.
Recipe is courtesy of Melbourne Bush Food and you can purchase the native Australian spices directly from the links below.
(Makes 4 servings of Mulled Wine)
750ml of dry red wine (It doesn’t have to be the best, any wine or even non-alcoholic versions will do)
1 orange/citrus fruit or 4 Finger Limes
1 teaspoon of Wattleseed
½ teaspoon of Lemon Myrtle
1 teaspoon of Cinnamon Myrtle
1 teaspoon of Aniseed Myrtle
½ teaspoon of Mountain Pepperleaf
2-4 tablespoons of either sugar, honey or maple syrup.
Optional: ¼ cup of brandy
Cut citrus into 1/2cm slices and combine remaining ingredients into a saucepan, pouring the wine and brandy in last.
Stir to combine.
Heat on a medium heat until the brew begins to simmer (don’t boil it or you’ll risk losing the alcohol).
Turn the heat down and place a lid on the saucepan.
Cook for at least 10 minutes, or you can allow to brew for up to 2 hours. Be careful to make sure it doesn’t boil!
Using a strainer or cheesecloth, pour the mixture out making sure to stop the spices from going into the glass.
Serve warm in a cup or mug that is heat proof and garnish with some finger lime pearls or a few slices of orange (or peel).
Recipe and images via Melbourne Bush Food.