Mulled White Wine

The nights are drawing-in, the evenings are getting chilly, and the pavements are carpeted with crunchy golden leaves. Autumn is well and truly here! It’s time to put on a woolly jumper, light some candles, and snuggle up on the sofa with a good book and glass of hot mulled wine.

This year, we’ve decided to opt for a less conventional recipe which uses white wine and cider instead of red wine. The result is lighter, but still has all the spicy autumnal comfort of its red counterpart.

Thornback & Peel Pheasant & Vine


2 bottles white wine

500ml apple cider

2 oranges

2 cinnamon sticks

2 star anise

6 cloves

2 split vanilla pods

5 tbsp brown sugar

Thornback & Peel Squirrel & Spruce

Mulled white wine really is such a simple thing to make. All you do is add all of the ingredients to a large pan and heat until the sugar has dissolved. You want the liquid to be steaming hot but not boiling.

My only piece of advice would be to pick a white wine that you would be happy to drink cold. Something like a medium-dry Chardonnay or Riesling work really well.

You can leave the Mulled wine mixture on the hob to keep warm, and ladle it into heat-proof glasses or mugs when you are ready for a top-up.

Words, Styling and Images by Emma Whicheloe.

Shop the look:

Pheasant & Vine and Squirrel & Spruce by Thornback & Peel 

Drinking Glasses – Tesco
Wooden chopping board, wooden spoon and glass candle holders – H&M

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