In the Czech kitchen: Prague sommelier's recipe for making mulled wine at home

1.Place the cloves, cinnamon, and star anise in sachet.
2.In a large saucepan, bring 200 to 300 ml of water to a boil and stir in 150 g of sugar or honey. Allow to caramelize slightly.
3.Place the spice sachet in the saucepan and cook for 15 minutes. Cool to about 50 degrees Celsius. If you don't have a thermometer, your sense of smell should tell you when the wine has reached its fragrant peak; you should be able to drink the cooled decoction without burning your mouth and (or finger) when you test the liquid.
4.Top up the spiced broth with wine and heat slowly. When foam appears, remove the mulled wine from heat and serve.
5.To serve, add a slice of orange and garnish with raisins, dried plum, or other sticky fruits.

1.Melt the sugar into caramelizes into a brown (not burnt!) caramel and then gently stir into the water.
2.Add the coarsely crushed cinnamon, cloves, star anise, whole allspice balls, and orange and lemon zest.
3.Cook over a low heat until the caramel dissolves in the water, about 15 minutes.
4.Remove the pot from the stove and cover with a lid. Let it cool and macerate at room temperature for 24 hours.
5.Strain the finished syrup and funnel it into a bottle, letting it cool before using, ideally in the fridge.

Watch the time: Cloves, cinnamon, and other spices shouldn't be cooked for too long, lest they turn bitter. This also applies to citrus zest (from non-chemically treated oranges, lemons, or limes), which is commonly stirred into a base of spices and sugar, just like citrus juice.
Eliminate pulp: For fruit that has been in the brew for a long time, peel it carefully and remove the thin white skins. These could give the wine a bitter taste.
Select fruits with care: Traditionally, red wine is paired with berries, while white wine goes well with apples or perhaps dried apricots.
More than mulled wine: Stir the unfinished beverage into cake batter or (chocolate) muffin batter. Cold mulled wine (and punch) can be used as an aromatic base for Christmas cocktails.