No mulling needed for this recipe by Chef Stephan Zoisl of modern European omakase restaurant Chef’s Table by Chef Stephan.
For chef Stephan, wanders through Christmas markets in Zirl, his hometown in Tyrol, were never complete without a warm mug of mulled wine, cupped between well-gloved hands. But even without these memories, a sip of this traditional hot spiced wine transports you to white Christmases sitting by a warm hearth.
Glühwein (mulled wine)
By chef-owner Stephan Zoisl, Chef’s Table
1 apple, cubed
1 orange, cubed
1L red wine
4 tsp castor sugar
finely grated zest of 1 lemon
2 cinnamon stick
1 stick vanilla
2pc star anise
1. Place apple and orange cubes in a saucepan. Add red wine, sugar, lemon zest, cinnamon stick, vanilla, clove and star anise.
2. Simmer for 45 min, turn off the flame and leave to infuse for another 30 mins. Strain and set aside.
3. Reheat for 5 min before serving.