Somewhere in the world the sun is shining, and a lucky man or woman is lying on the beach sipping lovely pina coladas and mai tais. However for the east coast of the United States, the weather outside is more than frightful, it’s dreadful. As to be expected during the winter, cold weather is battering places like New York City and New England, where being snowed in last weekend, yet another frosty storm is underway. So mai tais probably don’t sound as appealing; but fear not, mulled wine will do the trick.
For many Americans, mulled wine might be a little foreign; it is from Europe after all (however, so other popular winter-time alcoholic drinks, like hot toddies and irish coffee). Still, the beverage isn’t new. Mulled wine is red wine mixed with mulling spices and other ingredients, and served hot or warm. It’s history, according to certain sources, dates back to the 2nd century, in which the Romans drank the beverage to protect themselves from the cold winters–which is exactly what we need right now.
As younger Americans begin to take more of an interest in wine as well as adapting to new cultures, which I’ve discussed previously, mulled wine is becoming more common in bars stateside. In places like Burlington, VT and Brooklyn–both of which have a fair share of cold during the winter–mulled wine is being introduced to a new generation of enthusiasts. This introduction is no doubt championed by European immigrants and those with travel experience across the pond, like NYC-based cocktail bar owner, Natasha David.
But if you don’t live in Burlington or Brooklyn or Portland, or any other hip, major cities, you can still enjoy mulled wine in the comfort of your home. Part of the beverage’s lure is that it’s really easy to make. All you need a slow cooker, the right ingredients, a little bit of time to enjoy the perfect antidote to not being on a warm beach.
I’ve included below some of my favorite slow-cooker mulled wine recipes. Feel free to download, pin and share.
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