White mulled wine

By Monica Carbonell
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  • ½ bottle chardonnay
  • ¼ cup cognac
  • ½ cup apple cider
  • ½ cup orange juice
  • 2 cinnamon sticks
  • 3 star anise
  • 6 cardamom pods
  • 1 lemon (sliced)
  • 1 honeycrisp apple (cored and sliced)
  • 3 tablespoon honey


  1. Place your spices in cheesecloth and close tightly. 
  2. Grab a medium sized saucepan, place over medium-high heat and start to pour the liquids and add the fruit and citrus slices, along with the spices wrapped in cheesecloth. Let this mixture come to a light boil and lower the temperature to a simmer for 1 minute before removing from heat. You don’t want to heat too much or all the alcohol will evaporate. 
  3. Place in a punch bowl or tea pot, removing the spice cloth. 
  4. Completely at your discretion, the fruit and citrus slices can be removed, but I personally enjoy them in my tea pot or mug. Apple slices are edible as well!


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