Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re putting a chilly spin on a classic winter warmer: Mulled wine.
Photos by Claire Lower
“Mulled” simply means that a beverage has been sweetened, spiced and warmed, and we’re going to streamline that process. Instead of sweetening a dry wine, we’re going to start with a sweet ruby port. I’m also playing kind of fast and loose with the definition of “ingredient” today; instead of counting each cinnamon stick and spice pod as an ingredient unto itself, I grabbed a pack of mulling spices, and am counting that blend as an ingredient.
You can enjoy this beverage warm or cold, but I like my alcohol well chilled. To make this comforting classic, you will need:
- 2 cups ruby port
- 1 large tangerine (or some tangerine-adjacent citrus fruit)
- 1 tablespoon of mulling spices, plus one of the cinnamon sticks from the packet
Pour the port into a small sauce pan and place it on the stove. Zest the tangerine with a peeler and squeeze the oils from each strip into the pot before placing them in the port. Juice the tangerine and pour that in, then add the mulling spices. Bring everything to a boil, reduce to a simmer, and let it bubble away for five minutes, then remove from the heat and cover and let come to room temperature before placing the whole pot in the fridge to chill. (If you wish to enjoy your mulled port warm, simply let it simmer for an additional 10 minutes before ladling into mugs.) Once everything is chilled down, serve over crushed ice or one giant cube.