Mulled Rosé Wine
A lighter, paler take on mulled wine, gently spiced rosé with orange, vanilla, cardamom and star anise — fragrant, delicate and a little unexpected.
Ingredients
- 750 ml rosé wine — a dry to off-dry style
- 50 g caster sugar — to taste
- 1 orange — sliced
- 1 vanilla pod — split lengthways
- 4 cardamom pods — lightly crushed
- 2 star anise
Method
- Pour the rosé into a pan and add the orange slices, split vanilla pod, cardamom and star anise.
- Warm gently over a low heat, stirring in the sugar until it dissolves.
- Let the spices infuse for around ten minutes, keeping the temperature below a simmer at about 65°C.
- Taste and adjust the sweetness if needed.
- Ladle into heatproof glasses, leaving the larger spices behind, and garnish with a star anise.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 65°C
- Garnish
- Star anise and orange slice
Mulled wine need not always be deep and ruby red. Made with rosé and a lighter hand on the spice, it becomes something altogether more delicate: pale pink, fragrant with vanilla and cardamom, and a refreshing change from the usual winter fare. It is a charming option for those who find traditional mulled wine a touch heavy.
A gentler spice palette
The choice of spice matters here. Where a classic mulled wine leans on clove and cinnamon, this version turns to vanilla, cardamom and star anise, which complement rather than overwhelm the soft fruit of the rosé. Orange slices add brightness and a little citrus oil, rounding out the aroma.
Keeping it pale and fresh
Warm the wine slowly and never let it boil, both to preserve the alcohol and to keep that pretty colour intact. Taste as you go, since rosé varies in sweetness and you may need less sugar than expected. If you like the idea of lighter, fragrant winter drinks, Hot Apple Gin offers a similarly approachable spiced warmth from an apple base.
Ladle into glasses, leaving the spices behind, and finish each with a star anise floating on top.
Frequently asked questions
What rosé should I use for mulling?
A dry to off-dry rosé works best, with enough fruit to stand up to the spice. There is no need to use an expensive bottle, as the spices do much of the work.
Why use vanilla and cardamom instead of clove?
These gentler aromatics suit the delicate nature of rosé, lending warmth and fragrance without overpowering its lighter, paler character.
Will the wine stay pink?
Yes. Because you avoid the dark spices and red fruit of traditional mulled wine, the drink keeps its pretty pale-pink hue.
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