We find mulled wine a little bit much in the Australian summer, so this year we have made a syrup to add to bubbles for a chilled version of a Christmas tipple. Our mulling spices have a combination of allspice, cassia, ginger, cinnamon and cloves for a quintessential festive flavour.
- 1 cup soft brown sugar
- 1 cup orange juice
- 1 pack Herbie’s Spices Mulling Spices
- Place all ingredients in a saucepan and heat until sugar is dissolved, stirring occasionally. When it is steaming, adjust heat so that the liquid does not boil but stays at steaming point. Cover with a lid and maintain at steaming point for 45-50 minutes.
- Remove from heat, cool and strain off the syrup. Using champagne flutes, place 20 ml of syrup in the glass and top with 180 ml of sparkling wine.
- Syrup can be kept in the fridge in an airtight container for 3 months. Makes enough syrup for 12 glasses of champagne.