Sous Vide Mulled Wine Infusion Recipe

Mulled wine is a traditional spiced wine, usually flavored with cinnamon, raisins, orange, and star anise. It is often served warm but can also be chilled. Using the sous vide infusion process prevents any flavor loss that normally occurs when the wine is brought to a boil, resulting in a more flavorful, nuanced mulled wine. You can also lower the temperature to 131°F (55.0°C) for a lighter version. I like to use a heavy wine, like a Merlot, Chianti, or Cabernet Sauvignon. You can also easily scale this recipe up to use a whole bottle.

Whipping siphon mulled wine

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the mulled wine infusion recipe you can check out the following.
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Mulled Wine Infusion Recipe

  • Published: December 08, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2.5 Hours
  • Cooks: 160°F (71.1°C) for 1 to 3 hours

Mulled Wine Infusion Ingredients

For the Mulled Wine Infusion

1 orange
1 cinnamon stick
2 star anise pods
6 cloves
1/4 cup raisins
1.5 cups red wine

Mulled Wine Infusion Instructions

For the Mulled Wine Infusion

Preheat a water bath to 160°F (71.1°C).

Lightly scrub the outside of the orange then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.

Combine all the ingredients, including the red wine, in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

If Immediately Serving Warm

Strain the mulled wine and serve.

If Serving Chilled or Later

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the mulled wine and store in a sealed container.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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