Food & Wine

Mulled wine / Vin brulè / Ζεστο αρωματικο κρασι

Mulled wine  is an ancient drink  which has survived to modern times.  Usually made with red wine and various  spices and fruits.Mulled wines have a long history. In medieval times these wines were called Ypocras or Hipocris, named after the Greek physician Hippocrates. They were thought to be very healthy, and indeed, with wine at the time being far more sanitary than water, these heated drinks probably did keep people healthy through the cold winters.

Mulled wine reduces the risk of cardiovascular disease and heart attacks.

Red wine is a great source of antioxidants, which increases levels of HDL (good cholesterol) and gets rid of the bad stuff, which can significantly prevent heart disease and clogged arteries. It also contains tannin, which performs an anti-viral action by attacking the protein of viruses, making it highly effective in fighting off colds and ‘flu.

Cinnamon has anti- inflammatory properties ,is very effective against ‘flu symptoms. Lowers blood sugar levels

Cloves are anti-parasitic ,they have powerful anti-bacterial properties.

Lemon and orange are antiseptic and high in vit C

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1-christmas 2015231-christmas 201528Mulled Wine 

Ingredients:

1 bottle red wine (not sparkling), 200gr sugar , 2 cinnamon sticks, grated nutmeg, 1 orange (juice and peel) , 1 lemon (peel only), 5 cloves, 2 star anise

Feel free to use your favorite fruits and spices ( clementines, apples, limes, ginger , pepercorns etc)

Method: 

Peel the skin of the orange and lemon

  • Put the wine in a saucepan with the rest of the ingredients (peels .fruits , spices and sugar)
  • Squeeze the  orange to get the juice and add it to the wine
  • Heat gently until sugar has dissolved.
  • Bring to boil and cook for 5 min. Stir constantly until it becomes a beautiful thick syrup
  • Ladle it into heatproof glasses and serve with a cinnamon stick1-christmas 2015271-1-christmas 201521 (2)hippocras-recipe1
  • Recipes for Hippocras (odiern Mulled wine) from a manuscript c.1530. Add.Mss. 36542 f.2a. Reproduced by permission of the British Library.
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