Cardamom spiced mulled white wine

Photographer: Adam
Makes 6-7 glasses

Mulled wine is typically red, so I decided why not step outside the square and make a white variation. When selecting spices, I chose carefully for what would match the cool crispness of white wine, bringing it the warmth it would need but complementing its natural undertones.

When I was making it I had to get multiple tasters otherwise there would’ve been a few drunken individuals in the office. Upon asking the technical writer’s opinion, who originates from Budapest, I was delighted to be informed that in certain parts of Europe mulled white wine is quite common. It certainly alleviated my concerns I was pursuing something that was ultimately not worth the effort and too weird to tempt the taste buds of many.


1 bottle 750ml of sauvignon blanc (preferably with spicy citrus persuasions)
5 cardamom pods
3 cinnamon quills
1 slice of fresh ginger root
10 cloves
1 lemon
2 tbsp honey
¾ cup white sugar
1 cup of water


1. Combine all ingredients bar the lemon into a medium sized saucepan.
2. Peel the lemon carefully to avoid the pith, combine along with the juice into the saucepan.
3. Bring to heat on your cooktop, but be careful not to boil (this will alter the alcohol and taste of the wine). Once there is steam rising, reduce back the heat and let warm on your cooktop for 20-30 min.
4. Remove from heat and strain, then serve or store for future tasting.