Bonny McKenzie won't make or serve mulled wine until it's very cold outside, not even for her favorite customers. The delightful Australian behind the bar (and managing partner) of New York's bibi has to have standards; she's been running one of the best wine bars in the East Village since 2014. Mulled wine remains a winter favorite—a sweet, spicy, and boozy concoction to cozy up to during the frostier months—and best of all, it's easy to make at home.
The key to fixing up a good pot of mulled is finding the right tempranillo or cabernet. "You're adding so much spice, you need to use a really dry wine," says McKenzie, who shared her go-to recipe below. Add it to your cold-weather cocktail lineup to get in the holiday spirit.
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Serving Size: 1 -12 serving (220g) | ||
Recipe Makes: 8-12 serving | ||
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Calories: 178 | ||
Calories from Fat: 5 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.2mg | 0 % | |
Potassium 313.5mg | 8 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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