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This answer was originally an answer to Optimal mulling temperature?, but adapting it to this question seemed better, as the former asked a more specific question I couldn't address. Most well known of all the mulled beers was Wassail. Recipes for this holiday favorite vary, but all were based upon the same basic formula. Sugar was placed in the bottom of ...


Almost but not boiling. I've been over a few recipes and "simmering" seems to be the consensus.


"Mulled wine is a seasonal staple but although it's easy to make it's also easy to spoil. You can mull white wine but most people prefer a red. It needs to be inexpensive, obviously, but that doesn’t mean it should be undrinkable so don’t just chuck in the tail ends of bottles you may have hanging round the kitchen. And you don’t want a wine that’s too ...

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