Christmas Mulled Cup from Professor Cornelius Ampleforth
November 2013 – Professor Cornelius Ampleforth launches the solution to creating a perfect Mulled Wine every time—just in time for the Christmas season.
The Christmas season is just around the corner, and you know what that means: festive gatherings, chilly days, and deliciously warm and spicy mulled wine! The Professor has always enjoyed a mug of this classic, cockle warming beverage but has noted a few problems when sipping a home-made version of this Chrismassy concoction.
The Problems: Most good people have left spices languishing in their cupboards for far too long, leaving them dry, old and flavourless. In addition, it’s often difficult for the average ‘muller’ to find the sweet spot for each spice. They must be left in the wine long enough for all the rich flavours to come through, but removed at just the right moment so that no bitter notes remain. Cooked citrus can release some off-notes as well, freshly ground nutmeg is difficult the completely strain from the finished product, and fresh ginger, if not properly prepared, can be just plain dull.
Achieving balance and consistency in a mulled wine is nearly impossible given the aforementioned problems.