Dutch mulled wine spices / Bisschopswijn kruiden

A blend of spices and sugars to create a heartwarming Dutch mulled wine. 
Traditionally served on cold winter nights and during the festive season. 

Silver medal in the 2023 Tasmanian Fine Food Awards!

How it's made

Just put all the contents in the cotton pouch provided. Empty a bottle of red wine in a saucepan (no need to use that expensive one for that special occasion, a cheap bottle will do!). Hang the pouch in the saucepan and let simmer for 30 minutes. Ready to warm you up! Or have that perfect Christmas feeling. This will make a great gift for the wine lover in your life!
Instructions are included with your purchase. 

Dutch mulled wine trivia

Bisschopswijn translate to Bishop wine. It originates from the 18th century when it was called Bischof or Kardinal. In the 14th century the Roman made spiced wine, but that was used cold. Spices, honey and other products were used to spice it. It is said it was done to cover up for bad wine! Back then it was called Ypocras or Hipocras.
Main difference between the Dutch Bisschopswijn and German Gluhwein is that the Dutch use oranges and the Germans use lemons in their mulled wine. 

Tip: if you would like to keep the alcohol in the wine, don't let the temperature get over 78C. A non-alcohol wine can be used instead of the red wine. 

Product details

• Net weight: 37g
• 1 resealable bag
• unbleached recyclable cotton pouch included
• including instructions
• wine not included