Skip to main content
Drink

Mulled Wine

Mulled wine made by boiling wine with water, adding beaten egg, and swirling between vessels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Egg and nutmeg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 24,744 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Mulled Wine

Ingredients

Directions

Heat the wine

  1. Mix the wine and water in a pot and bring to a boil.

Add the egg

  1. In a separate bowl, beat the egg.

  2. Pour the beaten egg into the boiling wine mixture.

  3. Quickly transfer the mixture back and forth between two vessels 5 or 6 times.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + nutmegtop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Wine + nutmegtop 21% of all pairs
    Smell alikelow
    Cooked together3,356 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Wine + sugartop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wine
Forms the main liquid and gives the drink its primary flavour and acidity.
Egg
Its proteins set in the hot liquid, adding body and a slightly thickened texture.
Sugar
Adds sweetness to balance the acidity of the wine.
Nutmeg
Adds a warm, aromatic spice flavour.

The step that matters

Pouring the beaten egg into the boiling wine mixture. Egg proteins set quickly at high heat, so pouring it into a boiling liquid can cause small curds to form. Moving the mixture quickly between two vessels helps cool it and blend the egg in evenly.

Swap the nutmeg

How well each one fits the dish's main ingredients (wine, egg, sugar):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Tarragonfits less well
  4. Gingerfits less well

Fit is the average pairing score against wine, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Wine WheyWine Whey111 recipesRaisin WineRaisin Wine64 recipesEgg WineEgg Wine58 recipesElderberry WineElderberry Wine51 recipes