Mulled Wine

The earliest known spiced, or mulled, wine appeared in a first-century Roman cookery book, and similar spiced wines were drunk in the Middle Ages, though they were usually served cold not warm. Recipes for hot mulled wine and beer do not begin to show up until the eighteenth century, and then they typically contain egg yolks, which results in a thick, rich drink. By the Victorian era, mulled wine no longer included eggs.

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