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Drinking Lessons: The Spiced Stuff

The season of warm beveraging arrives, and with it comes mulling about…erm, mulling. What’s the deep, rich history behind mulled drinks, you ask? We’ll tell you, because we found out just for this show! What sorts of fruits and spices can be used in such a process? We’ll tell you that, too, because now we have that information! How much mulling should you do about your mulling? We…have no idea. We’re thinking maybe half. Give or take.

Luna's (Very, Very Successful!) Mulled Wine

Mulled Wine Recipes from the Episode


  • 1/2 c. raw sugar
  • 2 star anise
  • 3 whole cloves
  • 3 cinnamon sticks
  • 1 lemon, peeled
  • 1 orange, juiced and peeled
  • nutmeg, grated
  • 2 bottles dry red wine

 Bring all ingredients except wine to a boil. Turn down to a simmer for 45 minutes (toss in a splash of wine if reduces too low). Add the wine and keep it on very low heat. (Tip: If you want something stronger, add a 1/2 cup of brandy.) Serve in glass mugs and garnish with fat orange twists.


  • 1 bottle of red wine (cabernet sauvignon)
  • 3/4 cup water
  • 1/2 cup Amaretto
  • 1/4 cup dark spiced rum
  • zest of one lemon
  • zest of one orange
  • 1 orange, sliced
  • three cinnamon sticks
  • a few star anises
  • allspice
  • cloves
  • nutmeg
  • maybe 4-5 tablespoons honey
  • one-inch piece of fresh ginger, peeled

Stir it all together in a slow cooker and cooked it at high for 45 minutes, then let simmer to desired warmth.


  • 1.5L sweet red wine
  • .375 water
  • .375 brandy
  • 1 lemon zested and juiced
  • Cloves
  • Cinnamon
  • Wildflower honey (to taste)

Combine all ingredients and simmer until warm, about 30-45 minutes.