Open the vanilla bean and scrape out the grains. Put the seeds, the empty vanilla bean and all the other ingredients for the mulled wine extract in a saucepan and bring to the boil while stirring. Let the mulled wine simmer for 30-60 minutes under a lid. Then let it cool and put it in a glass with a lid. Let the extract soak for a minimum of 1 day before the spices are removed and it is ready to serve.

Heat white wine in a saucepan until just below the boiling point. Remove the pan from the heat and mix with the mulled wine extract. The mixing ratio is 2 parts white wine to 1 part mulled wine extract. If you make from 1 liter of mulled wine extract, use 2 liters of white wine.

Expect about 2 dl white wine and 1 dl mulled wine extract per person you need to serve mulled wine to.

Add 1 cl rum per person or 1 dl if you heat the whole portion at once. You can omit rum if you want a milder mulled wine.

Serve immediately – For instance with almonds and raisins or star anis and cinnamon.

Heat the apple juice in a saucepan until just below the boiling point. Remove the pan from the heat and add the mulled wine extract. Use 2 parts apple juice for 1 part mulled wine extract. 2 liters of apple juice if you make mulled wine from all the mulled wine extract.

Expect about 2 dl apple juice and 1 dl mulled wine extract per person you are to serve mulled wine to.

Serve immediately – For instance with almonds and raisins or star anis and cinnamon.