Pour 1 cup of water into a saucepan, add cloves, cinnamon, nutmeg. Bring to a boil and cook for 1 minute. Cover and let stand for 10 minutes.
Pour coffee into the turk, add half a cup of water, bring to a boil and cook for 1 minute. Let it brew for 15 minutes.
Pour the wine into a saucepan, put it on the fire and warm it up for 2 minutes. Remove from heat, add Demerara cane sugar and stir until completely dissolved. Adjust the amount of sugar to your liking. With this amount, it turns out very sweet.
Cut the orange and lemon into slices.
Add strained hot broth, coffee, half slices of lemon and orange to the wine. Heat the mulled wine over low heat for 15 minutes, without bringing to a boil. Remove from the heat and pour in the cognac.
Pour the hot mulled wine into cups. Add the remaining lemon and orange slices to the cup. Serve it on the table.