A warm, spiced, and deeply aromatic traditional winter drink. This recipe strikes the perfect balance between the fruitiness of the wine and the woody, citrusy notes of the mulling spices.
Ingredients
- 1 bottle (750ml) red wine (Zinfandel, Merlot or Grenache)
- ¼ cup brandy, bourbon or orange liquor (such as Cointreau)
- 3 Tbsp honey or brown sugar
- 1 Tbsp Mulling Spices
- Slices of fresh oranges (for garnish)
Instructions
Combine and Heat
- Mix: In a large saucepan or Dutch oven, combine the red wine, liquor of choice, honey (or brown sugar), and the 1 Tbsp Mulling Spices.
- Warm: Place over medium heat. Stir occasionally until the sugar or honey has completely dissolved.
- The Golden Rule: Bring the mixture to a very gentle simmer, but do not let it boil. Boiling the wine will cook off the alcohol and can make the spices taste bitter.
Steep
- Infuse: Reduce the heat to the lowest setting. Cover and let the wine steam gently for 15 to 20 minutes. This slow infusion is what develops that complex, spiced depth.
- Taste: Give it a quick sip. If you prefer it sweeter, stir in an extra tablespoon of honey while it's still warm.
Serve
- Strain: Use a fine-mesh strainer or a slotted spoon to remove the whole spices as you ladle the wine into mugs.
- Garnish: Drop a fresh orange slice into each mug.
Notes
For an extra aromatic touch, you can stud your orange slices with a few extra whole cloves from your spice blend before dropping them into the mugs!
