Mulled wine is a wonderful way to warm up on a cold night. My husband and I frequently make this during the cold months and sit by the fire to warm ourselves. Cinnamon, cloves and ginger each create a natural warming sensation to the body.
Mulled wine is the predecessor to the Hot Toddy and was used as a treatment for colds in Victorian England.
Make this delicious beverage the next time you are feeling a bit of a chill in the air and enjoy the aromas it gives off.
Spiced Mulled Wine
- 2 bottles of very sweet red wine
- 1/4 – 1/2 cup honey or sugar
- 8-10 cloves
- 2 stars anise
- 3 cinnamon sticks
- 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted)
- Sliced oranges as a garnish
- Using a small amount of cheese cloth, add all spices in cheesecloth and tie a knot.
- In a saucepan, add wine and spice bouquet and heat on very low heat for 20-25 minutes. Avoid boiling the wine.
- Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve.
- Remove spice bouquet and ladle the mulled wine into mugs. Serve hot and garnish with a slice of orange or cranberry.
