Damn Good Tried and True Mulled Wine
First time I had it was on a cold night in Philadelphia at a local bar. It was the most comforting drink I’d had then.
Ingredients
- 1 orange
- ½ lime
- Water — 2 cups
- Cloves — 10 whole
- Cinnamon — 1 stick
- Allspice — 3 peppers
- Brown sugar — 1 cup (around ½ c for those who want it less sweet)
- Red wine — 1 bottle, any red table wine
- 1 large pot
Directions
- Wash lime and oranges
- Cut lime in half, squeeze juice into a large pot. Put the peels into the pot.
- Cut orange in half, squeeze juice into a large pot. Put the peels into the pot.
- Put all whole spices into a spice bag or strainer. If you don't have a bag or strainer, that's fine. Just be gentle with the spices as you cook.
- Stir in water, brown sugar, and all the spices.
- Heat on med/low heat for 15–20 min, stirring occasionally. To infuse without making the drink cloudy and gritty, use whole spices rather than ground.
- Pour in wine, stir occasionally. Heat for 40–45 min on very, very low heat, stirring occasionally. Do not boil.
- Ladle into mugs and enjoy a relaxing winter drink!
Note: The longer you cook the wine, the consistency becomes thicker and syrupy. This really brings out the flavors and essence of the sugar and citrus. I like it a little on the thicker side.
Additions: You may add other spices as well to your liking — cardamom, nutmeg, or fresh ginger. You may substitute honey for the sugar if you wish. You may add brandy if you wish. I've tried a cherry kirsch, it was extra fruity and had a kick. You can use Triple Sec to take place instead of sugar.