There is something wonderful about a hot drink at the end of a chilly fall day to make you feel all warm and toasty. The kids and I are visiting my mother for the week, and after an afternoon visiting a pumpkin farm with the kids, with the temperature dropping and the fall air making our fingers and noses cold, a hot drink is exactly what was concocted. Once we were all cozy back at my mother’s house with the fireplace on and the sleet starting to fall, this mulled wine was just what the doctor ordered.
I adapted this from Ina Garten’s Mulled Wine Recipe, using a sweet table wine, omitting the honey, and swapping some sliced ginger for the anise.
The smell coming off of this drink is just like Christmas. And then you take a sip…warm, spicy, citrusy, and slightly sweet.
Mulled Spiced Wine
adapted from Ina Garten-Mulled Wine
4 cups apple cider
1 bottle table wine
1 orange, zested and juiced
1 cinnamon stick
3 slices fresh ginger
Combine the cider, wine and orange juice in a large pot. Place the remaining ingredients in a square of cheese cloth and tie off with kitchen twine. Add to the pot. Bring to a simmer for about 20 minutes. You can then keep the heat super low just to keep the drink hot and to let it steep even more. Ladle into mugs and garnish with a twist of orange.
I am already thinking of how I can experiment with this one. There are some great suggestions on Serious Eats that I can’t wait to try, like toasting the spices. Or adding a bit of brandy to the mix.