mulled wine
toasting by an open fire

Simmer some mulled wine to treat your senses on a raw winter day. Feel the warmth of its cinnamon and cloves in your toes.

1 bottle (3 ¼ cups) red wine merlot
¼ cup brandy
3 cups unsweetened apple cider
1 cup chopped citrus, variety
¼ cup honey
4 cinnamon sticks
3 star anise
1 vanilla bean, sliced lengthwise
1 tsp cloves

1. Using a large pot with low-medium heat, bring the wine, brandy, apple cider, and the honey to a low boil.

2. Once boiled add the cinnamon, vanilla bean, cloves, and star anise, reduce heat to simmer for 30 minutes. Mulled wine can be left on the stove to heat for many hours. It can also be stored in the fridge and reheated the next day.

3. Serve with chopped citrus and cinnamon stick.

*Monterey Bay Herb Company also sells Mulling Spices as a spice blend shortcut. We also have a page of Recipes with Mulling Spices for more variety.

Discover more Herbal Happy Hour - Recipes
in the archived edition of our Dec 2013 email.
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Recipe from The Flourishing Foodie