{12.20.13} Food & Drink

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Mulled Wine

Any spirit, served neat, can help warm you up on a cold day. But finding a good warm winter drink, that's another challenge. There are toddies, of course, and some folk even serve their eggnog warm (which doesn't sound appealing at all), but we're going to make the case for mulled wine. An old school seasonal indulgence that's easy to make, and because it's only mildly alcoholic, meant to be gulped. Mulled wine is a guaranteed spirit raiser, whether you've just come in from the snowy cold or simply need a big batch of booze to take the edge off your guests. Back in old time-y England, wassail (a sort of hot spiced ale) was shared by singing carolers who roamed from house to house. Sweet and spicy mulled wine and cider then came to America with colonial settlers and have been perking up holiday festivities ever since. The added bonus? Whipping up a batch makes your whole place smell amazing.

2 1/2 cups
apple cider
1 bottle
of red wine
(Pinot Noir, Cabernet Sauvignon or Malbec)
3 tbs.
2 cinnamon
1 orange, zested and juiced (with more for garnishing)
Cloves, nutmeg
and star anise

Combine the cider, wine, honey and the spices in a large pot.


Add the orange zest and juice, then bring the mixture to a simmer over low heat.


After 10 to 15 minutes, turn off the heat and let cool slightly. Serve with a slice of orange and/or a cinnamon stick.

    It's not just wine. You can mull apple cider, cranberry juice and maple syrup as well.



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