Beyond Dinner: Mulled Wine

We’ve got a lot to look forward to. In a week, March arrives. In two, daylight savings time will bring us a beloved extra hour of afternoon sunshine. In a month, we’ll officially welcome the spring season.

But before we break out the margaritas and white wine, let’s bask in one of the best only good aspects of the cold wintry weather: warm drinks.

Read more: Our Hot Toddy Recipe

By mulling red wine, you soften the edges of even an inexpensive bottle of red. To make up for any booze that’s lost when you heat the alcohol up, we also add a cup of cognac for every bottle of wine used.

Mulled wine is not the same as warm wine, though. The mulling refers to the spices we add as the wine heats up, which impart a deeper, richer flavor profile to the finished drink. We’ve got star anise, cloves, and cinnamon sticks in this batch. We also slice up an orange and add that, as well as spoonfuls of honey.

We put all of this in one pot and heat it slowly on the stove, so the booze doesn’t cook off too quickly. Just when the wine simmers, we remove it from the stove and ladle out servings into mugs.

You can easily double or triple the amount of wine you make–it’s perfect for adding cheer to a wintry party.

Read on for the full recipe.

Mulled Wine (Glug)

INGREDIENTS
2 bottles of red wine get something inexpensive and slightly fruity)
2 cups cognac
1/2 cup honey
1 orange, cut thinly in rounds (discard ends)
6 cinnamon sticks
1 tablespoon whole cloves
4 star anise

Combine all ingredients in a pot large enough to fit. Stir well to dissolve the honey. Set over medium-low heat and slowly bring the mixture to a light simmer. Keep warm over a very low flame and ladle out servings. You can remove the spices, or keep them in when serving.

Makes 8 cups.

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