Vin chaud: Hot Mulled Wine
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Vin chaud: Hot Mulled Wine
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At some cafes in France, the spices are left in, and the mulled wine it served that way. (People just drink around them.) Elsewhere, you may want to alert guests that there are spices in there, or strain them out before serving.
Any fruity red wine would work, such as merlot, Gamay, Grenache, or Pinot noir. Fortifying the wine with eau-de-vie is a nice touch, and that too, can be swapped out with another favorite liqueur, such as brandy or port, although it can also be left out.
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Ingredients
- 1 bottle (75cl) fruity red wine
- 1 whole star anise
- 2 lices fresh ginger (no need to peel)
- 3 green cardamom pods gently crushed
- 3 whole cloves
- generous pinch of freshly ground black pepper
- 1/4 cup (60ml) mild-flavored honey
- optional: 1/4 cup (60ml) Pear Williams or another eau-de-vie, or Cognac, brandy or port
Instructions
- Pour the wine into a nonreactive saucepan. Add the spices and honey, and bring to simmer. Turn off heat, and let stand 15 minutes.
- Reheat the wine until it’s warm and steamy, turn off the heat, and add the eau-de-vie or brandy, if using. Pour the wine into heat-resistant glasses to serve.
Notes
- Note: Two excellent American producers of Pear William and other eaux-de-vie are Clear Creek and St. Georges.
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