When I decided to come to California, I had this image of the southern part of the state being perpetually 80 and sunny. I was not 100% correct in this assumption, there are definitely the occasional chilly days. Despite my love for the sun, I am happy to bring on a bit of chill because that means it is appropriate to make some of my cold-time favorites. And this recipe just oozes autumn.
I first tried mulled wine in London last year with my family. It seemed like every pub and restaurant we visited had the traditional drink as a “special” around the Halloween and Christmas season. I took some convincing to try this beverage as it was ladled out of what I can only imagine was a large, tin garbage bin. Once I got over my sanitation fears, I was very pleasantly surprised. If you are unfamiliar with mulled wine, it is simply a mix of dry red wine and spices that is served warm on cooler days.
2 bottles of dry red wine
5oz. of Brandy
4-5 cinnamon sticks
14 full cloves
juice of one orange
Warm all ingredients over medium heat for about 20 minutes but do no bring to a boil. Garnish with a cinnamon stick.
P.S. Mulled wine is good the first day you make it, and even better the next day once the spices have all set in.