Day 10 - Mulled Wine

I have been waiting anxiously for mulled wine day. While a toddy was the first hot cocktail I was introduced to, my favourite is probably mulled wine. The aromatics used in mulling just evoke a sense of the holidays with cinnamon, nutmeg and allspice filling the air. It takes a couple hours to make, and you don't want to rush it, since the longer you let the wine and spices simmer together, the better it will be. The simmering cooks off most of the alcohol in the wine, so we add that back in with a topper of Winegarden Estate brandy.

Whenever we go on long winter hikes, I like to bring a thermos of this along. It's also a great addition to a winter sleigh ride or bonfire. Your friends and family will be so excited when you pull this out of your daypack this winter.

Mulled wine has the longest history of the cocktails we've served this week. It was originally made by the Romans in the second century and carried through Europe on their conquests. In 1390 a recipe for mulled wine was recorded in the "Form of Cury" a medieval cookery book and is strikingly similar to today's recipe including cinnamon, ginger, cloves, nutmeg and cardamom among other spices.

Directions
1L dry or fruity red wine
1c. apple juice
1/3c. honey
mulling spices to taste, use whole spices in a teabag (cinnamon, star anise, allspice, cloves, nutmeg)
Brandy or port, to taste
Heat wine, juice, honey and spices to a simmer. Leave to simmer, uncovered, for 1-2 hours. Before serving, add 1-2oz brandy to glass.

Have you tried mulled wine before? I'm always interested in new spice blends and would love to learn how what recipe you use. If you like this series let us know by liking and sharing the videos, and leaving a comment.