Thursday, December 1, 2011

Thursty Thursdays - Mulled Wine Recipe

By now, you must know about my obsession with all things rich, deep, heady, and holiday-esque. A combination of these sends me to another place on the regular. For real. Being the first of December, the veritable beginning of the end, and the start of one of my favorite scent seasons, I chose to fill my house with the warmth and spice of mulled wine, one of the most decadent wintertime beverages. One little whiff of the cinnamon, Madagascar cloves, orange peel, and allspice berries, and I was in heaven. And I just had to open the canister! This simple brew will make your head spin in holiday delight.


  • 1 bottle dry red wine
  • Williams-Sonoma Mulling Spices
  • 1/4 cup sugar
  • honey
  • powdered cinnamon
  • apple, sliced lengthwise


Tie a few scoops of mulling spices in a small square of cheesecloth, or put them in a large metal tea ball.

In a large, nonaluminum pot, combine the wine and sugar. Add the spice bundle. Heat over medium-low heat until steam begins to rise from the pot and the mixture is hot, about 10 minutes; do not let it boil. Remove the spice bundle. Keep the wine warm over very low heat until ready to serve.

Dip cocktail glass rim into honey, then dredge in cinnamon.

Ladle the wine into cups or heatproof glasses, garnish with citrus zest, cinnamon sticks, or apple slices and serve warm. Serves 4-6.

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Merci beaucoup!

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