What I'm Drinking: Mulled Wine

Just when it seemed like there was no chance for a white Christmas up here in the Northwoods, we finally got a decent amount of snow last night. Now everything is covered with a lovely blanket of fluffy white snow -- so much better than the layer of mud we had yesterday after a long day of rain.

After a spate of warm weather (well, if you consider the 30s and low 40s 'warm'), we're finally settling into temperatures in the 20s with even more snow on the horizon. Perfect weather for grabbing a good book, a couple of blankets, and a seat by the fire. Oh, and a glass of this delicious hot mulled wine, too.

A couple of hours in the slow cooker with a sachet of mulling spices can turn even the most humble vintage of wine into a sweet and gently-spiced warming beverage. Add a cinnamon stick for stirring and a few whole cranberries, and you've got yourself the perfect drink to share at your next winter gathering.

Mulled Wine (printer-friendly version)
makes 8-10 servings

2 bottles red wine (I like to use an inexpensive red blend)
1 mulling spice sachet (2 cinnamon sticks; 2 teaspoons allspice berries; 6 whole cloves; 1 teaspoon coriander seeds; 1 teaspoon cardamom pods, gently crushed; 1 whole star anise)
1/2 cup brown sugar
2 tablespoons brandy
1 tablespoon triple sec
6 thinly-sliced orange wheels (about half an orange)

cinnamon sticks and whole cranberries, for garnish [optional]

1. Pour the wine into the bowl of a slow cooker. Add the mulling spice sachet. Cover and simmer over low heat for 2 hours.
3. After 2 hours, sweeten with sugar and stir in the brandy and triple sec. Add the thinly-sliced orange wheels. Simmer for another half-hour before serving. Garnish each serving with whole cranberries and a cinnamon stick, if desired.

What I'm Giving: Mulling Spices

Drinking mulled wine makes me think of Paris. Three years ago, D and I spent our Thanksgiving holiday on a quick jaunt to London and Paris. One cold evening, we walked along the Champs-Elysées, which was lit up with dazzling lights and lined by Christmas chalets (booths) selling a variety of goods. I couldn't help but stop at one booth to order a nutella crepe, and not much farther along, we indulged in vin chaud (literally "hot wine," or what we would call "mulled wine"). There's nothing quite like a cup of warm spiced red wine to take off the winter chill.

This year, I thought I'd re-create that moment by making my own mulled wine, and giving pre-made sachets filled with mulling spices as gifts. All of these spices should be easily gathered at your local grocery store. I ordered reusable muslin bags from Amazon. Prior to using the pouches, be sure to wash them (don't use a scented detergent or dryer sheet). Mine needed a bit of an ironing after being washed, too.

Making the mulling spice sachets is simple -- just add all your spices to your bag, and voila! To give as a gift, I'd recommend packaging the mulling spice sachet along with a bottle of red wine. I prefer to use an inexpensive table red, such as Cupcake Red Velvet. Tie the mulling spice pouch and a festive ribbon around the neck of the bottle, pop it in a bag, and boom! -- your gift-giving is done.

Mulling Spices (printer-friendly version)
makes one spice sachet

1 cinnamon stick
8 allspice berries
3 whole cloves
1/2 teaspoon coriander seeds
4 cardamom pods, gently crushed
2 star anise petals
1/2 teaspoon granulated orange peel [optional]

(adapted from this Serious Eats recipe)

Mulled Wine (printer-friendly version)
makes about 3 cups

1 bottle red wine
1 mulling spice sachet
1/4 cup granulated or brown sugar (or maple syrup)
1 tablespoon brandy

1. Bring the wine to a simmer in a saucepot over medium heat.
2. Pour the wine into the bowl of a crockpot. Add the mulling spice sachet. Cover and simmer over low heat for 2 hours.
3. After 2 hours, sweeten with sugar and add the brandy. Simmer for another half-hour before serving.