Photo by BitchBuzz

Drink of the Week: Mulled wine

December is officially upon us, and it’s starting to get nippy out there. What to drink when coming in from a damp D.C. winter day? A warm mug of spicy mulled wine. Similar to sangria, mulled wine is festive enough for a party and soothing enough for a quiet night in. It’s also easy to make at home and a great way to perk up a cheap red.

Our forefathers began mulling red wine in the middle ages as a way to salvage wine that had spoiled. The addition of spices, honey, and citrus improved the flavor, and the warm beverage was thought to be a more sanitary alternative to water (which it probably was, given the sanitation of the time). Mulled wine goes by many names: Glögg in Sweden, Glühwein in Germany, Negus in England, and Navegado in Chile. The ingredients vary from country to country, but generally red wine simmered with cinnamon, cloves, and sugar or honey. Additional spices, ginger, citrus peel, dried fruit, or nuts may also be added. Here’s my take on this holiday beverage.

Shopping List:
1 bottle fruity red wine
1 orange, sliced
1 lemon, sliced
1 tablespoon dried cranberries
2″ piece of fresh ginger, sliced
4 star anise pods
12 cardamom pods
6 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1/2 to 1 cup of honey or sugar, depending on how dry your wine is

Pour all ingredients into a pot. Simmer on low heat for 20 minutes. Do not allow the wine to boil, or you will cook off the alcohol. Strain and serve.

For extra kick, add half a cup of brandy. For a non-alcoholic version, swap out the wine for cranberry juice or apple cider.