Mulled Wine

Mulled Wine

I usually do two bottles of Charles Shaw Cabernet from TJ's + sugar and spices and finish with brandy to taste. To make it even easier, you can use tea bags of pre-mixed spices.

Davidson's Tea Organic Mulling Spice, 100-Count Tea Bags claim to have "Cinnamon, orange peel, cloves, and 'natural flavor'" so not a perfect replacement, but works in a pinch, and once you know what to look for, you may be able to find a better "tea bag" option.

Makes 1.5 qts Serves 8*

3 sticks cinnamon
10 cloves
10 pepper corns
1 tsp allspice berries (~25)
2 bottles red wine (med or full-bodied)
4 strips orange zest 2"x1/2"1/2 cup sugar
2-4 Tbs brandy

Toast cinnamon sticks, cloves, peppercorns + allspice in med heavy-bottomed nonreactive saucepan over med-high heat until fragrant ~2min.

Add wine, zest & 1/2 cup sugar, cover partially & simmer on low 1hr until wine is infused.

Do not boil.

Strain wine through fine mesh strainer & return to pan.

Stir 2 Tbs sugar (if you think it needs it) + 2Tbs brandy (maybe total of 4Tbs brandy after tasting).

Ladle wine into small mugs; serve immediately.*

*I generally pour the mulled wine into an

and let people dispense when they're ready.