….. AND we are all starting to feel frosty. When the ‘alcohol blanket’ isn’t enough and you actually need to get warm fast, here’s the post dedicated to you.
Warm Wine Drinks
Kuhano Vino – from Saveur Magazine
- Heat 10 whole cloves and 4 star anise until toasted in a 2 quart pan over med-high heat (1 – 2 min)
- Add 4 cups of your favorite red wine, 1/4 cup honey, 1/2 tsp grated nutmeg, the peel of 2 oranges and 2 cups of water. Bring to a boil.
- Reduce to medium heat and simmer for 10 minutes
- Serve in mugs with orange slices and star anise
- Serves 2-4 people
- *fruity red wine works best according to the magazine and the flavor is richly spiced*
The Wassail – from Saveur Magazine (WARNING this recipe takes a little over an HOUR to make)
- Preheat oven to 350 °F
- Place 6 cored apples into a baking dish with 2 1/2 tablespoons of light brown sugar in each apple center.
- Pour 1 cup of water into the baking dish and bake the apples for 1 hour.
- In the meantime, toast 15 allspice berries, 15 cloves, and 6 cinnamon sticks in an 8 quart saucepan over medium-high heat.
- Add 1 cup of madeira wine, 1 cup unsweetened apple cider, 2 teaspoons of ground nutmeg, 1 tablespoon of ground ginger, Three 16oz cans of ale, one 750ml bottle of hard cider, and the peels of 2 oranges.
- Bring this mixture to a boil.
- Reduce the heat to medium and simmer for 1 hour.
- Add the apples from the oven and whatever leftover liquid is in the pan and simmer for another 10 minutes.
- Serves 12
Mulled White wine and Pear – from Food 52
- Add 1 bottle (750ml) of dry or off-dry white wine (ex: Riesling), 1 piece of star anise, two 1-4 in slices of fresh ginger, 3 green cardamom pods, 3 whole cloves, and 3 to 4 tablespoons of honey into a saucepan.
- Bring mixture to a simmer over medium heat then turn off the heat and let sit for 15 to 20 minutes
- taste the mixture to see if it needs more honey ( add what you like) then re-heat until just steaming
- Remove from heat and add 1/4 cup of pear brandy
- garnish each drink with a slice(s) of an asian pear.
- Serves 4
Classic Mulled Wine – from Gimme some Oven
- Combine all of the following ingredients into a large non-aluminum saucepan:
- 1 (750 ml) bottle of dry red wine
1 orange, sliced into rounds
1/4 cup brandy (optional)
1/4 cup honey or sugar
8 whole cloves
2 cinnamon sticks
2 star anise
- Bring mixture to a simmer over med-high heat (don’t boil you will evaporate the alcohol!)
- Reduce heat to med-low and simmer for 15min to 3 hours. Strain and serve with whatever garnishes you like.
- Serves 4 to 5
Hot Glögg from Saveur Magazine (Warning this recipes takes 2 hours)
- Combine all of the following ingredients into a large saucepan:
2 bottles dry red wine1⁄2 bottle of Port wine1 cup vodka1⁄4 lb. dried figs, sliced1⁄4 lb. raisins2 oranges, peel ribbons and juice8 oz. light brown sugar2 star anise4 Indonesian long peppers5 cloves7 cardamom pods3 cinnamon sticks
- Bring mixture to a simmer and stir occasionally
- Remove from heat and let sit for 2 hours
- Strain and re-heat to serve
- Serves 8 to 10
Hot Honey-Pomegranate Wine – from Food 52
- Combine all of the following into a saucepan, crockpot, or dutch oven:
- 1 Bottle of Red Wine (low-mid range Zinfindels and Cabs work well)
- 2 cups pomegranate juice
- 1/4 cup honey
- 1 Cinnamon Stick (Mexican cinnamon is particularly nice)
- 1 teaspoon whole clove
- Warm over low heat but do not boil! Stir well to dissolve the honey
- Serve warm and garnish with a cinnamon stick
The Grand Finalé drink!
Bittersweet Red Wine Hot Chocolate – from Saveur Magazine
- Bring 6oz of chopped bittersweet chocolate and 1/3 cup of fruity red wine (like Pinot Noir) to a simmer in a 1 quart saucepan over low heat.
- Whisk until chocolate is melted (about 3 minutes)
- Add 2/3 cup of water, 1 cup of milk, and 1 pinch of kosher salt.
- Bring to a boil while whisking for 3 minutes
- Serve in mugs with sugar on the side in case you want it sweeter.
- Serves 2
Let us know what you think about our warm wine recipe finds!
Stay warm my Wineos!
Feature Image Credit – CC aya padrón