Hey Dolls! Happy Sunday! The “Bomb Cyclone” has turned the Eastern Seaboard in the frozen tundra. Honestly, I can’t remember the last time it was this cold; and it is unrelenting. It’s 4, yes 4 degrees as I post! The last thing I want to think about is sipping on anything cold. I know that Champagne Sundays are reserved for some type of cocktail with bubbles, but given the weather, we need a little something to warm the spirit. Today, we’ll be sipping on Mulled Wine. Peep the mixology below.
- 1 large Orange
- 2 Cardamon Pods
- 6 Whole Cloves
- 6 Allspice Berries
- 6 Whole Black Peppercorns
- 1 Cinnamon Stick (plus 4 for garnish – optional)
- Star Anise for Garnish
- 1 Bottle (3 cups) Fruity Red Wine
- 1/2 Cup Sugar
- 1/4 Cup Brandy
The Mixology. With a fine grater, zest, then juice the orange.
With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick and star anise, if desired. Serve immediately, stay warm and enjoy!
If you want to make your home smell good all day, try this simple Mulled Wine Slow Cooker recipe from Delish.com.
Until then, keep sharing the pretty,
The Pretty Domestic