Mulled Wine

Mulled Wine

Mulled Wine, photo by LR

5 cups sweet red wine
1 cup Winter Jack Daniels or Kraken Spiced Rum
2 Tbsp Maple Syrup
1 Tsp ground Cinnamon
1 Tsp ground Nutmeg
2 Tsp Ground Allspice
1 Tsp whole Cloves
1 Tsp Cardamom (slightly crushed)*
1 Star Anise*
2 Cinnamon Sticks
1 Tsp Orange or Lemon Zest
1 Tbsp Candied Ginger, chopped*

*starred items can be optional.  I wanted to make the most spiced mulled wine, and so I used a variety of spices in addition to the most traditional ones.  I got some ideas from Love To Know.

All liquids and ground spices can be placed over medium high heat in a large cooking pot.  If you are using the Cardamom, Cloves or Star Anise you will need some way to simmer the spices without putting them directly into the pot (unless you want to deal with fishing them out later or have debris in your wine).  I used a coffee filter and made it into a tea bag, but there are many different (and more professional) ways to steep spices in liquid like a cheesecloth, or tea strainer.  Feel free to do what is easiest for you.

So once all liquids, ground spices, and whole spices are placed in the pot, bring to an almost boil and then lower to a simmer and let simmer covered for 1-3 hours until you are ready to drink!  Garnish with a cinnamon stick or a sliver of orange or lemon and enjoy!  This is so simple and festive!

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