MULLED WINE
About sixteen 6-ounce servings
Combine in a saucepan:
- Four 750ml bottles merlot or other dry, full-bodied red wine
- 6 cinnamon sticks
- 10 whole cloves
- 8 allspice berries
- Zest of 2 oranges, removed in wide strips with a vegetable peeler
- ¾ to 1 cup sugar, to taste
- (2 whole star anise)
- (1 vanilla bean, split lengthwise)
Bring to a simmer, reduce the heat to low, and simmer, covered, for 30 minutes. Ladle into warmed mugs, placing a cinnamon stick or a strip of orange zest in each one. If desired, add to each serving:
- (1 tablespoon brandy or Cognac)
To make Vin Brûlé, a French variation, bring the same ingredients to a boil, covered, over high heat. Remove from the heat, uncover, and carefully ignite with a long match. When the flames have died, ladle the wine into warmed mugs, garnishing them as above.