Great winter time drink after a day outdoors in the mountains.
2 bottles of light-bodied red wine
Or for a lighter version:
1 bottle of light-bodied red wine
3 c. of brewed apple-cinnamon tea
Zest of 1 orange
Zest of 1 lemon
3 black peppercorns, crushed
2 cardamom pods, crushed
1 3-inch cinnamon stick, crushed
1 clove, crushed
1/2 c. Kirsch
In a large saucepan, combine wine (and tea, if going with less wine) sugar, and orange and lemon zests. Put the spices in a tea ball and add to the saucepan. Bring the wine to a very slow simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat, discard the tea ball and stir in the kirsch. Ladle the spiced wine heatproof glasses and serve at once.
Make Ahead
The spiced wine can be kept overnight at room temperature and reheated before serving.
2 bottles of light-bodied red wine
Or for a lighter version:
1 bottle of light-bodied red wine
3 c. of brewed apple-cinnamon tea
Zest of 1 orange
Zest of 1 lemon
3 black peppercorns, crushed
2 cardamom pods, crushed
1 3-inch cinnamon stick, crushed
1 clove, crushed
1/2 c. Kirsch
In a large saucepan, combine wine (and tea, if going with less wine) sugar, and orange and lemon zests. Put the spices in a tea ball and add to the saucepan. Bring the wine to a very slow simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat, discard the tea ball and stir in the kirsch. Ladle the spiced wine heatproof glasses and serve at once.
Make Ahead
The spiced wine can be kept overnight at room temperature and reheated before serving.
