Spiced mulled wine

Baby, it’s cold outside — so grab your favorite blanket and mix up a huge pot of this toasty spiced mulled wine!

The Romans knew the benefits of a steaming-hot mug of the soul-warming beverage. Mixed with honey and spices, it helped them to fend off the bitter chill of winter as they made their way across Europe.

During medieval times, heated wines were known as hipocris, after the Greek physician Hippocrates (“the father of medicine”) because a mug or two of the brew seemed to cure all ills.

Mulled wine is still enjoyed around the world today — as glögg in Sweden, vin brulé in Italy, varené wino in Slovakia and glühwein (“glowing wine”) in Germany — especially in outdoor European Christmas markets. Whatever you call it, it’s a treat that’s sure to make any gathering more festive.

Our recipe combines the warm flavors of cinnamon, clove, anise, zesty orange, apple cider, cabernet and a splash of brandy. And like those clever Romans, we use honey to add a touch of sweetness.

You can customize the taste by choosing your favorite wine: red, white, sweet, dry. Traditional mulled wine is made with red, but white also tastes great and makes for a fresh twist. A shot of your favorite liqueur (try amaretto!) will also liven up the flavors.

Tip: Mix up a batch of the spices in advance. When guests drop by, just whip up a batch of mulled wine on the stove, or serve in your slow cooker to enjoy all evening long. You’re probably used to enjoying your wine chilled — but one taste of this just might make you a convert.