This recipe transports me to a small cabin in the mountains. I imagine coming home from a day outdoors, snuggling up with a blanket, and simply feeling good. Mulled wine is more than just a cocktail, it’s truly a state of mind.
The best part? It is a ‘state of mind’ that you can make in bulk and store in the refrigerator till you’re ready to enjoy it. Now, that’s my kind of approachable self-care.
There are tons of mulled wine recipes out there. I wanted to develop an option that reduced sugar consumption and ‘diluted’ the alcohol with wonderful flavor. Adding an easy-to-find brewed orange & spice tea does the trick. It helps spread-out my ‘one glass of wine’ across a couple of mugs-full.
(If you’re interested, here’s a link to my recent article about trying to reduce my alcohol consumption.)
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Mulled Wine Recipe
Ingredients
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1 bottle of inexpensive red Zinfandel wine
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2 cups brewed Bigelow orange & spice tea (I use two tea bags)
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1/4 cup brown sugar
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1/4 cup honey
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1 cinnamon stick
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1 teaspoon vanilla
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5 strips of orange peel
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1/2 cup fresh orange juice (one orange)
Instructions
- Add all ingredients to a dutch oven or medium-sized pan
- Warm on medium heat, allowing the mixture to bubble lightly
- After about 10 minutes, you can remove from heat and serve
Notes
I love to make a bulk batch and refrigerate it in a large mason jar. Simply add a serving to a mug and microwave for two minutes. Instant joy.
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