3 cups strong brewed tea
3/4 cup sugar
1 orange, peel and juice
2 sticks cinnamon, plus more for garnish
12 gratings nutmeg
2 star anise
5 cardamom pods
1 750-ml bottle dry red wine, such as Merlot or Cabernet Sauvignon
Bring the tea to a simmer in a medium pot. Add orange peel and juice, cinnamon, cloves, star anise, and cardamom. Simmer gently until the sugar is dissolved and the orange rind has taken on the color of the wine, about 5 to 10 minutes. Add the wine and bring the mixture to a simmer. Ladle the mulled wine into mugs and add a cinnamon stick to each for a stirrer. Yield: 6 to 8 servings.
- Recipe courtesy of Joseph Erdos
by Alex Rader
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