Delicious way to keep warm on those cold winter days
- Carbohydrate 40.9714209571879 g
- Cholesterol 0 mg
- Fat 2.72212529253175 g
- Fiber 6.50146723488532 g
- Protein 1.34738672768999 g
- Saturated Fat 0.72854275276085 g
- Serving Size 1 1 Serving (265g)
- Sodium 41.3233370379862 mg
- Sugar 34.4699537223026 g
- Trans Fat 0.839597606823345 g
- Calories 338 calories
Step-by-step
- Pour red wine into pot.
- Peel orange, slice into rounds and add peel and slices to pot.
- Add rest of ingredients and heat slowly.
- Serve hot.
Replacing honey with maple syrup alters the fermentation profile and yields a woodsy aroma that complements heavier spices like clove and cinnamon. Selecting a dry red wine with lower tannins prevents the mixture from turning astringent as the alcohol concentrates. Heat the liquid gradually over medium-low heat, ensuring the temperature never reaches a rolling boil to preserve the delicate aromatics of the brandy and citrus oils.
Managing Spice Infusion and Temperature
Whole spices release their essential oils slowly, so allowing the mixture to steep for at least twenty minutes off the heat deepens the flavor profile without adding bitterness. Ground ginger tends to leave a powdery residue at the bottom of the pot, making fresh ginger slices preferable for a cleaner appearance in the glass. Pair this beverage with sharp cheeses or roasted nuts to balance the concentrated sweetness of the fruit and honey.
- If the wine begins to steam too rapidly, lower the burner immediately to prevent alcohol evaporation.
- Strain the liquid through a fine-mesh sieve before serving to catch stray clove buds and orange pulp.
- Store leftover spiced base in an airtight glass container in the refrigerator for up to three days.
