Vin Brulé (Mulled Wine)

It is a must have around the Christmas Festive period and a wonderful warming up drink when it is cold outside.

I love the aroma of mulled wine spreading outdoors from its vendors or at home which only enhances the atmosphere of the festive period.

You can create you own mulled wine spice mix adding to the list below fresh ginger, lemon zest or cardamon perhaps.

I personally don’t enjoy my Vin Brulé being too sweet or overpowered by the cloves so I am rather careful with the quantities here.

• 1 bottle of red wine of your choice (I choose Sangiovese or a Bordeaux blend style wine)
• 4 tablespoons of sugar (or more to your liking), you can use honey instead
• 1/2 of a vanilla pod (cut in half length ways, vanilla seeds scraped out)
• 2-3 star anise
• 1-2 cloves
• a pinch of nutmeg
• 1 large cinnamon stick
• orange zest of half an orange
• 3 pepper corns 
• 2 bayleaves
• 1 sprig of fresh rosemary (optional)
• 2 tablespoons of orange liqueur 

In a heavy pot mix the sugar (and/or honey), orange zest and the spices.

Heat everything on a medium heat for a few minutes to allow the spices to release their aroma.

Pour in the wine, add the orange liqueur, bay leaves and rosemary if using. Stir the mixture very well and bring to just a bare simmer (not to the boil). Continue cooking on a low heat for about 15 minutes stirring occasionally. Taste and add more sugar or orange liqueur to your liking.

Serve the Vin Brulé almost steaming hot in heat resistant glasses (preferably having passed the wine through a strainer if your cinnamon stick has broken down to smaller peaces for example).

You can use orange slices as a garnish.