Hot Spiced Wine
“I cook with wine, sometimes I even add it to the food.” W.C. Fields
This “Hot Spiced Wine” was the favored drink at Enjoy! nights last Thursday. Just opening the thermos generated oodles of comments about the fragrance alone. I prepared the drink at home and transported it in a large igloo thermos to keep it hot for serving. Seriously, when I opened the thermos the gals swooned and “oohed and aahed” and clamored for cups to secure a taste before it was set out for the masses.
The aroma, a bouquet of cinnamon, citrus and pepper. The flavor, rousing to the taste buds, sweet, spicy, peppery, smooth, with warm citrus notes. Guests mentioned the ease with which it went down and most went back for seconds and thirds. Personally, I had 3 cups before the evening was over. I am earmarking this one for the upcoming holidays and nights by a crackling fire with my man, Dan.
Speaking of Dan, I must give him credit for his genius Photoshop skills in the fantastic photo above. I am the photographer for my blog but was not happy with my photos for this post. My creativity was not on spot and I really wanted to just drink it – not shoot it! Lacking the skills that my man possesses in the Photoshop department I turned it over to him for a suitable outcome.
Have you had days like that? Days where the light just wasn’t right, the garnish simply wouldn’t cooperate, the food didn’t look appetizing, or your creativity was spent. Share a story with me about disappointments you’ve encountered when taking photos for your blog – I mean you have experienced this before – right?
Enjoy!
Hot Spiced Wine
1 750ml. Bottle of Pinot Noir
3 Tbsp. Honey
2 Cinnamon Sticks
1 Tbsp. Black Peppercorns
1 Sliced Orange
1 Sliced Lemon
1/2 Cup Sugar
Garnish with Cinnamon Stick
Combine all of the ingredients in a large saucepan, simmer for 13-15 minutes, strain and serve in coffee mugs, brandy snifter or stemless wine glasses.
Do you have to drink it all in one bath or can u save it for another day?
I saved some that wasn’t consumed that night, warmed it on the stove the next evening and enjoyed it a second time. Before refrigerating after the first time I would suggest taking out the fruit and spices however, as the pulp will start to fall apart into the wine. I’ve still got a bit left I plan on trying this evening to see if after a couple of days it’s still yummy!
Thanks for the reply. I was afraid I wouldn’t be able to enjoy it if it could not be saved. One bottle of wine would be too much in one night… well I guess it depends on how I want to feel the next day.
So true! You should be fine saving it for a couple of days in the frig and like I said before just reheat when you want to enjoy a glass or mug. I’m not into headaches in the morning! Sure you feel the same.
Can’t think why I was strangely drawn to this post!!!! Definitely going to be trying this one out!
Glad you felt the draw……you won’t be sorry if you try it – the smell alone is tantalizing!
Cheers! A lovely recipe – vin chaud a perfect way to great the change of seasons !
You are right – it is the perfect way to greet a change of seasons! Hope all is well with you!