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Mulling things over with mulled wine

22 Nov

I wish I could say it was cold outside. But it’s not. The weather was absolutely gorgeous in Santa Barbara today, with bright, crisp sunshine and nary a cloud. I’m wearing a tank top right now and probably could do with less. And yet I was craving something warm, spicy and holiday-inspired.

The answer? Mulled wine.

It’s incredibly easy to make. Pour the rest of your leftover red or rose wine into a pot (use good, cheap stuff from Trader Joe’s), add some honey/sugar/agave syrup to taste and add a couple spoonfuls of mulled spices. I used The Spice Hunter’s “Mulling Spices for Cider and Wine,” which are unsweetened and ultra fragrant. Bring everything to a boil and then let it sit for about 20 minutes. You could add a cinnamon stick when serving to add a little garnish.

Then settle in with a nice book into a cozy corner and pretend that it is cold outside. At least for us Southern Californians.

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Posted by on November 22, 2008 in Wine

 

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