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.