Courier Cookbook - Mulled Wine and Hot Toddy

In the cold days of winter and especially after hitting the slopes, a little hot toddy or mulled wine can hit the spot and warm you back up. Mulled wine, also known in France as vin chaud or in Germany as Gluhwein, is always a crowd pleaser and inevitably hits the spot on cold days. They are all based on warm spiced red wine with some floating fruit and can be kept on the stove for a long time. Keep it at a very low temperature since you don't want the alcohol to evaporate. Try this one when there is a chill in the air.

Mulled Wine/Vin Chaud/Gluhwein

Ingredients

2 oranges squeezed

Sliced orange peel from the 2 oranges

¼ C. apple juice

1 cinnamon stick

½ t. cloves (more, if desired)

¼ t. cardamon (optional)

2 t. cinnamon

½ T. ginger

Star anise (optional)

Sugar as desired

1 bottle of fruity red wine, like a beaujolais or pinot noir, but any red wine is fine

Directions

In a medium pot, combine all the ingredients except the wine. If you need more liquid, add water or agave syrup or any juice you like. Bring to a low boil. Cook for 10 minutes on low until sugar is well dissolved.

Add wine. Stir. Keep it on simmer for another 10 minutes. Do not let it boil.

Taste and adjust spices as needed. Taste again.

Strain and put some fruit back into the pot with the wine mixture. If you like, add back in some cloves. Garnish with orange slice and cinnamon stick, if desired.

Serve in mugs and enjoy!

Hot Toddy

Hot Toddies are often confused with mulled wine but they are generally whisky, honey and lemon based, so an excellent choice for a sore throat. Or for anything else that ails you. Just don't drink alcohol with medicines.

Ingredients

½ C.water

1 C. whisky, your choice, but bourbon or an Irish work well

lemon juice from at least 1 lemon

2 T. honey (more if you like it sweeter)

cinnamon stick

star anise (optional)

lemon slice for garnish

(Feel free to adjust spices to taste)

Directions

In a medium pot, combine water, honey and lemon juice on medium heat.

Add whisky and spices.

Heat for 5 minutes. Do not boil.

Strain and garnish with a lemon slice.

Enjoy!

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Next week the Courier Cookbook will feature your best vegetable soup recipe. It does not have to be vegetarian or vegan but those versions are welcome. Submit your favorites to [email protected].