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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lean white wine that hasn't been aged in oak works best for this drink. You can make the citrus base (step 1) up to 1 day ahead; cover and chill. Reheat to continue. For a clearer mulled wine, in step 2 pour the citrus base through a fine strainer into the wine, then add the whole spices. Add a few fresh lemon, orange, and kumquat slices for decoration as well, if you like. Ingredients:
1/2 lemon (about 2 in. wide) |
1/2 orange (about 2 1/2 in. wide) |
4 kumquats (each about 1 in. long) |
2 tablespoons honey |
1/3 to 1/2 cup sugar |
6 whole cloves |
6 whole allspice |
2 cinnamon sticks (each 3 in. long) |
2 bottles (750 ml. each) dry white wine such as pinot grigio, soave, or sauvignon blanc (see notes) |
Directions:
1. Rinse lemon, orange, and kumquats and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves, and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.
2. Pour wine into hot citrus base (see notes) and heat until steaming, about 8 minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.
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