Recipe

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• 4 cinnamon sticks
• 1 tsp sugar
• 2 cups red wine
• 5 cups beef stock
• 6 slices lemons, cut paper thin

• 1 Four to six hours before serving, bring the cinnamon sticks, sugar, and red wine to a boil, turn off heat, cover, and let sit.
• 2 When you're ready to serve, strain into simmering beef stock, bring just to a boil, then ladle into mugs.
• 3 Top with a paper-thin slice of lemon.
• 4 You can prob use the vegetable broth in this also if you use a dark roasted vegetable broth.