Spiced Ginger Mulled Wine

Recipe from Traditional Medicinal Teas

Originally published to WTM's blog December 12, 2019

Since antiquity mulled wine has been used as an herbal medicine to ward off the winter chill. In European countries mulled wine is commonly found during the holiday season to share with family and guests.

In Ayurveda and Traditional Chinese Medicine ginger root is used to warm the body, ease stomach discomfort, and relieve nausea. The warming spices used in this recipe encourage light in the depth of winter, defend against the winter cold, and inspire holiday cheer.

Willowtree carries beyond organic, small, sustainable wine producers in our wine department.

Ingredients:

• 2 x 750-ml bottles red wine (preferably a Beaujolais or another light and fruity red with no oak)

• 1 cup sugar, or add honey in last to taste

• 1 cinnamon stick

• 3 whole cloves

• 1 allspice berry

• 1 star anise

• 1 orange, zest and juice

• 1 apple, diced (preferably Gala)

• Zest of 1/4 lemon

• 2-3 bags of Traditional Medicinals ginger tea

Instructions:

1.  Toast the spices at the bottom of your pan until you smell the aroma. This step is optional, but we highly recommend it: it really brings out the spicy flavors!

2. Add in your wine and all other ingredients, including your tea bags. If using honey in lieu of sugar, add it in last to taste.

3. Bring mixture to a simmer (not a boil) and allow it to cook for 15-20 minutes. For extra flavor, let it sit overnight and re-heat to serve. Alternatively, use a slow cooker on low for 4-8 hours.

4. Strain out the herbs and spices, and serve warm with cinnamon sticks, orange slices, star anise, or cinnamon sticks as a garnish.