Marché De Noël Vin Chaud French Spiced Mulled Wine Recipes

VIN CHAUD (FRENCH MULLED WINE)

Steps:

• Gather the ingredients.
• Cut or peel a strip of skin from the orange with a sharp paring knife or a vegetable peeler, approximately 1 x 5 inches in size. Save orange for another use.
• Carefully remove as much of the white pith from the piece of zest as possible, since it will add bitterness to the wine.
• Combine wine, sugar, cloves, cinnamon sticks, cardamom, and peeled orange zest in a large saucepan over very low heat.
• Heat mixture until it nearly reaches a simmer, stirring to dissolve sugar. Do not allow wine to come to a boil, or alcohol will evaporate and the flavor of the vin chaud will be affected.
• The wine will be at its optimal temperature when the sugar has dissolved and steam rises when mixing spoon is lifted from wine.
• Maintain this temperature to keep wine warm and let wine steep with spices to develop flavor. The longer it steeps, the stronger the flavor.
• Strain wine through a fine-mesh sieve or a cheesecloth-lined colander into a clean saucepan. Discard spices.
• Cover pan and let vin chaud stand for 5 to 10 minutes before serving.
• Add 1 to 2 teaspoons of cognac to 4 individual warmed mugs or heatproof glasses before ladling in the mulled wine.

MARCHé DE NOëL VIN CHAUD - FRENCH SPICED MULLED WINE

Steps:

• Wrap the cardamom pods and cloves in a piece of cheesecloth or muslin.
• Mix the rest of the ingredients, apart from the cognac, together in a large saucepan. Add the bag of spices. Bring the mixture to a gentle simmer over a low heat. Do not allow the wine to boil.
• The mulled wine is hot enough when the sugar has dissolved. Add the Cognac to the saucepan when the sugar has dissolved and ladle the mulled wine through a tea strainer (or colander) into punch cups, mugs or glasses.