Sunday Snap: Vin Chaud

 

A few years ago I found myself wandering around the French Alps village of Chamonix.  It was beautiful, other worldly, and freezing.  I met a friend for lunch at a nondescript cafe in Chamonix town and she suggested this drink to go with our lunch.  Hot wine, spices, and fruit…

Back in the day when I used to drink alcohol, this was one of my ‘go to’ winter drinks. [along with hot chocolate and Eier Punsch]  The thing is a ‘ normal’ serving is only in the 5-6 oz range.  A serving for me was then entire bottle, or if I happened to me in Europe, as much as a could rationalize.

 Hot Mulled Wine {Vin Chaud}

Serves: 5 Servings

  • Ingredients 1 (750 ml) bottle red wine
  • ¼ ­1/3 cup sugar
  • 1 orange, sliced ­ plus more to garnish
  • ½ vanilla bean, cut in half lengthwise
  • 10 whole cloves
  • 2 (3­inch) cinnamon sticks, plus more to garnish
  • 1 whole star anise

Instructions

  1.  Pour wine into a 3 quart (or larger) slow cooker*. Stir in sugar and add orange slices. Scape the seeds from the vanilla bean into the wine mixture and add in the pod.
  2. Place cloves, cinnamon sticks, and star anise on a small square of cheesecloth or a coffee filter**. Bring up sides and tie together with bakers twine to secure contents. Place spice satchel into the wine mixture.
  3. Heat in slow cooker on low for 2-­3 hours (or on high for 1 hour).
  • To serve, remove and discard vanilla bean, orange slices and spice satchel.
  • Place slow cooker on warm to maintain temperature.
  • Ladle mulled wine into mugs and garnish each cup with an orange slice and a cinnamon stick to serve.

*Mulled wine can also be made on the stovetop. Heat wine mixture (made as directed above) over medium heat for 30-­45 minutes.

**Alternatively spices can be placed directly into the wine mixture. Before serving, pour mulled wine through a fine mesh strainer to remove and discard spices.

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