经典温热葡萄酒
饮品35 分钟6 份简单关于此食谱
一款温暖芬芳的温热葡萄酒，能让你的家充满肉桂、丁香和柑橘的香气。这个经典配方使用温和的炖煮方式——绝不沸腾——来从整个香料中提取每一丝风味，而不会烹掉酒精。它易于调整，深深舒适，完美适合假日聚会或安静的夜晚。
步骤说明
- 1
Slice one Orange into rounds and use a Peeler to peel wide strips of zest from the Lemon Zest Peeled In Wide Strips, avoiding the bitter white pith. Lightly crush the Cardamom Pods Lightly with the flat of a Knife.
- 2
Pour the entire bottle of Dry Red Wine Such As Merlot, Cabernet Sauvignon, Cotes Du Rhone into a Saucepan ^[over medium-low heat]. Add the Orange Juice and Brandy (if using).
- 3
Add the Orange rounds, Lemon Zest Peeled In Wide Strips strips, Cinnamon Sticks, cloves, Star Anise, crushed Cardamom Pods Lightly, Nutmeg Freshly Grated Preferred, and Bay Leaves (if using).
- 4
Stir in the Honey Or until dissolved. Start with 3 tablespoons and adjust sweetness later — different wines vary in dryness.
- 5
Heat the wine slowly ^[over medium-low heat] until it just begins to steam and tiny bubbles appear around the edges — ![about 160°F]. This takes roughly 10–15 minutes. Do NOT let it boil; boiling will cook off the alcohol and can make the wine taste harsh.
- 6
Once steaming, reduce the heat to the lowest setting. Let the wine gently infuse for 10 more minutes, keeping it below a simmer. Stir occasionally.
- 7
Taste and adjust: add more Honey Or for sweetness, a splash more Brandy for warmth, or a squeeze of lemon juice for brightness.
- 8
Strain the mulled wine through a Sieve into a heatproof Pitcher (Large) or ladle directly into mugs. Discard the spent spices.
- 9
Garnish each mug with a fresh Orange round and a Cinnamon Sticks. Serve immediately and enjoy while hot.
