January 10, 2014 by BettyCupcakes
This is the year of the cocktail in the Cupcakes household. Whether it’s whiskey, gin, or tequila, I want to dive into the wide pool of cocktails and swim to the other side.
This mulled wine for two is the first cocktail recipe I’ve created. Warm and just a touch spicy, this cocktail just the right indulgence for a cozy night.
I actually developed this recipe during our first snowstorm of the season back in December. It was delicious during shoveling and even better when sipped after the driveways were cleared.
The “a-ha!” moment came when I wanted to infuse more spices into the wine but didn’t want to end up with a grainy beverage that needed multiple sieves before drinking. Enter the tea bag! I steeped one of Bigelow’s herbal Orange and Spice tea bags in the warm wine for a few minutes and got all of the natural orange flavor, rose hips, and other spice flavors with none of the grittiness. Hurray!
Might I suggest serving it alongside a soft gingersnap cookie? The flavor combination is delightful!
Mulled Wine for Two
16 oz. Cabernet Sauvignon wine (I used Big House wine)
1 cup apple slices (~1 small apple cut into 1/2 inch slices)
2 1-inch pieces of lemon peel (~1/4 of a lemon, peeled)
1 tablespoon white sugar
1/2 of a cinnamon stick
1 Orange and Spice herbal tea bag (I used Bigelow’s brand)
- Combine wine, apple slices, lemon peel, sugar and cinnamon stick in a small sauce pan. Place over low heat.
- Warm wine for 15 minutes over low heat. Do not let it bubble or boil.
- Add the tea bag and steep for 5 minutes.
- Remove tea bag and strain the apples and cinnamon stick from the wine.
- Split mulled wine between glasses and serve
- Happy sipping!
What’s your favorite cocktail?