Ingredients
10 cloves
Three 3-inch cinnamon sticks
2 star anise
1 whole nutmeg, cracked with the side of a chef's knife into a few pieces
1 tsp. coriander seeds
1/2 tsp. whole black peppercorns
Two 750-ml bottles or one 1.5-liter bottle medium- to full-bodied fruity red wine, such as Merlot, Shiraz, or Zinfandel
1 clementine or tangerine, washed and cut in half crosswise (seeded if necessary)
1/3 cup granulated sugar; more to taste
1/4 cup brandy
1 Tbs. Grand Marnier (optional
1/2 tsp. pure vanilla extract
Fine Cooking
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Three 3-inch cinnamon sticks
2 star anise
1 whole nutmeg, cracked with the side of a chef's knife into a few pieces
1 tsp. coriander seeds
1/2 tsp. whole black peppercorns
Two 750-ml bottles or one 1.5-liter bottle medium- to full-bodied fruity red wine, such as Merlot, Shiraz, or Zinfandel
1 clementine or tangerine, washed and cut in half crosswise (seeded if necessary)
1/3 cup granulated sugar; more to taste
1/4 cup brandy
1 Tbs. Grand Marnier (optional
1/2 tsp. pure vanilla extract
Description
This Traditional Cold-weather Drink Is Just What Its Name Implies (to Mull Means To Warm And Spice): Wine, Usually Red, Infused With Sugar, Citrus, And Spices, Served Warm. A Seasonal Clementine Adds A Sweet Fruit Note.
Fine Cooking
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