Red wine and kirsch (a brandy made from cherries) make the base for this delicious holiday drink, laced with citrus and warming spices like cinnamon, cardamom, and black pepper. The spiced wine will keep overnight at room temperature. Reheat before serving.–John Besh
LC Tipsy Holidays Note
Your mother-in-law may frown upon you teetering around, a martini sloshing in your glass, every second of every family function during the holidays. But strolling about with a glass of genteel spiced wine? Sooooo much more socially acceptable…
Hot Spiced Wine Recipe
Ingredients
- 2 bottles light-bodied red wine, such as pinot noir, gamay, or cabernet franc
- 1 1/4 cups sugar
- Strips of zest from 1 orange
- Strips of zest from 1 lemon
- 3 black peppercorns, crushed
- 2 cardamom pods, crushed
- 1 3-inch cinnamon stick, crushed
- 1 clove, crushed
- 1 star anise
- 1/2 cup kirsch (optional)
Directions
- 1. To make the hot spiced wine, place the red wine, sugar, and orange and lemon zests into a large saucepan. Tuck the crushed spices into a tea ball or a small square of cheese cloth and add it to the saucepan.
- 2. Bring the wine to a very gentle simmer over moderate heat, stirring until the sugar dissolves. Remove the pan from the heat, remove the tea ball from the pan, and stir the kirsch into the spiced wine, if using. Ladle the spiced wine into heatproof glasses and serve at once.
Thirsty for more? Sip on these:
- Mulled Wine from Jane Spice
- Hot and Spiced Vanilla Rum Drink from Fun and Food Cafe
- Fall Spice Cordial from Leite's Culinaria
- Swedish Christmas Glögg from Leite's Culinaria
Hot Spiced Wine Recipe © 2009 John Besh. Photo © 2009 Ditte Isager. All rights reserved.
[Bette F.] If you want to take red wine and change it, this is the way to do it. However, beware. Your friends will drink it all and want more. Definitely add the kirsch
[Anne D.] I can think of nothing better than hot spiced wine to serve at a pumpkin-carving party on a cold, rainy October night. This was very quick and easy to prepare, and received rave reviews from everyone at the party. I used two bottles of a reasonably-priced pinot noir, threw all the ingredients in the pot and kept the flame low until the last ounce was consumed. I did this in my Le Creuset Dutch oven and think I might use an alternative pan next time, as I could swear I faintly tasted metal. Nobody concurred, but I think I’ll make the switch next time to be on the safe side. I also went without the kirsch, but will definitely use it next time. I think the added fruitiness will be a welcome accompaniment. In the future I might scale back the sugar to one cup and increase the spices just a touch — less sweetness and more spice is just my personal preference. All in all, the recipe is a keeper. Will definitely make again!
[Leanne A.] No more mulling spice packets! I was concerned the spiced wine would be too sweet, but it turned out just sweet enough to balance the spices and boozy warmth. If I had known how easy it was to make spiced wine, I would have started doing this years ago. Steeping the spices in the wine until the sugar dissolves gives you a subtle spicing. For a big punch, keep the spice ball in the pot as you keep the wine warm (if you don’t serve it all right away) and it’ll just get spicier. For a party, I’d probably just throw it all into a crockpot set to “warm” and place it on the bar.
[Cynthia D.] Great holiday flavors. I recommend this recipe as a festive drink for a party. My only suggestions are: Use a cheap wine. Nobody will be able to tell the difference. Consider adding the citrus zests to the tea ball. I personally don’t like bits of zest floating in a drink, though maybe our zesting resulted in chunkier pieces. Try to serve the drinks at a hot temperature — it’s not as good when lukewarm or cold.
The hot spiced wine is FAB-U-LOUS. I highly recommend it for home parties this season. I had something like this when I was a kid growing up in the south. They called it punch and that’s what it packs! Chef Diane Perkins
We’ll drink to that! Many thanks, Diane…
Here’s to you, Diane! Happy holidays.