I love spiced mulled wine! Especially when there are chunks of spiced and wine-soaked fruit to enjoy too. Experiment with your favorite fruit — stone fruit also work really well.
- 1 (750 ml) bottle Rioja (red wine)
- 2−3 cup diced pineapple
- 4 tablespoons coconut palm sugar
- 4 star anise
- 2 large cinnamon sticks
- 10 black peppercorns
- 4 cardamom pods, crushed
- 10 Szechuan peppercorns
- 1/2 teaspoon pink peppercorns
- 6 cloves
- 3/4 cup orange or clementine juice
- Sliced orange/clementine, cinnamon sticks and pink peppercorns, to garnish
Medium saucepan, Muslin, Serving pitcher, and 4 heatproof glasses
- Pour the Rioja into a saucepan and add the pineapple, coconut sugar, star anise, and cinnamon sticks.
- Cut a small square of muslin and place the black peppercorns, cardamom pods, Szechuan peppercorns, pink peppercorns, and cloves in the center of the cloth. Tie up with a piece of string and add to the saucepan. Place on a medium heat and bring up to a low simmer then leave to simmer gently for 15 minutes. Remove from the heat and stir through the orange or clementine juice.
- Divide between the glasses and add a slice of orange or clementine to each. Add half a cinnamon stick and one star anise to each glass.
- Sprinkle with pink peppercorns and serve.
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Cover courtesy of Kyle Books
Excerpted with permission from Cocktails with Benefits by Nicole Herft, published by Kyle Books. Photography by Nassima Rothacker.