Spiced wine was popular in the Roman Empire and later inspired the Spaniards to create Sangria. - Wikipedia .
I credit cinnamon for spiced wine's enduring popularity and ability to warm the soul as well as the body. Cinnamon and cassia, aromatics “...were prized in the ancient world as incenses, perfumes and medicines." Food in the Ancient World -Andrew Dalby We use Vietnamese Cinnamon in the mulling spice mélange for its powerful concentration of oils.
750 mL bottle of full bodied red wine. (There are many wonderful recipes for spiced wines with white wine, too.)
1/2 C honey
1/2 C water
1oz, 85g Mulling Spice in muslin bag, tea ball or other means to contain the spices. Or you can strain it after cooking and before drinking. I like using a muslin bag or cheese cloth so I can pound them a bit with a rolling pin prior to cooking. Available here: Hippocras, Mulling Spice – Pentacle Herbs
Of note, traditional Hippocras recipes contain cream, however we chose to make this dairy-free.
Warm the water in a pot over medium heat.
Stir in honey until melted.
Add 750mL bottle of red wine.
Add mulling spices and warm, or gently simmer, but do not boil, for 1/2 to 1 hour.
While there are many beautiful garnishes, I'm still a fan of sticking cloves into orange rinds (not pictured).
Note: If you need a little extra motivation or inspiration, steep a cinnamon stick or two, and sip the tea, (or just enjoy the aroma).
Photo by Kali Kirschman