You have navigated to "Vin Chaud Rouge"
One very cold, very winter night, I wandered into a bar in the 11ème to find mulled red wine being laddled from a slow cooker into deep mugs and half a lime squeezed à la minute into each serving. Turns out, red wine, spices, and lime go together smashingly, as the citrus cuts through and brightens the infused spices and red wine’s inherent tannins. Who knew?
- Rebekah Peppler
Ingredients
Makes about 7 cups
- 2 (750 ml) bottles dry fruity red wine
- ¼ cup light, runny honey (such as acacia)
- 10 whole black peppercorns
- 1 whole star anise pod
- Lime peel
- 3 ounces fresh lime juice
- In a large pot set over medium-low heat, combine the wine, honey, peppercorns, star anise, and lime peel.
- Heat, stirring, until the honey dissolves, then lower the heat to very low and cover the pot.
- Cook for 30 minutes, making sure the wine never comes to a boil.
- Stir in the lime juice and ladle into mugs.
