Deep Midwinter.  Long nights, short days.  Evergreen boughs fragrance the house and the bonfire is piled and waiting for Solstice night. 

Nothing takes the chill off a December night in Montana like a glass of Mulled Wine.  Europeans have been spicing, mulling, sweetening and warming their ale and wine for centuries (think stone castles with no central heating) and it really has the effect of warming you from deep within. 


Often whole spices are used in the mulling and have to be strained out or they will get caught in the drinker’s teeth.  But since the spices used to mull wine so closely mirror those in chai, it is simpler just to sprinkle in some Tipu’s Chai Now – The Simple Life.  And no need to strain.

So fill your crockpot to the rim with this lovely mulled wine and share the holiday spirit, one cup at a time.

Spiced Mulled Wine (adapted from a recipe published by Martha Stewart

1 large orange
1 bottle fruity red wine
½ cup organic honey
¼ cup brandy
1 tsp Tipu’s Chai Now – The Simple Life

With a fine grater, zest, then juice the orange.
In a large pot or crock pot, combine all ingredients. Heat on medium or set crockpot to high, stirring, until honey dissolves.  Do not boil.
Reduce heat to low; simmer until flavors have melded, about 30 minutes. Serve hot.  Garnish with an orange wheel and cinnamon stick, if desired. Serve immediately.

  • Posted by Varada


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