Vin Brulé (Mulled Wine)

Nothing says Christmas quite like Vin Brulé

The delicious combination of herbs and spices fill the

air with an amazing aroma.

It's the perfect drink to serve as your guests arrive.

For 6 glasses

1 (750-milliliter) bottle wine (preferably Barbera or other less tannic red) 1 orange 1 lemon 1-2 anise stars 2 sticks cinnamon 2 cloves 2 cardamom seeds 1 cup sugar 6 ounces Vecchia Romagna Brandy

Rinse the orange and lemon, and then remove the rinds, leaving the white inner peel. Place the fruit aside (or enjoy as a mid-mulling snack).

Combine the citrus rinds with all other ingredients except brandy in a large pot, and heat, stirring with a wooden spoon. Just before the wine reaches boiling point (200°F), remove from the heat.

Let the wine infuse, covered and off the heat, for at least 20 minutes, and then stir in the brandy. Strain, and serve. Pro tip: add a twist of orange or lemon wedge to your glass for a festive garnish!

Add a slice of panettone or pandoro

Vin Brulé (Mulled Wine)

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