Mulled Wine (Glühwein)
8 ounces Red Wine – Cabernet, Merlot, Zinfandel or Shiraz work really well
8 ounces Apple Cider
Mulling Spices – we used Olde Tradition Spice sachets
1 Orange – strips of orange peel zest
Use a vegetable peeler to make 2-3 strips of zest from an orange.
In a medium saucepan over medium to low heat, warm the red wine and apple cider along with the mulling spices. Add the orange zest and cinnamon stick.
Warm for about 3-5 minutes. Be careful not to let it come to a boil.
Remove cinnamon stick and pour into heat-proof glasses.
Garnish with rosemary sprig and cinnamon stick.
Optional: Add a splash of any of the following to make it a bit stronger – Bourbon, Spiced Rum, Grand Marnier, Brandy, Cognac or Scotch Whiskey.