Clove and Nutmeg Mulled Wine

Clove and Nutmeg Mulled Wine
3 bottles of Cabernet Sauvignon
1 cup orange juice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp powdered clove
2 tbsp whole cloves
1 tbsp honey
2 tbsp brown sugar

Combine ingredients in a large saucepan over very low heat. Warm carefully, stirring frequently. Serve warm.

This recipe can easily be cut in thirds. Also, rather than doing it on the stove, a crock pot or other slow cooker makes a better warming device. It may not be the most elegant way to serve mulled wine, but you don't have to worry about cooking out the alcohol. Alcohol boils at around 175°F at sea level as opposed to 212°F for water. If you are mulling wine on the stove top and start to see bubbles it's too late, you're already boiling the alcohol away. (Something which most people who quench red hot pokers in their rum toddies or add boiling water to their whiskey fail to realize.) It kind of defeats the purpose to boil it away if the effect of the alcohol is what you're after. Oh, and on that note, warming alcoholic drinks in a microwave is never a good idea unless you really hate your current oven and want a new one. It can, however, produce a really impressive display as the alcohol flashes.



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