• Wine
    • 2 bottles (750 ml) Beaujolais
    • ½ cup crème de cassis, (Note: does NOT contain cream)
    • zest of 1 orange
    • zest of 1 lemon
  • Mulling spices
    • 2 cinnamon sticks
    • 6 whole cardamom pods
    • 6 whole cloves
    • 6 allspice berries
    • 1 teaspoon nutmeg
  • Garnish
    • additional cinnamon sticks


1. Pour the wine, cassis and zests into a saucepan.
2. Into a cheese cloth bag, wrap cinnamon sticks, cardamom, cloves, allspice and nutmeg.
3. Add the cheese cloth spice bag and bring the wine just to a boil.
4. Reduce heat and simmer, uncovered, for 20-30 minutes.

To serve: Ladle into cut-glass punch cups and add an additional cinnamon stick as a stirrer.

The perfect Winter warmer

Feb. 5, 2007, Genny writes:
skiing was great - the weather was amazing, sunny all day long. we'd dump the boys in the hotel creche in the morning, and then ski for several hours before breaking for lunch where we'd sit in the sun and drink vin chaud (mulled wine with spices) and eat tartiflette. if more than 3 rounds of vin chaud were consumed, there wasn't much afternoon skiing. mostly sledding, which when drunk is GREAT fun.

MacGourmet downloadVin Chaud (Hot Mulled Beaujolais). To import, drag image to your MacGourmet recipe box.