|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 8g||28%|
|Total Sugars 42g|
|Vitamin C 184mg||918%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vin chaud is the French term for a fragrant and spiced mulled wine drink, similar to Swedish glögg and German glühwein. Although this warming winter tipple is often associated with Christmas markets and festive holiday occasions, vin chaud has also become a trendy seasonal beverage, perfect for fireside gatherings and après-ski.
Vin chaud is simple to prepare, and the recipe can easily be doubled or tripled to serve a crowd. Be sure to choose a young and fruity red wine for best results, and avoid dry, acidic wines or older wines matured in oak, as they may have heavy tannins that will become bitter when heated. A general rule of thumb, as with cooking, is to select a wine that you would be happy to drink with your dinner—if it's not good enough to pour into your wine glass, then it won't be good when warmed.
1 navel orange
1 (750-milliliter) bottle red wine
1/4 cup granulated sugar
5 whole cloves
4 (3-inch) cinnamon sticks
2 cardamon pods
1/4 cup cognac, divided
Steps to Make It
Gather the ingredients.
Cut or peel a strip of skin from the orange with a sharp paring knife or a vegetable peeler, approximately 1 x 5 inches in size. Save orange for another use.
Carefully remove as much of the white pith from the piece of zest as possible, since it will add bitterness to the wine.
Combine wine, sugar, cloves, cinnamon sticks, cardamom, and peeled orange zest in a large saucepan over very low heat.
Heat mixture until it nearly reaches a simmer, stirring to dissolve sugar. Do not allow wine to come to a boil, or alcohol will evaporate and the flavor of the vin chaud will be affected.
The wine will be at its optimal temperature when the sugar has dissolved and steam rises when mixing spoon is lifted from wine.
Maintain this temperature to keep wine warm and let wine steep with spices to develop flavor. The longer it steeps, the stronger the flavor.
Strain wine through a fine-mesh sieve or a cheesecloth-lined colander into a clean saucepan. Discard spices.
Cover pan and let vin chaud stand for 5 to 10 minutes before serving.
Add 1 to 2 teaspoons of cognac to 4 individual warmed mugs or heatproof glasses before ladling in the mulled wine.
For a Great Vin Chaud
Always remember to use a fruity, relatively young red wine. It should be of decent quality, but it doesn't need to be expensive. When preparing vin chaud:
- Use a clean nonreactive pot.
- Never let the wine boil.
- Let the vin chaud rest 5 to 10 minutes before serving.
- Serve with optional garnishes, such as 1 star anise, 1 whole cinnamon stick, an apple slice, or an orange slice.
- Whiskey, amaretto, or Cointreau may be substituted for the cognac.