Monday, December 20, 2010



Our traditional method was a copper pot full of a robust red wine, citrus slices, cinnamon sticks and cloves on the fire hearth. A sugar cone soaked with liquor floated over the pot on a skewer, and was lit on fire in order to drip into the wine as it heated.  The aroma filled the house.  An easy way to replicate is:

1 bottle Burgundy or other hearty red
1/4 cup rum
1 Tbsp maple syrup or brown sugar
1 sliced orange, with a few whole cloves pushed into the rind
1 cinnamon stick
fresh ground nutmeg

Heat over medium heat, do not boil. Serve and sip with an orange slice and a cinnamon stick if desired, or simply glug from a jug.  Prost!

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