December 25, 2013 by Kai Chan
Merry Christmas! It’s been a while since my last post. I decided to take time off from blogging and but now am suffering from a bit of withdrawal. Towards the end of the year, many people participate in holiday gluttony. Holiday gluttony usually kickstarts with Thanksgiving. Thanksgiving is the one day out of the year where Americans let down their guard and usually eat with abandonment, opting for buffet pants or loose fitting clothing in order to consume as much turkey and sides as possible. After Thanksgiving, people start focusing on Christmas. In between the Christmas shopping, there are legions of Christmas / holiday parties that are thrown by work companies as well as friends, which also encourage a lot of drinking, potential alcohol-influenced, miscreant behaviors and the drunk munchies. After consuming one too many spiked, artery clogging eggnogs, Christmas passes then people are focused on New Years partying. With all this eating and drinking, it’s no wonder that people usually try to implement a healthier lifestyle as one of their New Year resolutions.
In the spirit of Christmas and the holidays, I thought it would be nice to share a recipe that I saw in the December 2013 Sunset Magazine for mulled wine, but with my own added twists. Not the healthiest with wine and sugar but a nice alternative to egg nog. I categorized this under desserts and sweet eats, haha. Also, try to use a non-expensive drinkable red wine. Enjoy.
1 bottle red wine (750ml)
6 whole cloves
4 star anise pods
2 cinnamon sticks
2 juniper berries
1/4 cup agave nectar (or honey)
Yields 2-3 servings.
Wash the oranges and slice into 1/4 inch slices. Reserve 2 of the slices and cut into quarters wedges. Pour wine into a medium pot or kettle. Add the cloves, star anise, cinnamon, juniper berries, remaining slices of oranges and agave nectar (honey) and bring the mixture to a gentle simmer over medium to low heat for 20 minutes. Never let the mixture boil, otherwise you risk damaging the flavor and burning off more of the alcohol in the wine. Pour the mulled wine into mugs, straining out the spices and oranges. Garnish the mugs with a couple wedges of the reserved orange.