Hot Spiced Mulled Wine

1. 1

   Combine the mulling spices, fennel seeds, rosemary leaves, and cloves in a fine mesh tea strainer and close it up tightly. Then get a medium to large pot on the stove, pour the wine in it and add the tea strainer of spices, cinnamon stick and peel from the orange. Bring the mixture to a low boil, then reduce the heat to low. Let it all steep together for at least 30 minutes.

2. 2

   Remove the peel, cinnamon stick and tea strainer of goodness with a slotted spoon when it is done. Then ladle it into heat proof glasses or mugs and serve immediately while hot!

* Per serving · 4 servings · Values may vary.

No additional tips available.