Nurse Mia Ross is over the pumpkin spice craze and she’s helping mulled wine make a healthy comeback.
Red wine is perfect for the cool weather, but why drink basic Cabernet when you can add delicious fall flavors that provide potential health benefits? The answer is simple–you wouldn’t!
Like my other recipes, I purposefully overdo it with the spices in this one. They make my kitchen smell like heaven and provide flavor without added calories. Please don’t add any sugar (whether in the form of simple syrup or apple cider); the wine has enough.
1 750ml Bottle Full-Bodied Red Wine (try Cabernet, Syrah, or Merlot)
10 Cinnamon Sticks (plus more to garnish)
5 Whole Star Anise
1 Tablespoon Whole Cloves
2 Teaspoons Whole Nutmeg, Grated
1 Tablespoon Orange Zest
1/2 Cup Brandy
Mix all the ingredients in a large saucepan or crockpot. Gently heat over a low temperature for at least twenty minutes. I don’t let my mulled wine come to a boil. Ethanol boils at 172.9 degrees Fahrenheit (78.29 degrees Celsius) and beyond this temperature, it begins to evaporate. Who needs that? Serve warm with the spices as garnish.
If the ingredient list and ease of preparation aren’t enough to convince you to make this delicious fall treat, carry on:
- Moderate alcohol consumption is associated with a decreased risk of developing multiple cardiovascular diseases. Check out the guidelines for moderate alcohol consumption here.
- Ingesting cinnamon may be protecting you from Alzheimer’s Disease.
- Cloves have an an outrageously high phenol content which gives them strong antioxidant properties.
Cinnamon, cloves, and anise.
The smell and flavor of mulled wine is intoxicating in itself. If you can’t help but overindulge, there’s always this for the morning after.
A note from NurseGail.com: If you don’t drink alcohol already, we are not encouraging you to start. If you do drink alcohol, drink responsibly.