Vin Blanc Chaud
In mid December, I took in the Strasbourg Christmas market with my buddies Lauren and Emily. The highlight was lovely steaming cups of warm, spiced white wine that went right to our heads.
A couple of sips and our eyes got glassy, our speech emotional, and the cobblestones became difficult to negotiate.
It was some good mulled wine.
At the market, the steaming pots of wine contained cinnamon sticks, star anise, a glut of citrus fruit, and what I supposed was the smooth taste of melted honey. I tried the same ingredients in my recipe and served it as an apéro to a cheese fondue, which proved to be a good start to the white wine and warm tea we would continue drinking throughout the evening.
Put the following into a saucepan:
A bottle of white wine
2 cinnamon sticks
3 star anise
2 oranges, in wedges
2 lemons, in slices
75 g honey
Cook over low heat for about 20 minutes to fully infuse the cinnamon and star anise.
Before serving, have a taste—if it isn't sweet enough for your liking, add a tablespoon more honey, or a squeeze of orange juice.
- I used a dry white wine. A Pinot Gris or dry Riesling from the Alsace would be ideal. More on Alsatian wines here.