Mulled Wine Vin Chaud Food
VIN CHAUD: HOT MULLED WINE
At some cafes in France, the spices are left in, and the mulled wine it served that way. (People just drink around them.) Elsewhere, you may want to alert guests that there are spices in there, or strain them out before serving. Any fruity red wine would work, such as merlot, Gamay, Grenache, or Pinot noir. Fortifying the wine with eau-de-vie is a nice touch, and that too, can be swapped out with another favorite liqueur, such as brandy or port, although it can also be left out.
Provided by David
Number Of Ingredients 8
Steps:
- Pour the wine into a nonreactive saucepan. Add the spices and honey, and bring to simmer. Turn off heat, and let stand 15 minutes.
- Reheat the wine until it's warm and steamy, turn off the heat, and add the eau-de-vie or brandy, if using. Pour the wine into heat-resistant glasses to serve.
VIN CHAUD (FRENCH MULLED WINE)
Steps:
- Gather the ingredients.
- Cut or peel a strip of skin from the orange with a sharp paring knife or a vegetable peeler, approximately 1 x 5 inches in size. Save orange for another use.
- Carefully remove as much of the white pith from the piece of zest as possible, since it will add bitterness to the wine.
- Combine wine, sugar, cloves, cinnamon sticks, cardamom, and peeled orange zest in a large saucepan over very low heat.
- Heat mixture until it nearly reaches a simmer, stirring to dissolve sugar. Do not allow wine to come to a boil, or alcohol will evaporate and the flavor of the vin chaud will be affected.
- The wine will be at its optimal temperature when the sugar has dissolved and steam rises when mixing spoon is lifted from wine.
- Maintain this temperature to keep wine warm and let wine steep with spices to develop flavor. The longer it steeps, the stronger the flavor.
- Strain wine through a fine-mesh sieve or a cheesecloth-lined colander into a clean saucepan. Discard spices.
- Cover pan and let vin chaud stand for 5 to 10 minutes before serving.
- Add 1 to 2 teaspoons of cognac to 4 individual warmed mugs or heatproof glasses before ladling in the mulled wine.
Nutrition Facts : Calories 389 kcal, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 8 g, Protein 3 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 42 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g
MULLED WINE (VIN CHAUD)
This is an easy mulled wine recipe that fills the house with an amazing aroma!
Provided by Liz
Categories World Cuisine Recipes European French
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Stir red wine, apple juice, honey, cinnamon sticks, cardamom pods, cloves, and anise together in a saucepan over medium-low heat. Simmer until flavors blend, at least 10 minutes.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 34.9 g, Fat 0.3 g, Fiber 1.7 g, Protein 0.5 g, Sodium 17.4 mg, Sugar 27.6 g
MARCHé DE NOëL VIN CHAUD - FRENCH SPICED MULLED WINE
Whether you have just come of the ski slopes or you are wandering around a French Marché de Noël, a Christmas Market, this is JUST the beverage to warm the cockles of your heart, as well as your frozen fingers and toes! Vin chaud is hot-spiced wine served the French way, with a slug of Cognac of course! It's a traditional welcome drink and is very popular where I live in the South West of France; especially at Christmas and New Year - and you'll find it in all of the Christmas Markets at this time of year. Ladle this mulled wine into some heavy cut-glass punch cups; or for a real French feel, use an assortment of old wine glasses and to avoid them cracking, place a teaspoon in to the glasses beforehand - this takes the heat away from the glass. One word about the wine, please DO use a good wine, and not what is known as a "cooking wine" - I find that Beaujolais works well or a fruity Chinon.
Provided by French Tart
Categories Punch Beverage
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Wrap the cardamom pods and cloves in a piece of cheesecloth or muslin.
- Mix the rest of the ingredients, apart from the cognac, together in a large saucepan. Add the bag of spices. Bring the mixture to a gentle simmer over a low heat. Do not allow the wine to boil.
- The mulled wine is hot enough when the sugar has dissolved. Add the Cognac to the saucepan when the sugar has dissolved and ladle the mulled wine through a tea strainer (or colander) into punch cups, mugs or glasses.
VIN CHAUD (MULLED WINE)
Make and share this Vin Chaud (Mulled Wine) recipe from Food.com.
Provided by Julie Bs Hive
Categories Beverages
Time 15m
Yield 1 pitcher
Number Of Ingredients 7
Steps:
- Mix all the ingredients together in a large saucepan. Bring the mixture to just under a simmer over the lowest heat setting on the stovetop. Do not allow the wine to boil. The mulled wine is hot enough when the sugar has dissolved and pulling and lifting a spoon from the wine brings up steam.
- If desired, strain the spices from the wine by pouring it through a fine-mesh sieve or a cheesecloth-lined colander.
- Add 1-2 teaspoons of Cognac to a mug and ladle the mulled wine over it.
Nutrition Facts : Calories 819.8, Sodium 29.4, Carbohydrate 69.6, Sugar 54.9, Protein 0.5
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