- 12 whole cloves
- 10 peppercorns, cracked
- 4 cinnamon sticks
- 2 star anise buds
- 2 bottles dry, fruity red wine, such as Shiraz or Malbec
- 1/2 cup honey
- 2 lemons, zest removed with a peeler and juiced
- 2 oranges, zest removed with a peeler and juiced
- 1/2 cup brandy
Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.
When ready to serve, remove the cheesecloth of spices and ladle into warm mugs.
Recipe courtesy Nancy Fuller