Vin Brulé
The Alps’ ski-hut warmer: red wine gently heated with citrus peel, cinnamon, cloves, star anise and juniper.
Contains alcohol. For adults of legal drinking age; please drink responsibly.
Ingredients
- 750 ml full-bodied red wine
- 100 g Sugar
- 1 orange, peel in wide strips
- 1 lemon, peel in wide strips
- 2 Cinnamon stick
- 6 Cloves
- 1 Star anise
- 4 Juniper berries (optional)
- 1 pinch freshly grated nutmeg
Method
- Put everything in a saucepan and warm over medium-low heat, stirring, until the sugar dissolves.
- Bring it just to a gentle simmer, then turn the heat right down and keep it steaming, without boiling, for 10 min so the spices infuse.
- Strain into heatproof glasses or mugs and serve hot, with a strip of orange peel in each.
Tips
- Boiling drives off the alcohol and makes the spices bitter, so keep it below a simmer.
- Some wines are fined with animal products; look for a vegan-labelled bottle if that matters to you.
Sources
Written in our own words after cross-checking these recipes:
Open Vin Brulé in Nouns Cooking