Mulled Wine with Cranberry Juice

Relaxing in front of the fire takes on a whole new meaning when paired with this delicious combination of mulled wine and cranberry juice. Nothing says “seasonal” like mulling spices, and this is a real winner. I have found, from my own personal research, that it is welcomed at brunch, lunch, dinner, or late at night. I don’t think any beverage is quite as versatile as this one. Treat yourself and your friends, and make up a big batch…or two. It’s the perfect winter warmer while waiting for Santa.

Mulled Wine with Cranberry Juice

Adapted from Sweet Paul

1 bottle dry red wine
2 cups cranberry juice
1 2-oz. pkg. Melissa’s Mulling Spices
¼ cup brown sugar
1 orange, sliced
3½ tablespoons kirsch (cherry liqueur)

Place all ingredients into a large pot, and let it sit for 1 hour. Slowly heat the mixture. (Do not allow the wine to boil; excessive heat will kill the alcohol.)  Once warm, strain to remove spices, and serve.

Garnish with cranberries floating on top, a cinnamon stick, and a clove-studded orange slice.

Serves 4

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Chai Tea

After watching “Victoria Wood’s Nice Cup of Tea,” a documentary available via Acorn TV, I became obsessed with making tea. I dug out all of the bags, boxes, and loose tea tins that had piled up in the back of my pantry, and every day would brew a different variety. I enjoyed this on many levels. First of all, it forced me to relax, something that tends to be a bit foreign to me. Secondly, it allowed me to enjoy my small collection of teapots in a way that I hadn’t previously, when I made tea in more of a rush. Lastly, this daily ritual allowed me to savor each sip, and in the doing I found myself appreciating every aroma, unique flavor, and nuance of the various types of tea that I tried.

In the process, I found myself becoming interested in something I had previously resisted (largely because it seemed so, well, “millennial,” not that there's anything wrong with that), and that is chai tea. I think the fact that it’s loaded with milk and sugar is what put me off of it the most. I decided to tinker around with the main ingredients, lightening up both the sugar and milk to see how I would like it. While I didn’t have a proper pottery cup made of mud from the bottom of the River Ganges in which to enjoy it, I surprised myself by liking it. To me, it was more like dessert, and something to be enjoyed after a meal. Still, the kick of the spices and heat of the peppercorns, coupled with sweet, might just make this a nice morning eye-opener. 

Chai Tea

3” piece Melissa’s ginger, cut into thin rounds

3 cinnamon sticks

2 teaspoons black peppercorns

15 whole cloves

10 cardamom pods

1 whole anise

6 cups cold water

6 bags of black tea (Darjeeling is best)

1 ¾ cups whole milk

¼ cup brown sugar

 Combine first 6 ingredients in medium saucepan. Using the back of large spoon, lightly bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain into a teapot and serve hot.

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If you prefer coffee to tea, this spicy Mexican Coffee is a great winter warmer.

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Sweater Weather Swirl

Yesterday was not my day. I don't sleep well at night, as those of you who follow me on Facebook are well aware, so I didn't get a lot of sleep the night before, and had to get up early to head to a doctor appointment located about 45 minutes away from where I live. It was a long drive down there, made even longer by a lengthy wait for valet parking (As people have been accosted in the parking garage, no way will I use it any longer.). My doctor is located on the 13th (you read that right) floor, and the elevator to reach him is unbelievably slow, and I'm talking glacial. When I got up there, I was pleased to see the waiting room wasn't all that full. Turns out, there was a reason for that. He wasn't in. In fact, I was told, he hadn't been in all week. I was also informed, in a rather haughty manner, that while I did indeed have an appointment on this day and time, it had been canceled, and I had been notified.

No, I explained, I had not been notified. Why would I be there talking to her right now, having made the trip on a cold and misty day if I had been notified? Angrily I rode back down the slow-moving elevator to the ground floor of the building, stood in a long line to pay to get my car out of valet hock after it had been in their hands for little more than 10 minutes -- a $5 fee -- and then the real wait began.

I sat on a hard, chilly metal bench outside the building. I wanted to be inside, but didn't want to chance missing it go by, extending my wait even further. As it was, I sat outside, in 39° weather, for half an hour. I was so cold when I got into the car that even the seat warmer wasn’t helping.

By the time I got home, I was frustrated, angry, and exhausted. Having put in a full day before I even put in a full day, I decided that I was going to treat myself this evening to a nice warm, boozy beverage in front of a roaring fire and watch Game 7 of the World Series.

The day ended a lot better than it began. This comforting concoction is delicious, soothing, and it goes down smooth. With a long cold winter ahead, you're going to want to get all of these ingredients in stock. You might also want to pick up the latest M.C. Beaton Agatha Raisin mystery, The Witches' Tree, as I did here.

Sweater Weather Swirl

1 cup of your favorite hot cocoa

1 ounce Frangelica

2 ounces Brendan’s Irish Crème Liqueur

Stir together, pour into your favorite mug, and top with a spritz of whipped cream and a drizzle of chocolate syrup.

This post is linked to:

Full Plate Thursday, Dishing It & Digging It, Cooking & Crafting with J&J, Amaze Me Monday, Busy Mondays, Celebrate Your Story, O My Heartsie Girls Wonderful Wednesday,  Homestead Wednesday, Wow Us Wednesday, Wine’d Down Wednesday, Grace at Home, Friday at the Fire Station, Foodie Friday & Everything Else, Create, Bake, Grow and Gather, Share Your Style, Simple Saturday Blog Hop, A Bouquet of Talent, Paula's No Rules Weekend Blog Party, What’s for Dinner Sunday, Happiness is Homemade Sunday

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Mexican Coffee

This past weekend we were deluged with one icing event after another, running from Thursday night through Sunday morning. While the temperatures had warmed up significantly from those in the single digits and teens of the week prior, seeing a glazing of ice everywhere somehow made it feel colder. It was a weekend where I knew I would be going nowhere, so settled in by the fire, with stitching projects and lots of good books (Why didn't you all tell me that the Rosemont series was so good?!), and cup after cup of Mexican Coffee.

I'm not particularly a fan of flavored coffees unless somehow alcohol is involved (as in Irish coffee, something I don't drink nearly often enough), but wanted to give this a try because it sounded so good. As it turned out it was very good, and I'm sure would make an excellent after dinner drink with the addition of a shot or so of Kahlúa. It's as easy to make as it is to enjoy, and with plenty of winter left, you have no excuse not to try it.

Mexican Coffee

1/2 cup ground dark roast coffee
1 T. ground cinnamon
1/4 t. ground nutmeg
5 cups water
1 cup milk
1/3 cup chocolate syrup
1/4 cup firmly packed dark brown sugar
1 t. vanilla extract
Whipped cream and ground cinnamon for garnish

Put coffee in filter basket of coffeemaker; add 1 T. ground cinnamon and ground nutmeg. Add 5 ups water to coffeemaker; brew coffee as manufacturer’s instructions. Mix milk, chocolate syrup, and sugar in large pan; cook over low heat, stirring constantly until sugar dissolves. Stir in brewed coffee and vanilla extract. Pour at once into mugs and top each serving with a dollop of whipped cream and ground cinnamon. Serves 6.

This post is linked to:

 Homestead Wednesday
Full Plate Thursday

Grace at Home
Foodie Friday & Everything Else

Aztec Hot Chocolate

I love recipes that can be put into the Crockpot and forgotten about while I get other things done.  Taking down the holiday decorations has been a real chore this year because of the added stress of caring for my ailing mother, so I was pleased to find this recipe on the Better Homes and Gardens website.  Hot chocolate that will slowly warm, scent the house, and be there waiting for me when I need fortification and to put my feet up is all right in my book; this was just the ticket.  Smoky, spicy, and slightly sweet, I’ve never experienced a cup of hot chocolate quite like this one.  The melding of flavors is so perfect that no one particular ingredient stands out, instead they all blend together to create a creamy, delicious, warm and spicy cup of adult cocoa that calms and excites at the same time.

Aztec Hot Chocolate

4 cups milk

2 cups half-and-half or whole milk

1 teaspoon instant espresso coffee powder

1 teaspoon ground cinnamon

½ teaspoon ground chipotle chile pepper

1 ½ cups semisweet chocolate pieces

Dollops of whipped cream (optional)

Ground cinnamon (optional)

In a large bowl combine milk, half-and-half, coffee powder, the 1 teaspoon cinnamon, and the ground chipotle chile pepper. If desired, cover bowl and chill for up to 24 hours. Transfer mixture to a 3-1/2- or 4-quart slow cooker. Stir in chocolate pieces. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours, whisking vigorously once halfway through cooking time. Serve immediately or keep warm on warm setting or low-heat setting for up to 2 hours.  Before serving, whisk well. To serve, ladle beverage into heatproof mugs or cups. If desired, garnish each serving with whipped cream and/or sprinkle with additional cinnamon.

This post is linked to: On the Menu Monday, Totally Tasty Tuesdays, Try a New Recipe Tuesday, Foodie Friday, and Seasonal Sundays

Gingerbread Cocoa

The wind is howling – boy is it! – temperatures have dropped, and snow is in the forecast.  In other words, it’s the perfect morning to hunker down, settle in, light the fire, and treat myself to a warming cup of Gingerbread Cocoa.  It’s easy to put together, and its spicy, gingery goodness is a great start to the impending busy day.

Gingerbread Cocoa

1 cup granulated sugar

¼ cup Hershey’s Special Dark unsweetened cocoa

1 teaspoon apple pie spice

3/4 teaspoon ground ginger 

½ gallon whole milk (for extra richness use Half ‘n Half; for a lighter version use 2%)

Mini marshmallows, for garnish

In a large saucepan, whisk together the first four ingredients until well blended.  Gradually whisk in milk and bring to a simmer over medium heat, stirring constantly for about 15-20 minutes or until warmed thoroughly.  Serve in mugs topped with mini marshmallows.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday
Sugar and Spice

Seasonal Sunday