When I was in Belgium around the holidays last year, I found myself walking through the Christmas markets that were lines down almost every street I went toward! There were so many vendors selling delicious street foods and thousands of people happily walking around and enjoying the sites. One thing that I noticed almost every person at the Christmas markets had in hand, was mulled wine. There were vendors at almost all 4 street corners in each section of the markets with people lined up, waiting for their hot cup of mulled wine.
The smell was absolutely incredible! I can literally remember the smell of it, even as I’m writing this post right now! It was sooo good!
When I came back, I was determined to make my own version of mulled wine, but with an Indian twist. I know alot of people love a good tasting, hot cup of masala chai – especially on cold days! So I thought, why not fuse the flavors of chai into a delicious mulled wine? You literally get a win-win no matter how you look at it!
This drink is absolutely perfect ANYTIME, but even more delicious around this holiday season. It has the warmth from the red wine, the sweetness of oranges and the aromatics and masala flavors from a delicious cup of chai tea, all wrapped up into 1 delicious recipe!
CHAI-SPICED MULLED WINE
Servings: 8-10 cups
- 2 large oranges
- Juice of 1 orange
- 1 cinnamon stick
- 3 Anise seeds
- 7-8 cardamom pods
- 5-6 cloves
- 4-5 black peppercorns
- 1 cup of sugar
- 2 bottles of dry red wine (750mL – any preferred or inexpensive brand works)
- A small plate with 4 Tbsp of sugar and 2 Tbsp of cinnamon powder for oranges.
- Thin slices of oranges to serve (coated in cinnamon & sugar) *optional garnish
- Remove the peel of the orange with a vegetable peeler (this helps avoid too much of the white pith to come off)
- Take a sachet or small cheesecloth and place your orange peels and all the dry spices inside. Tie/Close completely.
- In a medium size pot, pour the wine and begin heating on low heat. Add your spice sachet and sugar. Allow to simmer for about 10-15 minutes on low heat or until you begin to smell the oranges and spices in the steam. You don’t want to overboil – you should just see a few bubbles from a light boil.
- Taste and add more sugar if desired.
- Take your remaining orange and cut into thin slices. Lightly toss both sides in a mix of cinnamon and sugar. With a small brulee torch, lightly burn the sugar on 1 side and allow to harden for a minute. Do with each orange slice. Set aside.
- To serve, ladle a cup of the mulled wine into a teacup or coffee cup and then gently place a slice of the bruleed orange on top.
NOTE: If you want to skip the “orange brulee” in Step 5, just place the orange slice with the cinnamon/sugar on top of cup as in step 6.
This recipe will warm your soul and make you ready to brave the cold so you can go spend time with your own loved ones and friends! It’s absolutely one of the most comforting and delicious ways to enjoy your wine and chai seasonings at the same time!
If you enjoyed this recipe, let me know your thougths! Feel free to comment below or tag me on IG @cmspiceculture or FB at “Spice Culture Cooking.”