I love spiced mulled wine! Especially when there are chunks of spiced and wine-soaked fruit to enjoy too. Experiment with your favourite fruit – stone fruit also work really well.
750ml Rioja (red wine)
100g diced pineapple
4 tablespoons coconut palm sugar
4 star anise
2 large cinnamom sticks
10 black peppercorns
4 cardamon pods, crushed
10 Szechuan peppercorns ½ teaspoon pink peppercorns 6 cloves
200ml orange or clementine juice
Sliced orange/clementine, cinnamon sticks and pink peppercorns, to garnish
Medium saucepan, Muslin, Serving jug and 4 heatproof glasses
Pour the Rioja into a saucepan and add the pineapple, coconut sugar, star anise and cinnamon sticks.
Cut a small square of muslin and place the black peppercorns, cardamom pods, Szechuan peppercorns, pink peppercorns and cloves in the centre of the cloth. Tie up with a piece of string and add to the saucepan. Place on a medium heat and bring up to a low simmer then leave to simmer gently for 15 minutes. Remove from the heat and stir through the orange or clementine juice.
Divide between the glasses, add a slice of orange or clementine to each. Add half a cinnamon stick and one star anise to each glass. Sprinkle with pink peppercorns and serve.
From The Healthy Hedonist by Nicole Herft