OK, today we’re dishing out some major holiday inspo.

It all started back at Thanksgiving when my grandma mentioned something about infusing apple cider with Red Hots. You know, like those spicy little cinnamon candies from a few decades back.

Excuse me, WHAT?

Of course, she was talking about apple cider for the sake of apple cider, but my mind instantly went to one thing & one thing only: mulled wine!

Now, I’m definitely not so much of a red wine person. Never have been & don’t think I ever really will be. Although this year I was introduced to the great wide (& uber cozy) world of reds mulled with a warm, yummy spice squad of flavors that comprise everything there is to love about the holiday season.

So there it was! No questions asked. The experiment was born, & luckily the concoction turned out amazingly well. So well, in fact, that it felt criminal to keep all to ourselves.

The only problem was, Red Hots are stunningly hard to find (who knew!!). You see Hot Tamales left & right (those chewy imposters), but Red Hots? You’re better off searching for Bigfoot.

However, what you can find are some little things called “Cinnamon Imperials”, which – despite your hesitation – definitely work just as well.

So since you can only roast so many damn Chestnuts on an open fire, it’s time to crank up the stove & hop to on making a batch of this gloriously delicious stuff.

// INGREDIENTS //

((yields ~ 8 servings))

+ 1 bottle your choice of dry red wine (we used a Cab)

+ 4 c apple cider

+ 2 small oranges (one juiced & zested)

+ 3 to 4 tbsp maple syrup (or honey)

+ 2 cinnamon sticks

+ 8 – 10 (or so) whole cloves

+ 1 tbsp fresh, grated ginger

+ A hefty handful of Red Hots (or Cinnamon Imperials)

+ (Optional) a splash of your favorite whisk(e)y, brandy or port

// WHAT TO DO //

++ Combine all of the ingredients into a large pot & bring to a low, slow boil.

++ RIGHT when it starts to ~lightly~ boil, turn down the heat & carefully simmer for at least 20 minutes, stirring regularly.

Using a Nessie ladle obviously makes it taste a lot better, too

((Side note: my grandma recommended filling a coffee maker with Red Hots in the basket & apple cider in the machine, then literally BREWING IT TOGETHER. Still trying to figure out if that’s genius or just a mess – so we decided to stick with the old-fashioned way for now…))

++ Make sure all of the candies & spices (sans cinna sticks) completely dissolve. Then if you want to be an Alton Brown perfectionist, strain the mulled wine & pour it all back into the pot to continue warming (or just leave as is).

++ After the initial 20 minutes, feel free to serve up! Or keep on lowww (not boiling) for however long you need.

++ Just for fun, you can also pour in a splash of the whisk(e)y, brandy or port before doling out the wine.

As per ushe, mulled wine is also one of those things you can totally customize to your own taste. So feel free to swap in or add whatever other spices suit your fancy (& inevitably will already have a place in your kitchen this Yule for pies on pies on pies)!

Because any which way you do it, I guarantee this is one drink that won’t EVER let you down.

xxAA

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