I had company this week, and with the recent cold snap, one of my guests requested something to "warm [them] up." That's easy: bourbon. Angel's Envy, finished in port wine barrels, is probably my favorite. It's so smooth, tasty, and while it might not be the best bourbon in the world, it's the best in my price range.
Unfortunately, the beverage wasn't going to work for my guest. But it did inspire me.
I came up with this week's mulled wine so I could throw it together, warm it up and keep it toasty in the Crock-Pot for multiple refills. You taste apple, a little bit of orange, followed by a complement of spices and the warmth.
The recipe uses fortified port wine because of its higher alcohol content. If you choose a sweeter wine, feel free to omit the brown sugar, but mine wasn't too sweet. I think the sugar balances out the strong spices.
Now, excuse me while I mix this with some bourbon.
Slow-Cooker Mulled Wine
1/4 cup brown sugar
12 whole allspice berries
1 cinnamon stick
1 whole nutmeg
1 whole star anise
1 teaspoon vanilla extract
1 apple, quartered
1 orange, quartered
1 bottle port wine