By Hilary Metcalfe

Growing up in Mexico, sweet ponche was the traditional holiday drink, but since living in Europe, I have fully embraced my German roots with “gluhwein” or mulled, spiced wine for the holidays instead. Now, nothing says Christmas to me like a spicy cup of brandy-spiked, mulled wine. Hanging on to my Mexican ponche, I make my mulled wine a bit fruitier with extra orange juice and zest, apples are optional! I’m a huge spice fan and have added black pepper, cardamom and whole orange slices to the mix, which gives an almost chai-like quality that people rave over, including LATINESS founder Kelly Talamas at a country holiday party in the highlands of Colombia. Select a decent, dry red wine like a Tempranillo, Cabernet Sauvignon, Malbec or Syrah and go for whole spices, not powdered. If in a very warm climate, or you have leftovers, I sometimes serve it on ice the next day! Then it almost has sangria vibes if you leave the spices and fruit to steep overnight. 

RECIPE

Serves about 5-6 (with enough for a second pour, but I usually double the recipe)
Prep time: 10 mins 

INGREDIENTS

2 bottles of dry red wine 
3 whole oranges
4 whole green cardamom pods
6 whole black peppercorns
12 whole cloves
2-3 cinnamon sticks 
4 star anise pods 
⅔ cup of Grand Marnier, Cointreau or your preferred good quality brandy 
⅔ cup of sugar 
*Optional
6-8 allspice berries (rounds it out but harder to find sometimes) 
1 sour apple, pink lady, braeburn, sliced for extra fruit boost. 
Additional cinnamon sticks for garnish

HOW TO 

Bruise the cardamom with the side of a knife. Pour the wine in a deep, thick bottomed saucepan and add all the spices, sugar and brandy. Zest and squeeze two oranges and add to the pot. Slice the remaining orange in rounds and add half to the pot. Reserve the other half to be sliced again in half for glass garnish. 

Simmer all the ingredients for 20-30 minutes, avoid boiling as the alcohol will evaporate. Strain before serving in heat safe glass with the additional orange and cinnamon stick garnish, if desired or serve COLD for a cocktail-style twist. If so, spike it with a touch more brandy. Top tip: make a few ice cubes from the mulled wine so that the iced version doesn’t water down as ice melts.

ABOUT HILARY 

Hilary is the Co-Founder of the SABI, a Holistic Nutritionist, natural, whole foods Chef, product developer and advocate for women getting to know their bodies, cycles and selves better. Born in Los Angeles, California and raised in Baja California, México, she now lives in Amsterdam, The Netherlands with her partner and her rescue dog, Flint.