Name: Mulled Red Wine
Ingredients: 2 (750ml) bottles or one 1.5L bottle of dry red wine (can half the recipe with one 750ml bottle, if desired); ¼ cup brandy; ¼ cup dry curacao (such as Pierre Ferrand); 1-2 oranges (optional), sliced into rounds (also peeled, if you would like a less-bitter drink); 8-16 whole cloves; 4-6 Allspice Berries; 2 Cardamom pods (remove shells, use seeds – can heat the seeds over low heat to release aromatics, optional.); 2-4 cinnamon sticks (add second two later, if desired); 2-4 star anise (add second two later, if desired); 2 to 6 tablespoons sugar (demerara, palm), honey, maple syrup, or pomegranate molasses to taste (or your desired sweetener). Start with 2 or so tablespoons and go from there.; Optional garnishes: citrus slices (orange), extra cinnamon sticks, extra star anise

Description

Store this hot buttered rum mix in the freezer and you’ll be ready for a spicy treat any time!

Ingredients

Scale

8 ounces butter, softened
8 ounces brown sugar
8 ounces powdered sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 quart vanilla ice cream, softened

Instructions

In a large mixing bowl (or bowl of a stand mixer) combine butter, brown sugar, powdered sugar and spices. Using a hand mixer, mix on medium speed until all ingredients are well combined.
Add softened vanilla ice cream and mix on medium until smooth and butter, sugar and spices are completely blended together with ice cream.
To make a hot buttered rum, add one heaping tablespoon (or more to taste) of mix into a mug. Add desired amount of dark or spiced rum (I recommend about one ounce). Add boiling water and stir until mix dissolves. Top with whipped cream and a sprinkle of cinnamon and enjoy!

Notes

Mix can be stored in freezer for up to three months. Just scoop out whatever you want any time!
These make a great non-alcoholic beverage, just omit the rum!

Description

Ingredients

Instructions

Notes

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