Mulled Ruby Port with Rosemary & Bay Leaves
Ingredients
- 2 lemons
- 2 bottles Torii Mor Port
- 2 cinnamon sticks, 3-4 inches long
- 12 allspice berries (can substitute 12 cloves)
- 4 whole star anise
- 1 teaspoon black peppercorns
- 6 dried bay leaves
- ¼ cup Torii Mor brandy
- Whole nutmeg, grated (for garnish)
- Rosemary stalks (for garnish)
Directions
Scrub lemons well. Using vegetable peeler, carve large ribbons of peel, then juice remaining fruit.
Add peel, juice, 1 cup Port, 1 cup water, cinnamon, allspice, star anise, peppercorns and bay leaves to 3-quart stockpot or Dutch oven. Over high heat, bring to rolling boil. Reduce heat to low. Cover and simmer for 20 minutes.
Add remaining Port and brandy. Heat until just below 170°F. Use candy thermometer to measure temperature. Grate nutmeg over top. Garnish with rosemary stalks.
Recipe courtesy of Wine Enthusiast (Dec. 23, 2018)
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Spiced Chocolate and Orange Mulled Port
Makes approximately 6 servings.
- 2 bottles of Torii Mor Port
- 1 750ml bottle of dry red wine
- 2 cups fresh orange juice, strained to remove pulp
- 1/2 cup Grand Marnier (or other orange liqueur)
- 1/4 cup powdered Mexican hot chocolate mix (or another bittersweet dark hot chocolate mix)
- 2 small oranges, halved for mulling
- 2 small oranges, sliced for garnish
- 2 cinnamon sticks for mulling
- 6 cinnamon sticks for garnish
- 6 cardamom pods
- 1 nutmeg seed
- 4 cloves
To make:
In a large saucepan, combine port, wine, orange juice, orange liqueur, hot chocolate mix, the 2 halved oranges, 2 cinnamon sticks, cardamom, nutmeg, and cloves. Stir thoroughly to combine and dissolve chocolate, then bring mixture to a boil. Lower heat and simmer gently for 30 minutes. When you are ready to serve, spoon liquids into your mug/glass, and garnish with a fresh orange slice and cinnamon stick.
Recipe courtesy of Drinking with Chickens blog.
