Hello friends! It’s a new FriYAY cocktail recipe and this one is just what you need for the upcoming holidays.
How’s it going? We are just 6 days away for Thanksgiving and I am EXCITED!! It’s definitely going to be a fun and family filled week/weekend coming up.
I don’t know about you all but I have such a hard time focusing at work the week before a holiday. My brain just kind of shuts down slash I feel so unmotivated in my job. BUT, that doesn’t mean I’m not motivated in other aspects of my life. I spent the week in blog mode. I’ve got something in the works that I’m super excited for. Stay tuned 😉
So let’s talk about mulled wine. By definition, mulled wine is a red wine that is typically flavored with all different types of mulling spices. These include things like cinnamon, ginger, cloves, nutmeg, and even cardamom. Other flavors found in the mulling category include apples and oranges. One of the keys to mulled wine though is that it’s served warm or hot, and trust me, that makes ALL the difference.
Ok I’ll be totally honest, I intended to make plain old mulled wine for this post and as I was browsing the aisles of the liquor store for a bottle I saw the sangria section and my mind was blown. Why not use the same recipe, but instead of red wine, use sangria!! Genius, I know. Then I thought, hmm, my mom’s sangria always has some kind of fruit flavored ingredient, whether it’s orange juice or triple sec.
Idea #2…APPLE CIDER
Oh yea, it was heavenly. My mom always does 1 part triple sec to 2 parts wine, so I figured I’d do a little less since the cider isn’t alcoholic.
This would be the perfect drink for Christmas dinner (if you celebrate), or even a chilly night where you want to warm up with some extra flair!
1 bottle of red sangria, any kind
1 orange, 1/2 juiced and the other half sliced for later
1 lemon, 1/2 juiced and the other half sliced for later
1 cup apple cider
3-4 cinnamon sticks, depending on how much you like the flavor
1/4 tsp whole cloves
dash of nutmeg (or cardamom, slightly different flavor profile but still delicious)
dash of ginger
cranberries and some rosemary for topping
- Combine the sangria, cider, orange juice, lemon juice, cinnamon, cloves, nutmeg, and ginger in a large pot. Heat on medium until it boils, then lower the heat to low and let it simmer for 5-7 minutes.
- Pour into glasses and top with a cinnamon stick, some cranberries, an orange and lemon slice (or cube), and a sprig of rosemary. Enjoy!