Mulled Mead and Mulled Wine... MULLED, say what?

[Ali]

--- In HPFGU-OTChatter at yahoogroups.com, "Steve" <bboy_mn at y...> wrote:
>> 
> Anybody here ever had a Mulled beverage, and would you care to
> enlighten us with your opinion?

This is my favourite recipe for mulled wine:-

For every 1 litre of red wine add

100gm (4oz) of soft brown sugar
500ml ginger ale (just short of one English pint)
slices of orange and apple
spices eg cinnamon, nutmegs and cloves ( I also prefer the little 
spice sachets as it reduces the amount of sediment).

Heat all the ingredients up together really slowly so that the 
flavours infuse. Just before the drink is ready to serve add one 
cupful of brandy or whisky (put in near the end so that the alcohol 
doesn't evaporate).

The result is very yummy and very alcoholic.

Apparently, wine was originally heated by a red hot poker being 
inserted into the liquid, nowadays, we heat it up on the hob. One of 
my friends microwaves hers, and claims that it works well, but I 
just don't think that it would give the flavours time to infuse.

Ali