This year I’m spending Christmas in New York and am excited to roam the near empty city streets in record breaking balmy weather and make a dent on the pile of books by my bed. An ever growing pile thanks to my generous publishing friends that has been ignored in the last few weeks spent frantically processing, packing and chasing orders. Soon it will be time to relax and regenerate. For me, that will include the aforementioned books, some mulled wine and mince pies all devoured atop my big sofa with my new puppy snuggled beside me. Realistically, the new puppy will be ripping up everything in sight but it’s nice to have the idyllic fantasy. I wish you all a very happy Christmas.
4 allspice berries
4 whole cloves
2 cinnamon sticks (plus additional for garnish)
1/4 cup honey
1 bottle red wine (fruit forward wines work well)
1/4 cup brandy
1. Peel your clementines with a vegetable peeler, reserve as garnish. Then juice the clementines into a stockpot.
2. Add in your mulling spices: allspice, cloves and cinnamon. Then add in honey, wine and brandy and bring to a boil.
3. Reduce to a simmer and heat for ten minutes. Then strain into heatproof cups and garnish with clementine peel and cinnamon sticks.