Honey-Pomegranate Mulled Wine
Something happens at midnight on Thanksgiving that makes it feel like winter. Maybe the turkey hangover raises your basal body temperature and makes outside feel colder or maybe it’s just, you know, nostalgia and shit. This year, here in Chicago, it feels extra blustery and we needed a drink to help us warm up.
Wine on its own is never a bad choice, but drinking it sweetened with honey and pomegranate juice, warmed gently and made fragrant with cinnamon and clove is quite possibly the best choice on the fucking planet.
While we wouldn’t recommend using gut-rot-boot-leg-drink-it-in-college-with-straw-two-dollars-for-a-jug-not-that-we’re-speaking-from-experience hooch, this is a great recipe for lower end red wine. Merlot is great, Cabs are delightful but we’re particularly fond of Trader Joe’s brand Old Vine Zinfandel for this recipe.
Honey-Pomegranate Mulled Wine
- 1 bottle Red Wine
- 2 cups Pomegranate Juice
- 1 Cinnamon Stick- Mexican cinnamon is particularly nice
- 1 tbsp Whole Cloves
- ¼ cup Honey
Combine all of the ingredients in a large heavy pot, like a dutch oven, or your crock-pot. Stir well to dissolve the Honey. Slowly warm over low heat, without boiling. Keep it barely hot all day, topping up with more wine, juice, and honey, for guests, or down it in one go. No Judgment.
Serve in mugs or thick, heat-safe glass, with a big plate of gingersnaps.