An ice-cold beverage may bring a reprieve, but a warm one is comfort in a cup. From childhood hot cocoas to the toasty libations of adulthood, the ability to embrace a steaming mug is something I look forward to as the seasons turn colder.
And as soon as the chill set in around our Sacramento, California, headquarters, I was at local haunt Karma Brew for a mug of mulled wine, and it was a ritual I missed the first winter after moving away. So, a few internet searches and home trials helped me generate my own, what I’ve come to call, Hot-Cinnamon Sangria. In the years since, I’ve mixed and matched ingredients to my heart’s desire. Now, you and your consumers can too!
This is an effortless creation with all the decadence of a laborious treat—for example, it will only take five minutes to get where we need to go at the right temperature. You do not want to keep the wine cooking past the point steam starts to rise off the surface. So, for those of us who want to crank up the heat to quicken the process, take it from me, it is worth that small wait.
I am not the cook in my house, and the least likely to deviate from the instructions when I do. But, you really can’t go wrong with additions to shake this up—the closest to disaster I’ve managed was admitting I loved some batches less than others.
Citrus, ginger, berries, apples—even dates worked with one particularly adventurous attempt.
My point is, this libation is yours to play with, no matter your culinary level. Whether you’re positioning the brandy and Merlot in the produce department or serving a customer in the restaurant, the knowledge that they can take it home is almost as comforting as the drink itself.
We’ll take a cup of kindness yet, for auld lang syne.
2 regular oranges, or 3 small ones. Blood oranges set a fun holiday tone
1 bottle of affordable dark wine, Merlot or Grenache (Garnacha) preferred
¼–½ cup brandy, to taste
1–2 tbsp maple syrup, to taste
Option: substitute your favorite honey
2 whole cinnamon sticks
3 star anise
3 whole cloves
Tip: You can use 2 bay leaves in lieu of cloves and star anise
Optional garnishes: About ¼ cup fresh blackberries, cranberries, and/or strawberries; additional cinnamon sticks; additional orange rounds or half moons
Time: 20 min
Servings: 4 glasses
1. To prepare the oranges: Slice 1 orange into rounds and slice the others in half through the round middle. Place rounds in a medium heavy-bottomed pot. Squeeze the juice from the remaining oranges into the pot.
2. Pour the wine and brandy into the pot. Add 1 tbsp of syrup or honey to start, cinnamon sticks, and spices—whether that is bay leaves, star anise, and/or cloves.
3. Warm the mixture over medium heat until steaming (about 5 minutes) and keep a close eye. Reduce the heat to the lowest setting when steaming, just as any bubbles begin.
4. Taste carefully; add syrup or honey as preferred to sweeten. To spice, continue cooking over very low heat for another 5–10 minutes. Check frequently as you do.
5. Remove from heat, cover, and rewarm over low heat if necessary. Serve in mugs with your desired garnishes. I prefer blackberries and oranges, but cinnamon sticks and cranberries are ideal for a festive holiday party.
6. Keep on the lowest heat setting if serving the entire batch in 30 minutes, or keep on a warmer for guests. Leftovers will keep in the refrigerator for a couple of days, covered. When saving, pour through a strainer to keep the desired flavor.
Slow Cooker Option: Combine the mixture in your slow cooker, cover, and cook over low heat until steaming, about 30 minutes to 1 hour. 
