With Christmas just around the corner, I thought I should share a quintessential Italian Christmas recipe: Vin Brule – aka Italian mulled wine. When living in Italy, Christmas used to be my favourite time of the year. I loved the cold, snowy winters and dark evenings. It all contributed to the cozy Christmas atmosphere that all my readers from the Northern Hemisphere know very well. Christmas down-under is in the middle of the hot Aussie summer, so no eggnog, fireplace, snow and… mulled wine. Yet, this year I made a small batch for old time’s sake and the smell immediately took me back to a Christmas market in the Alps. We also drink Vin Brule when we go skiing. In Italy, many people take a week off in winter to go to the Alps to ski. We call this break “settimana bianca” (literally “white week”), as we spend it on the snow. Mulled wine is not just an Italian thing, in fact you can find it in many countries, but this is the way we make it in Italy. Cheers!
- 1.5 lt. – 6 1/3 cups red wine
- 3 cinnamon sticks
- 250 gms – 1 ¼ cups granulated sugar
- 10 cloves
- 1 pinch nutmeg
- Zest of 2 oranges
- Zest of 1 lemon
- 1 apple thinly sliced (with the skin on)
Vin Brule has to be served hot.