Monday, November 12, 2012

RPI: Maple Syrup Mulled Wine

The Lowdown:

Apparently in the world of internet, there is a heated debate over mulled wine/hot punches (I'm not pardoning that pun, so just accept it). Everyone seems to have a different idea of what is acceptable, proper, or at the very least, tasty. All this means to me is that I can slip my version somewhere in that mix unnoticed and sneak away unscathed. Really, this is one punch you wont mind taking in the kisser. So for the time being, we'll just accept the fact that bickering over hot punch recipes is silly and childish. Well, I'm not sure how childish, because if any child inquired about my mulling abilities I would seriously question their upbringing. Then again, here I am sitting at 11am sipping on mulled wine.

I'm not much for Christmas spirit. Don't get me wrong, I love the tree full of memories, seeing family, getting hit in the head by freezer doors at Christmas dinner (don't think I forgot about your lovely hospitality Kristy), Baileys and coffee, mulled wine, the jazzy old Christmas albums, and a select few movies (Charlie Brown and National Lampoons Christmas). But the rest of it has gotten out of control. I'm not a present person in the first place, so this added presence of presents really kills me at this time of year. Not to mention, I swear everyones' IQ plummets into some intelligence-draining abyss when they enter the little pockets of hell known as the shopping centre.

No thank you, I'll sit here and sip on my mulled wine. Meanwhile, the commercially aspired "Christmas spirited" people can get mauled in malls, because I prefer to get mulled within my walls. So here's to one of those things that we can hopefully agree upon. Cheers, and enjoy your holiday season.

The Playlist:

1 bottle Red wine
3/4 cup Maple syrup
2 sticks Cinnamon
10 Cloves
6 Allspice berries
1 pod Cardamom
3 slices Ginger
1/2 tsp Vanilla
1/2 Mandarin, peel and juice
1/2 Lime, peel only
2-4 oz Yukon Jack (optional)

The Skinny:
  1. In large sauce pan: add citrus peels, 1/2 cup of wine, maple syrup, and ginger then bring to a boil on high heat. Boil for two minutes, as this really brings out the oils from the peels.
  2. Reduce heat to low, add the remaining ingredients, and simmer for 30 minutes.
  3. Serve warm by a fireplace.

Stay Rad -h

Featured on: Premeditated Leftovers, Food Renegade, Chef in Training, 33 Shades of Green,


  1. not only did we both use our RPI in a drink! weird. we both used bows in our photos. haha

    i miss you!!

    1. It was the only Christmas themed decoration I could get without having to completely dismantle the storage closet.

  2. Your Mulled Wine sounds wonderful. I love that it uses maple syrup, and the citrus is a fabulous idea as well. Mulled wine is very popular here in the UK, and your recipe really puts a lovely twist on the traditional.

    1. Last minute "cooking" for RPI made me stray a bit away from traditional :)

  3. Allspice, cinnamon, and cardamom would be a wonderful flavor combination, the maple syrup to top it off. Thanks for sharing on Hearth & Soul Hop. :)

    1. The maple syrup I got from my French connection, wasn't sweet so it added a nice flavour without being overly sugary.