The hot summer is coming chilly autumn and cold winter, and cold drinks on our table give way to the warming, which are indispensable in this time of year.
And if the drinks with alcohol mainly play warming, warning of a cold role, teas and herbal infusions can be therapeutic, helping to get rid of early disease, often much more effective than the usual tablets and, of course,
without side effects.
A great advantage of the “winter” drinks is that, knowing the basic rules of cooking, you can always surprise your loved ones a delicious drink designed just according to your recipe, varying the ingredients to suit your taste and desire.
Warming drinks known to people a few centuries, among them are alcohol – mulled wine, grog, punch, Mead, toddy – and soft – mostly herbal infusions with herbs (teas), Russian sbiten, drinks based on chocolate and less coffee.
In the seventeenth century in Britain, a country of fog and rain, and then in Scandinavia began to be served hot alcoholic drink with spices. The beginning of all the subsequent experiments was punch – drink of all balls and masquerades, the name of which You should be familiar with from Western literature. But the most popular hot beverage is still considered Mulled wine (from the German gluhende wein – hot burning wine). It is made mostly from red wine (preference is given to such as Khvanchkara, Cahors and Cabernet) with sugar, nutmeg and cloves. Heat the wine in a fireproof dish (excluding metal), and served in tall glasses, although it does not matter. The most important rule of making mulled wine – it is in any case can not be boiled (optimal temperature around 70 degrees), because the wine will lose its flavor.
A classic drink recipe is quite simple:
Take a bottle of red wine (0,75 l), nutmeg (add to taste), about 6-7 cloves, 1/3 Cup water and a tablespoon of sugar. In Turku throw cloves and walnut, and cover with water. Bring to a boil, allow 1 minute to stand up on medium heat. This decoction needs to infuse for about 10 minutes. Then in a separate bowl, heat the wine, which, carefully along the edge, add the broth and sugar.
Mulled wine should not be heated several times, because it loses its flavor. In this case, will help the thermos, which at some time will maintain the required temperature.
Fragrant mulled wine
– Bottle of red semi-dry wine
– Three tablespoons of sugar
freshly squeezed orange juice
– 5-6 peas spicy red pepper
– 2/3 teaspoon of nutmeg.
– a teaspoon of cardamom
– a glass of water
In boiling water add cinnamon, pepper, cloves, nutmeg, and cardamom.
Cook for five minutes over medium heat.
Pour the bottle of wine and switch to slow fire.
Add the sugar and stir
Add sliced orange and Apple and three slices of lemon. Pour the juice of the orange. On low heat to let it infuse for 15-20 minutes.
Until not disappear initially formed foam. Mulled wine should not boil, otherwise the taste will be spoiled – it will be sour.Once gone white foam – remove the pan from the heat.
Before removing add a spoonful of honey and razmeshati. So the honey will retain their useful properties.
Mulled wine fruit