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Presented by Johnson & Wales University
Hot Spiced Chardonnay
1 – 750 ml Chardonnay
12 ounces water
2 ounces California Brandy
2 Cinnamon Sticks
1 Whole Vanilla Bean
3 tbsp granulated sugar
4 tbsp honey
1 Orange
1 Lemon
1 Lime
Wash the orange, lemon and lime, cut in half and squeeze the juice into a 2 quart saucepan. Put the orange, lemon and lime into the sauce pan. Add the rest of the ingredients, bring up to a simmer and simmer 20 to 30 minutes. Strain into an insulated container and serve warm.
Hot and Spicy Merlot
1 – 750 ml Merlot
1 pint water
2 cinnamon sticks
6 whole cloves
4 tbsp sugar
8 tbsp honey
2 oz California Brandy
1 ½ ounces Triple Sec
½ tsp Ground Nutmeg
¼ tsp Ground Mace
Put all ingredients into a 2 quart saucepan, bring to a simmer and simmer covered but slightly vented for 20 to 30 minutes. Strain through a fine strainer with a filter into an insulated container and serve warm.
Hot and Lightly Spiced Cabernet Sauvignon
1 – 750 ml Cabernet Sauvignon
1 pint water
5 whole cloves
¼ cup sugar
½ cup honey
2 oz California Brandy
2 oz Kirsch
1/8 tsp Ground Allspice
¼ tsp vanilla
Put all ingredients into a 2 quart saucepan, bring to a simmer and simmer covered but slightly vented for 20 to 30 minutes. Strain through a fine strainer into an insulated container and serve warm.
