Vin Chaud, also known as Mulled Wine, is a classic Après-Ski drink. This winter Le Chef taught me how to make his recipe that he learned while working in Courchevel and I don’t think I will ever go back to regular mulled wine again!
- 1 bottle Red Wine (no need for an expensive bottle – go with something fruity)
- 1/4 cup Grand Marnier
- 1 cinnamon stick
- 3 cloves
- 1 whole star anis
- 3 orange peels (equivalent of about 1/2 of an orange skin)
- 4 tablespoons of Brown Sugar (the cheaper your wine the more sugar you will want to add)
Pour the entire bottle of wine into a sauce pan. Add the spices and orange peel and bring to a simmer over medium heat. Lower the heat to medium low and let simmer (very lightly) for 10 minutes. At this point your home will smell absolutely delicious!
Bring the heat down to low and add in the brown sugar. Gently stir until dissolved. Turn off the heat.
With a slotted spoon, remove the spices and orange peel and discard.
Add the Grand Marnier. Gently whisk for 30 seconds then let rest on the stove without heat for 5 minutes.
Serve into tempered glasses (like my favorite Duralex tumblers) or mugs. Enjoy immediately!