Important: You must be 19 years of age to purchase alcohol.
View Cart

Choose Home Delivery and get your order in 2-3 business days in the Greater Toronto & Hamilton areas and 3-5 business days in all other areas.
Need it sooner? Choose Same-Day Pickup, available at 190+ stores.

Chai-Spiced Mulled Wine

Holiday 2020
F202006087.jpg
food and drink

BY: Charlene Rooke

Adding only chai tea and a little sweetening creates a spectacular mulled wine, but vanilla extract and fresh ginger gives it additional depth with minimal effort. For a large-format 1.5-L bottle of wine, double all quantities.

1 bottle (750 mL) fruity, dry red wine
1½ cups (375 mL) water
Peel of 1 orange
Peel of 1 lemon
1/4 cup (60 mL) honey, or more to taste
3 chai tea bags
1 tsp (5 mL) vanilla extract
1 piece (2 inches/5 cm) ginger, peeled and sliced into 1/4-inch (5-mm) coins (optional)
2 oz dark rum
Cinnamon sticks, star anise or clove-studded orange peels, for garnish

1. In a large saucepan, combine wine, water, citrus peels and honey and stir to combine well. Add chai tea bags, vanilla and ginger, keeping any tea bag strings or tags away from heat or gas flame. Heat over medium or until mixture simmers but does not boil; add rum and taste, adding more honey to‑taste, if desired. Reduce to low and heat for 10 minutes.

2. To serve, remove tea bags and any solids. Using a heatproof ladle, portion into heatproof glasses or mugs and garnish with a cinnamon stick, star anise or clove-studded orange peel.

Makes 8 drinks

F202006087.jpg
food and drink

Chai-Spiced Mulled Wine

Holiday 2020

BY: Charlene Rooke

Adding only chai tea and a little sweetening creates a spectacular mulled wine, but vanilla extract and fresh ginger gives it additional depth with minimal effort. For a large-format 1.5-L bottle of wine, double all quantities.

1 bottle (750 mL) fruity, dry red wine
1½ cups (375 mL) water
Peel of 1 orange
Peel of 1 lemon
1/4 cup (60 mL) honey, or more to taste
3 chai tea bags
1 tsp (5 mL) vanilla extract
1 piece (2 inches/5 cm) ginger, peeled and sliced into 1/4-inch (5-mm) coins (optional)
2 oz dark rum
Cinnamon sticks, star anise or clove-studded orange peels, for garnish

1. In a large saucepan, combine wine, water, citrus peels and honey and stir to combine well. Add chai tea bags, vanilla and ginger, keeping any tea bag strings or tags away from heat or gas flame. Heat over medium or until mixture simmers but does not boil; add rum and taste, adding more honey to‑taste, if desired. Reduce to low and heat for 10 minutes.

2. To serve, remove tea bags and any solids. Using a heatproof ladle, portion into heatproof glasses or mugs and garnish with a cinnamon stick, star anise or clove-studded orange peel.

Makes 8 drinks

Back To Top