Mulled Wine

It all started hundreds of years ago when wine was safer to drink than water. Unfortunately wine did not keep very long, so when the wine started tasting funny they would add spices to improve its flavour and make it pleasantly drinkable.

The process meant heating the ingredient, which was very warming in winter. Other than the enjoyment of drinking the warmed wine it seemed to keep its drinkers healthy and free of colds and flu during winter, this is mostly due to the spices that are added.

Spices have stimulating and healing effects such as cinnamon and cloves, which part with antibacterial, anti-fungal, antiseptic and antiviral properties into the hot water as it steeps, cinnamon has many other benefits. Citrus is also an important ingredient which contains ascorbic acid (vitamin C). Other spices can be added to adjust the flavour and to improve the properties.

The nicest recipes I have found where at lisashea.com, she has some really tasty ideas and my favourite one is the Mulled cranberry.

Check out my Grow Your Own Food lessons to find out how to grow your own ingredients which will taste a lot more flavoursome and will have better health benefits as they will contain higher nutritional content.