Mulled Hot Cocoa Tea Wine
A cocoa-infused version of the holiday classic from Richmond’s award-winning Wild Sweets by Dominique and Cindy Duby that’s as easy to make as it is to sip fireside.
3 oz orange liqueur
250 mL red wine (i.e. Cabernet Sauvignon)
20 g honey
2 cocoa-tea bags from Wild Sweets by Dominique and Cindy Duby
Peel of half an orange
2 tsp / 10 g fresh grated ginger
2 whole cloves
1 mL (about 24) whole peppercorns
⅓ (about 4 g) cinnamon stick
Add all ingredients in a mason jar, except for the orange liquor. Heat mixture in microwave to about 80°C and cover with a plastic film to create a vacuum and let infuse for at least 5 minutes. Strain mixture, add the liquor, pour back in glass jar, re-heat in microwave and serve hot.