Our take on a holiday classic: mulled wine enhanced with a brisk black tea! Festive and aromatic, this recipe is sure to warm you up and fill you with cheer. Let the spicy sweet scent fill your home on a cozy Christmas eve or a chilly weekend day like holiday potpourri.
– 1 bottle dry red wine (like Cabernet)
– 2 cups water- 4 tea bags Wild Forest Black
– 1/3 cup honey or maple syrup
– 1/2 cup orange juice
– 1/2 cup frozen cranberries
– 1/2 orange sliced
– 1/2 apple sliced
– 4 cinnamon sticks
– 1 tsp vanilla
– 1 Tbsp whole cardamom pods
– 1 tsp cloves
1. Steep tea bags in boiled water for up to 5 minutes.
2. Pour bottle of wine into large stock pot along with tea, honey, orange juice, cranberries, fruit slices, cinnamon, vanilla, cardamom, and cloves.
3. Cook for 10-15 minutes over medium-low heat until simmering and hot.
4. Serve immediately, garnishing with fruit from the pot or fresh pieces of fruit if you like.
Optional: add a touch of brandy to each serving for an extra kick.
Looking for a snack to go with your cuppa?
Scones make a great side to any warm cup of tea and adding aromatic Earl Grey tea leaves to the recipe enhances this fresh-baked classic. Serve with honey butter and jam for a fantastic treat.
– 2 cups flour
– ½ teaspoon salt
– 2 teaspoons baking powder
– 2 tablespoons sugar
– the contents of 5-6 Earl Grey tea bags or 5-6 tsp of loose leaf Earl Grey
– 5 tablespoons cold butter, cut into small pieces
– 1 egg
– 1/2 cup to 3/4 cup frozen blueberries
– ½ to ¾ cup heavy cream
1. Preheat oven to 450 degrees.
2. Place dry ingredients (flour, salt, baking powder, sugar, and tea leaves) in a food processor and pulse until mixed. Add butter and pulse until dry ingredients and butter are incorporated and have formed a coarse, pebble-like texture. Pour mixture into a large bowl.
If you don’t have a food processor, use a large bowl to mix the dry ingredients as above, adding the butter and using your fingers or a pastry knife to work the dry ingredients into the butter to form pebble-like texture.
3. Add the egg and cream and gently mix to create a slightly sticky dough. It might be necessary to add a little flour or a little cream to get the right consistency.
4. Add blueberries and mix to combine.
5. Gently knead the dough a couple of times on a lightly floured surface.
6. Form the dough into a 3/4 inch thick circle and cut into even wedges and place onto an ungreased baking sheet.
7. Brush the top of the scones with cream and sprinkle each scone lightly with sugar.
8. Bake for 9-11 minutes until golden brown.
Makes about 8 scones.