This vin brule Italian recipe is made with winter spices and orange zest: perfect mulled wine for magical winter nights.
Basically, the Italian vin brule recipe is a mix of spices simmered in wine, sweetened with sugar or honey – or none if you are using a sweet wine.
The spices are classic winter: cinnamon, cloves, and allspice, plus orange zest.
Dry the orange zest in the oven, so you can make a vin brule spice mix, to keep at hand or give as a DIY Christmas gift. Both in a loose-herbs jar (decorated, of course) or in single-use spice sachets.
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I use Primitivo (a wine from Puglia), but any red, dry, and good quality wine will work.
Good quality wine, that’s the secret!
I also use organic and whole spices and chop them myself. And I don’t use sugar, I prefer honey!
Let’s see how to make vin brule…
vin brule recipe
Grate the oranges zest (avoid the white part, it is so bitter…).
Coarsely chop the cinnamon stick and mix it to the other spices.
Pour 1 spoon of the spice mix, 1/4 of the orange zest, 1 teaspoon of honey, and 250 ml (8 oz) of red wine into a pot.
Bring to a boil.
Strain and enjoy.
If you are doing the mix for later use:
- Preheat oven to 190°F (90°C).
- Grate the oranges zest (avoid the white part) and place it on a baking sheet (lined with parchment paper). Bake for an hour, to dry the zest.
- Mix it to the spices.
- Place your mix in a jar and close it tightly.
how to use the vin brule mix:
- Add 1 spoon of the mix and 1 teaspoon of honey to every 250 ml (8 oz) of red wine.
- Bring to a boil
- Strain and enjoy.
Have a wonderful cup of flaming, sweet, comforting wine!