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This recipe uses the following spices:

Hot Spiced Wine


3/4 tsp. The Spice Hunter Whole Penang Cloves
3/4 tsp. The Spice Hunter Whole Jamaican Allspice
3 The Spice Hunter Indonesian Cinnamon Sticks
2 orange slices
1 quart Burgundy wine
2 cups sweet vermouth
1/3 cup sugar or honey


Place spices in a tea infuser, tie in cheesecloth or place loose in a saucepan. Add wine, orange slices, vermouth and sugar or honey, bring to a boil, reduce heat and simmer for 15 minutes. Remove tea infuser, cheesecloth or strain out mulling spices. Serve warm or chilled.