There is mulled cider and mulled red wine. You may have even mulled white wine. But for the heart of Winter that is February, we like to make a batch of this Carpathian warm white wine, that isn’t as heavy as mulled.

The syrup doesn’t take long to make and will store in the fridge for a while, so you can have it a glass at a time if you’d like. There is no long cooking of the wine (just heat to warm, 120 degrees ish) so it’s still full of alcohol and crispness. And we take a batch camping, because warm, creamy wine by an outdoor fire is perfect…

This is one of my favorite drinks. I hope you enjoy it as well.

White Wine spice:

First you make a simple syrup. This is a basic technique fro many bar drinks, and it isn’t called simple because of how easy it is to make, but it could be. (don’t have the whole spices? Use what you do have)

In a 1 quart pot (about)

1 cup of water

½ cup white sugar

Boil for 7 minutes.

Add

¼ of a cinnamon stick (about)

3 cloves

Small slice of peeled ginger root (about 2x the width of a quarter)

3 allspice berries

Peel from ½ a lemon AND ½ an orange

Heat gently (no boil) for 5 minutes.

Strain out the solids.

Add

1 tsp of vanilla

That is literally all. Store it covered in the fridge for a few weeks To use, one full batch will do a 950 ml bottle of white wine. Just warm the wine with the syrup until it’s a drinkable temperature (do not boil or cook for ages) and serve. 160 ML (about 2/3 a cup) of the syrup will flavor a 750 ml bottle of wine. And about ½ a tsp will do a single glass of wine, but feel free to change that to taste.