David Lebovitz’s recipe for Vin Chaud reminds us of our trip to Paris and sipping it while strolling through Luxembourg Gardens.
Ingredients
- 1 bottle (750 ml) red wine
- 1 star anise (entire)
- 2 slices fresh ginger
- 3 green cardamom pods
- 3 whole cloves
- 5 whole black peppercorns, or generous pinch of freshly ground black pepper
- 2 drops liquid Sucralose
- 1 drop liquid stevia
- ¼ cup Pear Williams, or another eau-de-vie, brandy, or port
Method
- Pour the wine in a nonreactive saucepan. Add the spices and honey, and bring to simmer (or to ~140 degrees F, if you have an instant read thermometer).
- Turn off heat, and let stand 15 minutes.
- Reheat the wine until it’s warm and steamy, turn off heat, and add the eau-de-vie.
- To serve, pour the wine into heatproof glasses.
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