For this version of Swedish mulled wine, chef Marcus Samuelsson spikes white wine and rosé with vodka infused with cardamom and ginger. The drink is boozy, aromatic and delicious.
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4 cinnamon sticks
2 teaspoons green cardamom pods
One 2-inch piece peeled fresh ginger, chopped
4 teaspoons finely grated orange zest
12 whole cloves
1 cup vodka
Two 750-ml bottles dry white wine
2 cups dry rosé
2 cups sugar
2 tablespoons vanilla sugar
1/2 cup blanched whole almonds
1/2 cup raisins
How to Make It
In a mortar, crush the cinnamon and cardamom. Transfer to a 1-quart jar. Add the ginger, orange zest, cloves and vodka. Cover; let stand for 24 hours.
Strain the vodka into a large saucepan; discard the solids. Add the remaining ingredients and stir over moderate heat until bubbles form around the edges; do not boil. Serve hot.
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