In the chilly autumn weather so want warmth and comfort. Returning home after a hard day, you need to quickly cheer up and even warm up, this will help the favorite drink of many, the well-known mulled wine. Useful and very tasty drink to cook is not as difficult as many think: knowing the little secrets and basic rules, you can enjoy the generous taste of almost "perfect" mulled wine. I offer you a version of tea mulled wine.
For a delicious shake, tea, mulled wine, first and foremost, you need to brew the tea.
The choice is great, but I stopped at a black tea with raspberries to enhance the healing properties of our drink.
Pour 2 teaspoons of tea with a glass of boiling water and let it brew for 10 minutes.
Take a convenient pot and strain it through a sieve ready tea.
Add to the tea additives: raisins, cinnamon, ginger root, cardamom, cloves, orange zest.
I have for this there is ready seasoning for mulled wine.
Spices for mulled wine should not be ground.
Thinly cut the lemon (enough quarters), you can optionally add an orange.
Put on fire, bring to a boil, but in any case do not boil, cover and insist 10 minutes.
Then pour the wine. Choose a wine for mulled wine-it's a science, there is no single answer, what wine to take: dry, semi-dry, sweet, red or white.
I prefer dry red French wine.
The amount of wine added also depends on the strength of the cocktail you want to get. I prefer a low-alcohol drink (5-6%), add 1 glass of wine.
Then pour the sugar, you can normal, but I prefer brown.
The amount of sugar also depends on your taste.
Next, the drink is heated again (but not to a boil).
Mulled wine should be hot (70-75 degrees), but not scalding. Wine, which is part of the drink, should be consumed immediately after heating until it has lost its bouquet and taste.