vin chaud recipe

Vin Chaud Recipe

Shall never boil

The most evocative of drinks, steeped in seasonal memories and the warm scent of festive spices, like cinnamon, cloves and nutmeg, Vin Chaud is simple to make and synonymous with alpine ski holidays. Allow everything to gently warm, so the flavours have time to blend and infuse with the wine.  Then leave it gently warming on a low heat while you serve, not forgetting to add the traditional shot of kirsch to each glass before serving.

 What you need

  • 2 x  bottles of Merlot
  • 250g sugar
  • 1 orange
  • 1 lemon
  • 4 cardamon pods
  • 3 cinnamon sticks
  • 4 bay leaves
  • 12 cloves
  • 3 star-anise
  • 1 shot of Kirsh

What to do

Pierce the orange with whole cloves, then shave off the zest from your lemon and squeeze out the juice. Insert the herbs and spices into a muslin bag and tie together before placing it all into a large thick-bottomed pan. Then pour the wine and add the sugar. Place on a low heat for 20 minutes or more -never allowing it to boil- and stir gently to dissolve.

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