1.5 L of red wine (I prefer Gamay, but just use something non-tannic!)
6.5oz Carpano Antica
6.5oz Pedro Ximenez sherry
6oz fresh squeezed orange juice
16g Spicewalla Mulling Spice
10g Spicewalla Black Peppercorns
5g Spicewalla Indian Coriander Seeds
5g Spicewalla Nutmeg Powder
1 cup of simple syrup (1:1 sugar and water, dissolved)
1. Bring all ingredients to a boil, stirring to combine.
2. Reduce heat to low and simmer for 15 minutes (your house will smell amazing!)
3. Remove from heat and cool completely.
4. Use a fine mesh strainer or cheesecloth to strain out the spices. Serve warm!