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Moonlight By The Fire ~ Mulled Spiced Wine

Created by Anna Wasserman-Hartman


16 (1 box) Numi Orange Spice tea bags

1 bottle (750ml) Malibu Family Wine’s 2010 Saddlerock Merlot (we recommend it!)

1 bottle (750ml) port

1 bottle (750ml) vodka

2 oranges, quartered

8.75 oz. natural sugar cubes

4 quart pot with lid

1 metal sieve


**Make sure to set aside another pot to use when straining in step #5.

1. Squeeze orange quarters and drop them into a large pot along with all tea bags. (Remember to remove paper tags!)

2. Pour merlot and port into pot and simmer for one hour.

3. Turn temperature to high and add vodka. Put sugar cubes into metal sieve.

4. Light liquid on fire and slowly dip metal sieve in and out of liquid. Sugar should catch on fire, begin to caramelize, and drip into the liquid. (Safety Note: DO NOT use exhaust fan — keep lid nearby to use if flame becomes too high.) After sugar has dissolved, remove sieve, put lid on, and turn off heat.

5. Allow to cool, then use sieve to strain contents into another pot.

6. Serve warm in little espresso/tea cups. Can be put in bottles and used at a later date.

Recipe reprinted with permission by Numi Organic Tea. (Numitea.com)

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