how to warm up on a snowy night

To me, cold weather means soup, boots, skiing, and hot drinks. Tea, coffee, hot chocolate? All just fine. But at this time of year hot mulled wine (also known as glögg, glühwein, or vin chaud) is just the thing. I don't drink so much (hello, my name is Kim and I am a notorious lightweight) and, as a general rule, I really dislike overly sweet alcoholic drinks -- but there is something about cozily spiced, warm, sweet red wine that is so, so nice. Especially if there are actual (!) snow (!) flurries (!) outside (!!!).

And it's so easy. You combine a bottle of red wine, warm spices, sugar, orange slices, the juice of half an orange, and a glug of brandy. Heat through. Seriously, that is all. I don't know about you, but I have all of those things on hand all the time.

And I think the German term, glühwein, is the best name. As my funny co-worker put it this morning: "Glühwein means 'glowing.' It doesn't glow but, after drinking it, you will!"

Hot mulled wine

This recipe is very forgiving: you can use almost any combination of spices in your wine, but my favorites are cinnamon, cloves, and cardamom. I have also flavored the wine with a whole vanilla bean, black peppercorns, whole allspice berries, and grated nutmeg (thought not all at once!). Also, instead of brandy, you could use triple sec or another fruit liqueur, though I would cut back on the sugar a bit.

1 bottle dry red wine (Beaujolais is perfect, but any dry red will do)
1/3 to 3/4 cup sugar, depending on taste
1 medium orange
1 cinnamon stick
5-6 cardamom pods
5-6 whole cloves
glug of brandy

Add wine and 1/3 cup sugar to a saucepan over low heat. Add cinnamon stick, cardamom, cloves, liqueur, the juice of one orange, and the the juiced orange peels. Simmer on low until heated through, about 20 minutes, but not boiling. Taste and add additional sugar or liqueur, if desired.