Vin Brulé: The Spiced Mulled Wine of Piedmont

In Piedmont, a northern region at the foot of the Italian Alps, winter is not complete without vin brulé. Spiced and steaming, this mulled wine is a staple of outdoor Christmas markets, where shoppers brave the cold for festive gifts, and of cozy dinner parties alike. Eataly's beverage experts share their warming recipe. Follow it to a T or add spices to taste — the "recipe" is even more traditional that way.

Ingredients for 6 people

• 1 (750-milliliter) bottle wine (preferably Barbera or other less-tannic red)
• 1 orange
• 1 lemon
• 1-2 anise stars
• 2 sticks cinnamon
• 2 cloves
• 2 cardamom seeds
• 1 cup sugar
• 6 ounces Vecchia Romagna Brandy

How to make Vin Brulé (Mulled Wine)

1. Prepare the citrus. Rinse the orange and lemon, then remove the rinds, leaving the white inner peel. Set the fruit aside (or enjoy it as a mid-mulling snack).
2. Heat the wine. Combine the citrus rinds with all other ingredients except the brandy in a large pot and heat, stirring with a wooden spoon. Just before the wine reaches boiling point (200°F), remove from the heat.
3. Infuse and serve. Let the wine infuse, covered and off the heat, for at least 20 minutes, then stir in the brandy. Strain and serve.

Tips

Make it your own

Feel free to get creative and add spices to taste.

Garnish

Add a twist of orange or a lemon wedge to each glass for a festive garnish.