4 cups dry white wine
2 1/4 cups apple juice
1 lemon, zest cut off in a spiral
1 (1 inch) piece fresh ginger root, sliced
1/4 cup white sugar
1 cinnamon stick
6 tablespoons rum
Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.
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