Notre Kina-Salal est l’ingrédient idéal pour préparer un vin chaud d’hiver classique ! Cette recette vient de Ryan Broekhuizen Jr. de Little Jumbo à Victoria, en Colombie-Britannique.
Recette de Kina-Salal chaud !
Partager
Esqui-Mulled Kina-Rouge
Rated 5.0 stars by 1 users
Category
Kina-Rouge / Cocktails
Author:
Ryan Broekhuizen Jr. - Little Jumbo
Servings
1.5L
Prep Time
30 minutes
Perfect for getting cozy next to the fire! This recipe makes 1.5L so adjust accordingly!
Ingredients
-
1 bottle (750 mL) Kina-Rouge or Kina-Salal / Esquimalt
-
1 bottle (750 mL) Red Wine / Joue Red Field Blend - Averill Creek
-
3 Cinnamon sticks
-
1/4 Tsp Ground Cinnamon
-
1 Tsp Nutmeg
-
7 Cardamom pods - crushed
-
7 Cloves
-
1 Tsp Whole Black Pepper
-
2 Star Anise
-
Half of a Bay leaf
-
150ml (216g) Honey
-
50g (1/4 cup) sugar
-
1 whole orange peel
-
Juice from peeled orange
-
1 whole lemon peel
-
1/4 cup fresh ginger - sliced
-
1 cup whole blueberries
Directions
Lightly Toast black pepper on med-high heat in a saucepan that is big enough to hold all that wine.
Add cardamom, cloves, star anise, cinnamon sticks and continue toasting for a few minutes until aromas fill the air
Add blueberries, fresh ginger and ground spices to the skillet and stir until blueberries begin to break down
Add citrus peels and bay leaf and stir for another minute
Add orange juice, honey, sugar, red wine and Kina-Rouge. Turn down heat to low.
Heat mixture but do not let boil! (In fact, if you have a thermometer do not let it go above 74C or you’ll boil off all the alcohol!)
Heat on low for 30min
Strain and serve immediately or let cool and store in the wine bottles for use later