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 !
Esqui-Mulled Kina-Rouge
Ryan Broekhuizen Jr. - Little Jumbo
1.5L
30 minutes
Kina-Rouge / Cocktails
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