The new year is here and everyone seems to be busy preparing for the celebrations. Though I must express my disappointment at the fact that we haven’t seen a single snowflake yet, as we try to adapt to the increasingly overt effects of global warming which has altered our perception of a four-season climate, the absence of rain and especially snow distresses me. My only consolation is the falling temperatures which gives me the urge to look for some comforting recipes. The first that come to mind are salep – a quintessentially Turkish warm milk drink that contains the flavoursome powder of a wild orchid bulb – and mulled wine of course. Mulled wine is famed for the rich fruity and spicy smell that wafts through the house and captivates the drinker with its aroma, acting like a reminder of the season. Here, I share a wonderful and practical recipe for my take on mulled wine. Enjoy!

MULLED WINE

2 cinnamon sticks
3 clove buds
2 star anise pods
6 pink peppercorns
2 spoons of honey
4 ground cardamom seeds
¼ tea spoonful of ground nutmeg
Juice and peel of one orange
1 red apple
1 pear

PREPARATION

Mix all ingredients with a bottle of red wine and simmer over medium heat. Simmer for five more minutes after liquid comes to boil to evaporate the alcohol. Leave to cool. Sieve and prepare to serve.

SERVING

You can add a slice of orange, a cinnamon stick and an anise pod in the glass.