I’m constantly missing Strasbourg, where I lived and studied for a year in college. Memories of passion fruit ice cream, L’Orangerie park, River Ill, Munster cheese (none of that bland Wisconsin stuff) -- the list goes on for miles. Around the holidays, the yearning is even more acute as I remember the magic of the Christmas markets.  

France, despite its long history with the Catholic church, operates as a secular nation and is usually strict about not crossing the line that separates church and state. During the Christmas season though, particularly in Alsace, secularism is more a suggestion than a steadfast rule. All restraint is lost in Strasbourg, the original host of France’s “Christkindelsmärik” going back to 1570. Suddenly, the trams are decorated with spray painted illustrations of ol’ St. Nick.  A skyscraper-like Christmas tree is installed in Place Kléber. And at Place Broglie numerous chalets are set up, offering local art, games, decorations and regional foods. It’s like a Christmas wonderland. 

Vin chaud, or mulled wine as the Brits call it, is definitely the yummiest of Alsace’s Christmas delights. Essentially just heated red wine infused with winter spices, it’s the go-to beverage while you’re walking through the markets, trying to stay warm as you do a little shopping. Although I would have preferred to be walking by the Strasbourg Cathedral with un petit vin chaud in one hand, and a gingerbread cookie in the other, the next best thing was enjoying a glass here in New York. And my batch came out so good, that I think I might just have to start an annual Noël tradition. Or at least make another pot for New Year’s Eve. 

Ingredients

1 bottle of red wine (it doesn’t really matter what you choose, as long as it’s cheap -- like, under “8 bucks” cheap. This is where 2-Buck Chuck works great!)

1 1/2 or 2 cups of brown sugar (to taste)

2-3 sticks of cinnamon

5-6 cloves 

1/2 nutmeg grated (there’s nothing better than freshly grated nutmeg)

zest of half a lemon 

zest of half a orange

the lemon and orange cut into slices 

* If you’re a fan of anise, you can also add 2-3 pods of star anise. 

Directions

Throw everything into a pot and bring to a simmer. 

Stew for 5-8 minutes. 

Turn off the fire, but let sit for 20 minutes to allow the spices to infuse the wine.  

Pour through a strainer into glasses.  

To garnish, add a cinnamon stick or a slice of orange or lemon

Serve hot!

I paired my vin chaud with rosemary chicken and a side of puréed sweet potatoes. It was fantastic!