Spice-Infused Winter Sangria

Removing my trip to Mexico last week and that day I had too many margaritas at lunch, this lady does very little drinking these days. My body just doesn’t love it. I enjoy a glass of wine now and again, don’t get me wrong. That being said, 1) I am all about balance and enjoy the holidays and 2) it just wouldn’t be the holidays without a signature cocktail for Tasty Yummies.

One of my all-time favorite winter and holiday indulgences is a steamy hot mug of mulled wine. However, living in California, a toasty mug of booze isn’t always what the weather gods have in mind, so I decided to get crafty and combine my summertime favorite, sangria, with the wintery, holiday flavors of mulled wine.

This cozy cocktail is a wonderful option for any winter or holiday party or gathering! The bonus being that you can make it ahead the day before and really let the flavors infuse. I feel like this winter sangria is modern day version of a winter punch! I make it with two bottles of wine to fill the large party pitcher that I have, but you could easily cut it in half and make just a single bottle. But really, it’s the holidays, why would you?

Even without big parties or get togethers, this easy-to-make winter sangria is perfect for hibernating and staying in.

[print_this]Spice-Infused Winter Sangria
makes 1 large pitcher

2 750ml bottles dry organic red wine (I used a Tempranillo. Grenache, Syrah or Cabernet Sauvignon would be great, too)
2 apples, halved, core removed and thinly sliced
2 oranges, 1 sliced and just the juice and zest of the other
1 cup pomegranate arils
3 cinnamon sticks
1 two-inch nub of peeled ginger, cut in half
1 tablespoon whole cloves
8 star anise
1 vanilla bean, split
1/2 cup brandy or cognac
1/4 cup coconut sugar (this can be adjusted to your desired level of sweetness)

For Serving:

2+ cups ginger beer/ale or club soda
orange wedges studded with cloves
apple slices
additional pomegranate arils

Other Options for the Sangria:

fresh or frozen cranberries
bartlett pear in addition to the apple

Add all of the ingredients except the ginger beer or club soda to a large pitcher or sangria bowl. Give it all a good stir until the the sugar is dissolved. Allow it to sit a several hours or overnight in the refrigerator, to let the flavors come together.

To serve, pour into glasses, (straining spices, if you’d like), grabbing some of the fruit for each glass. Top each glass with a generous swig of your favorite ginger beer or ale (or club soda and give it a stir. Garnish with a clove-studded orange wedge. Enjoy!

Notes:

if serving with club soda instead of ginger beer, you may want to add another 1/4 cup coconut sugar

try it with homemade ginger ale

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