Winter Warmer - Spiced Mulled Wine

Over the weekend Tom and I headed to the high country to go hiking up Mount Feathertop (Victoria's 2nd highest mountain). It was a gorgeous weekend. The weather was picture perfect and as we hiked up into the snow I couldn't help but be in awe of the beauty. We are so privileged to live in such an amazing country with so much natural beauty on offer. I very quickly forgot my day to day stresses as I walked higher and higher along the track. It's hard to be worried about the little things in life when you're standing on the summit of a snow capped mountain. I think it is the best way to cleanse the mind and soul. I highly recomMend getting out into nature whenever possible. Whether it's going for a walk, JUMPING ON YOUR BIKE, finding yourself a SHADED spot in a park or SOAKING UP A BOOK on a beach, switch off your phone or leave it at home and experience the peace and clarity that comes with a digital detox. I find it is a great time to look at my life without the atTachment I usually feel. I use the time to get creative, come up with new business ideas, set goals and generally just sort out my head space. I honestly come back from weekends like this physically exhausted but mentally psyched to go hard at life! 
And besides....getting away in the snow is a great excuse to drink steaming hot, spicy mulled wine. Although if you're not planning any weekends away in the snow - Im pretty sure it tastes just as good at home any night of the week! 



1 bottle of red wine
60ml gin (optional)
2 cinnamon quills
5 bay leaves
1/2 cup honey
1 vanilla pod
Juice of one orange + a couple of slices to garnish 


Place all the ingredients except the wine and gin in a saucepan and bring to a gentle simmer. Simmer for 10 minutes until the spices start to smell delicious. Add the alcohol and bring to a gentle simmer. Serve immediately or reduce the heat until just keeping the mulled wine warm ( be careful not to boil or you will boil off all the alcohol.) 

This can be made in advance and stored in the fridge until needed.  Just strain out the spices and orange pieces and store in an airtight bottle until needed. Reheat slowly until just warm - add in some fresh slices of orange or apple to garnish! 


Georgia Clarke-Edwards