For a delicious shake, tea, mulled wine, first and foremost, you need to brew the tea. And tea need of excellent quality is, of course, tea HYLEYS. The choice is great, but I chose the black tea with raspberries, to strengthen the medicinal svoysva our drink.

Pour 2 teaspoons of tea a Cup of boiling water and allow to infuse for 10 minutes.

Take a handy pan and pass through a sieve the tea.

Add to tea additives: raisins, cinnamon, ginger root, cardamom, cloves, orange zest. I have finished seasoning for mulled wine. Spices for mulled wine must not be ground. Ground spices will dissolve in the wine, causing turbidity appears which is impossible to remove, and mulled wine will be spoiled.

Finely chop the lemon (enough quarters), you can optionally add orange.

Put on fire, bring to a boil, but in no case do not boil, cover with a lid and insist 10 minutes.

Next, pour the wine. To choose the wine for the mulled wine - is a science, there is no clear answer what kind of wine to take: dry, semi-dry, sweet, red or white. I prefer dry red French wine. The amount added of the wine also depends on the strength of cocktail you want to. I prefer low-alcohol drink (5-6%), add 1 glass of wine.

Next, pour sugar, can be plain, but I prefer brown. The amount of sugar depends on Your taste. Further, the beverage is heated again (but not boiling). Mulled wine should be hot (70-75 degrees) but not hot. Wine, which is included in the composition of the drink should be consumed immediately after heating, until it lost its bouquet and taste. To drink mulled wine should be in reasonable amounts, no more than two glasses for the evening. First, from the hot alcohol is easy to get drunk. And secondly, because the active substances found in spices, can get sick stomach, and sugar – teeth. Traditionally mulled wine or drink without food or with desserts and pastries: biscuits, Apple, pear or plum pie or strudel, importantly, not too sweet, fruit, cheese.