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• 1 bottle of Angelo Caputo Cabernet Sauvignon
• 1 cup La bella Romana fresh squeezed orange juice
• 3tbs honey
• Spices: 2 cinnamon sticks, 3 star anise, and 4 whole cloves.
1. Combine
In a large saucepan or Dutch oven, combine the wine, honey, orange juice, cinnamon sticks, star anise, and cloves and mix
2. Heat (Do Not Boil!)
Place the pot over medium heat. Watch it closely—once you see tiny bubbles starting to form along the edges and steam rising (just before a simmer), reduce the heat to low.
3. Infuse
Cover the pot and let the wine steep for at least 10-15 minutes. The longer it sits, the more intense the spice flavor will be.
4. Serve
Taste and add more sweetener if needed. Use a fine-mesh strainer or a slotted spoon to remove the whole spices and cooked orange slices. Ladle into heat-proof mugs or glasses and garnish with a fresh orange slice and a cinnamon stick.
Tips and Variations
Steeping: If you have the time, 30–45 minutes is even better to steep the drink because the longer it steeps, the more flavor it absorbs
The "Kick" : 1/4 cup brandy or spiced rum adds an extra kick
Non-Alcoholic Version: Replace the wine with 1 liter of high-quality apple cider or cranberry juice.