Mulled Wine

mulled wineThis post was originally going to be about posset, an 18th-century tonic made with alcohol, hot spiced milk, and eggs. It sounded like therapeutic eggnog, just the thing for those of us already worn down by the holidays — and the cold weather in New York right now.

Well, I made two posset recipes, and neither turned out too well. I won’t go into the gory details about that (curdling and so on), but fortunately, while researching possets, I came across a recipe for mulled wine made with eggs.  I was intrigued and decided to give it a try, and I’m so glad I did! Continue reading

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