Combine wine, pomegranate liqueur, orange juice, simple syrup, star anise, cloves, and cinnamon sticks in a stockpot. Bring to boiling. Remove from heat and let stand for 5 minutes. Strain mixture. Serve in heat-resistant cocktail glasses. Garnish each with a blood orange slice and star anise, if desired.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Cool weather? Warm up with this citrusy red wine hot toddy infused with pomegranate liqueur and warm spices.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (750-ml.) bottle Castillo San Simon Cabernet Sauvignon wine | ||
| 2 c. pomegranate liqueur | ||
| 1 ¼ c. fresh blood orange juice | ||
| ½ c. simple syrup | ||
| 5 star anise, plus additional for garnish | ||
| 1 tbsp. Hy-Vee cinnamon sticks | ||
| Blood orange slices, for garnish |
Things To Grab
- Stockpot
- Heat-resistant cocktail glasses
Directions
Nutrition facts
Servings
480 Calories per serving
6-oz.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 15g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 4%