By: Tonya Hopkins aka The Food Griot…
Me & Mulled Wine Go Way Back…
Once upon a time, many moons ago (okay, okay—two decades!), I wrote the entry for “hot spiced wine” (aka “mulled wine”) for the Encyclopedia of Food & Drink in America. The history of this warm and aromatically comforting drink is far more global and fascinating than you might imagine.
Join my PATREON to get your very own PDF copy telling the story of this ages-old, TIMELESS food & drink encyclopedia entry, along with 2 bonus PDFs of more food/drink history & a recipe! PLUS other perks—the biggest one being that it’s a wonderful way to show that you truly value the work I do. Thanks in advance!
Ya’ll might recall that I’d created an original, ‘modular ‘ (as in multi-pronged) recipe for a mulled “mock” wine , which I showcased with my sister in the very first episode of my Food Network show, , The Kwanzaa Menu. This versatile, colorful, aromatic drink can be served hot, cold, spiked, or not—but however you serve it, it’s absolutely DELICIOUS, if I do say so myself! As do anyone who’s made or tried it — it’s got like a 5 star rating too.
Want your own PDF copy of this multi-faceted, crowd-pleasing recipe that works all year long (Winter, Spring, Summer or Fall—especially for holidays like Juneteenth! & Kwanzaa of course ? You know what to do—join my PATREON without further ado…
⬆️ Still photo highlights from that first episode of The Kwanzaa Menu⬆️…
My AMAZING “mock mulled wine” concoction in motion (i.e. simmering up in the pic above)…