Spiced Sangria

The warm spices in this sangria will warm you from the inside out. This recipe reinvents the fruity Summer sangria and is a wonderful way to celebrate Mother's Day Brunch.

Those that know me, know my weakness is a good glass of Sangria. I'm one of those that is not satisfied with one glass but somewhere around my third glass, I'm happy.

The spiced sangria is the mash-up that came to me last night. A Hot Toddy is so old fashion, but I like the spice blend in them and I was never a whisky type of gal. By merging some of the spices of a Hot Toddy and Sangria, the end results is an amazing cocktail I call Spiced Sangria.

You'll need to make a spiced simple syrup. This is fancy for boiled sugar water with spices in it. See, not that hard, you got this! Follow this recipe and let it cool completely before using. This simple syrup is delicious on ice cream, in tea (hot or cold) even on a bowl of oatmeal. Instead of adding sugar to your coffee, try adding the spiced simple syrup and milk. Wait, I think they call that a Spiced Latte!

Spiced Simple Syrup

2 cups of water

2 cups of sugar

1 star anise

1 cinnamon stick

1 tsp. pumpkin pie spice

1/4 tsp ginger

1/4 tsp ground cinnamon

1/4 whole cloves

Boil for 15 minutes and allow to cool completely and strain. Transfer to a glass jar and refrigerate unused portion. This is good for two weeks in your refrigerator.

Sangria is a wine punch from Spain and we took liberties with the original recipe. Early Greeks and Romans mixed their wine with sugar, spices, and whatever was on hand. It was called “hippocras,” and it was sometimes heated like mulled wine. The hippocras was drunk everywhere because water was bacteria-filled and unsafe to drink.

Sangria which means blood in Spanish, is reference to the red wine used. Today, you can order your sangria white, sparkling and it can be made with peaches, which was called zurra.

Mixology has always been a passion of mine and I'm thrilled to share this recipe with you.

Spiced Sangria Recipe

1 1/2 cups red wine

1/4 cup brandy

1/8 cup lime juice

1/4 cup triple-sec

1/2 cup spiced simple syrup (recipe above)

Fruit - oranges, apples, cranberries & lemons

Ice

(Personal Note: Used Carl Rossi Red Wine, Hiram Walker Triple-Sec Liquer & E&J Vs Brandy. Additional ingredients pictured are the Spiced Simple Syrup, sliced oranges, diced apples and cranberries)

I like to mix my sangria in a large glass bowl (reminds me of my cauldron and yes I cackle when I stir) to allow all the ingredients to mix before I pour it into the serving pitcher. Take half of your diced fruit and muddle it (squish the heck out of it with a wooden spoon) in the bottom of the serving pitcher. Add your yummy glass bowl of sangria to your serving pitcher, slowly this will splash, and top with ice.

Stir thoroughly before you add the remainder of the fruit. You can double or triple this recipe depending on how much you want to make. An addition of orange juice will dilute the alcohol and make it more brunch friendly, unless you're at my house for brunch, then full strength is needed.

It was 10 am when I made this and of course, my husband stops in and laughs. "Sure you're doing research for your blog !" Of course once the glass was poured I couldn't waste it. I toasted everyone who is going to make this amazing Spiced Sangria.

The next few blogs will have a Mother's Day Brunch theme, that way you can surprise that special person in your life with a tasty and delightful brunch.