Byzantine Spiced Wine

JOHN DRUMMOND / BAS

BAR’s Recipe

1 bottle of red wine (or 3 cups of grape juice, apple juice, cider, or similar)
6 black peppercorns
2 cinnamon sticks
1 tsp spikenard or 3 honeysuckle teabags
6 whole cloves

Instructions
1. Pour the bottle of wine into a pot or crockpot.
2. Add all of the above ingredients and stir.
3. Allow the wine to heat for about 20 minutes, but do not boil.
4. Serve in mugs and enjoy the warming flavors.

^{Ed note: While the Romans used spikenard oil to flavor wine and food, this should not be confused with modern Spikenard essential oils, which should not be consumed. Additionally, some recommend that those who are pregnant avoid honeysuckle tea.}