Total Time
Prep 5 mins
Cook 10 mins

This is from the December 2008 issue of Cooking Light, and I have been hanging on to it on a little scrap of paper since then! It sounds delicious, and I hope to get to try it soon. I think has a recipe for the mulling spices, but I imagine a small sachet of any commercial mulling spices or recipe from here would work! I think it would be divine over vanilla ice cream or even a rich chocolate cake.

Ingredients Nutrition

  • 1 cup dry red wine (they suggest cabernet sauvignon)
  • 12 cup sugar
  • mulling spices (in a sachet)
  • 12 cup cocoa (Dutch process)
  • 12 cup light corn syrup
  • 1 ounce semisweet chocolate, chopped


  1. Combine first three ingredients in a small saucepan; bring to a simmer and cook 5 minutes. Discard spices.
  2. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 minutes and remove from heat.
  3. Add chocolate, stirring until chocolate melts. Cool to room temperature.