Prep 10 mins
Cook 0 mins
Traditionally served with doughnuts in times gone by, this is a beverage to warm the cockles of your heart (or your toes or anything else!). Claret is the common name for the red wines of Bordeaux. Bordeaux, Shiraz, or Merlot would all be very good in this recipe. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1 quart red wine (Bordeaux, Merlot, or Shiraz)
- 1 piece cinnamon stick
- 3 tablespoons lemon juice (fresh is best)
- 1⁄2 cup sugar
- 8 whole cloves
- 1⁄2 lemon, sliced
- Heat the claret and add the remaining ingredients.
- Stir until sugar is dissolved and serve hot.