We discovered mulled wine last year, thanks to our lovely daughter Erin, who sent us a spice kit for making it. We loved it, so this year I took a shot at duplicating the spices myself. I also substituted stevia for sugar, to make it diabetic-friendly for Rose. Rose was kind enough to allow me into her kitchen long enough to try my recipe!
Hot spiced wine is a cold weather tradition in Europe. "Mulled Wine" is a British term; in Germany it's called "Gluhwein" (Glow-Wine) and in Scandinavian countries it "Glogg".
Whatever you call it, it's a great hot drink to sip on a cold winter night. It's also okay to refrigerate leftovers too, since it's not bad cold. Once you get the hang making it, you can adjust the ingredients to suit your taste.
To make my Mulled Wine: