Set of spices for mulled wine Dracula (1.5 l)

In the Georgian locality of the ancient Carpathians, on the border with Transylvania, on the territory of Romania, the rebuilt Bran Castle.

According to the local legends, the prominent ruler of the principality - the famous Count Dracula - is alive in the castle at the gravest hour.

Entrust the rocks, on them there are bushes of wild animals. Already in the evening, when the bright month appears in the dark sky, the castle will cry out its mystery. I entrust the rocks from the castle on which to grow wild bushes and berries.

With the rich beauty and variety of Carpathian flora we created this Mulled Wine on the eve of Halloween.

Making Mulled Wine Dracula

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You will need:

- 1.5 liters of dry red wine

- This set of spices

- 4 teaspoons cucru

Mulled wine preparation:

In a container over low heat, heat the wine to 70° C. Add the ingredients from the spice mix and zuccor and mix well.
Continue heating and stirring until the zuccor is completely dissolved. Whisk It heats up earlier, Bring the lower wine to a boil.
Cover with a lid and simmer until the end of the day. Pour the finished drink at the high opening of the kelikha.

- 4 teaspoons cucru

Mulled wine preparation:

In a container over low heat, heat the wine to 70° C. Add the ingredients from the spice mix and zuccor and mix well.
Continue heating and stirring until the zuccor is completely dissolved. Whisk It heats up earlier, Bring the lower wine to a boil.
Cover with a lid and simmer until the end of the day. Pour the finished drink at the high opening of the kelikha.

- 4 teaspoons cucru

Mulled wine preparation:

In a container over low heat, heat the wine to 70° C. Add the ingredients from the spice mix and zuccor and mix well.
Continue heating and stirring until the zuccor is completely dissolved. Whisk It heats up earlier, Bring the lower wine to a boil.
Cover with a lid and simmer until the end of the day. Pour the finished drink at the high opening of the kelikha.

In a container over low heat, heat the wine to 70° C. Add the ingredients from the spice mix and zuccor and mix well.
Continue heating and stirring until the zuccor is completely dissolved. Whisk It heats up earlier, Bring the lower wine to a boil.
Cover with a lid and simmer until the end of the day. Pour the finished drink at the high opening of the kelikha.

In a container over low heat, heat the wine to 70° C. Add the ingredients from the spice mix and zuccor and mix well.
Continue heating and stirring until the zuccor is completely dissolved. Whisk It heats up earlier, Bring the lower wine to a boil.
Cover with a lid and simmer until the end of the day. Pour the finished drink at the high opening of the kelikha.