The holiday seasons are over, and mulled drinks have mostly gone into hiding, save for the occasional alcoholic with a head cold. However, for those still clamoring for scents of holidays in their wine mixers, this apple cider sangria from the bar of Chaya Brasserie Beverly Hills should do the trick:
Adapted from Chaya Brassierie
Serving: almost 1 gallon (yes, 1 gallon. This literally goes with every meal that doesn’t involve raw fish).
2 bottles of red, Chaya suggested a Malbec & a Cab
2 apples, 1 sliced, 1 diced
1 orange, 1 lemon, sliced
1 pear (I prefer bartlett) diced
2 bags of Apple Spice Tea bags (Celestial Seasoning is the easier brand to find)
1/3 cup of sugar, up to 1/2 to taste
1/8 tablespoon of cloves & anise seed (or 1 star of anise).
1 stick of cinnamon, 2 if you want to pretend you’re drinking winey apple pie.
A few shots triple sec & apple liquer to sauce it up.
First: combine 3 cups of water, 1/3 cup of sugar, 1 sliced apple, & 2 tea bags into pot. Gently boil for 45min, stir periodically.
Strain above into bowl, press on tea bag & softened apple to release all flavor, let cool.
Combine diced citrus and pear into jug, pour in cider tea & shake. “Marinade” for 4 days, serve chilled, no ice.
Thanks to the ever so lovely Make Me Hungry for the ingredients list!