Spices may be gathered in cheesecloth for easy removal if desired.
Place all ingredients except for brandy and garnishes in a saucepan. Heat to just below a simmer, stirring now and then to dissolve sugar, for about 30 minutes or longer to blend spices. May be strained; if spices are left in the flavor will continue to concentrate. The mixture may be added to a slow cooker to keep warm.
Add brandy to taste or pass shots to be added as desired.
Note: Never boil your wine and don’t heat over 173 degrees, if possible. That means don’t boil it and don’t keep it at a simmer.
Keywords: Alcohol, Beverages, mulling spices, Wine