something to warm up
I’m blabbering about it here
The story of mulled winebegins a long time ago, in the early years of the Antiquity. Back in the 1st century AD, the Roman and Byzantine cuisine had what foodcritiques of the time recorded into their writings, a few types of spiced wines beautifully prepared with different ingredients that would give the liquid a specific, very flavoured taste: they used honey, bay leaves, dates, saffron, pepper, star anise and mastic and at first, it used to be served cold. Of course, Roman and Greek cookbooks had slightly different versions, but the flavoured concoction travelled by the name of conditum viatorium (traveller’s spiced wine)and conditum paradoxum (surprise spiced wine).