I’ve been on a little jaunt across to Prague since my last post. As is customary around this time of year my family like to spend a few days somewhere really cold where we can wrap up warm (I wore five layers most days), visit the christmas markets, eat lardy food and soak up a bit of culture. Prague hit the spot and besides I have always wanted to return as my last visit was interrupted the whole time by work calls from London. This time I vowed to turn off my phone and all communication with the outside world.
The best way to explore any city is by foot or bike, although across cobble stones the former mode of transport is by far more advisable. So for three full days we walked around the old city across the bridges, through the various squares, visiting the cathedral, churches and palace and taking in some art – both old and new. Our days of walking were interspersed with tasty pit stops. My girls loved to eat these wonderful hot pastry rolls that were dipped in cinnamon sugar.
Whilst Mr B and I enjoyed sipping some festive mulled wine/gluhwein/vin chaud/glogg. Nothing beats drinking mulled wine when the outside temperature is close to zero. It warms you up from the inside out and gives you that renewed energy to keep exploring a little longer in the cold elements.
It’s brilliantly easy to make yourself and is a great winter warmer for the holiday period. Over the Christmas break you can guarantee that I for one will be drinking a glass or two after our Boxing day walk. The warming smell of the cinnamon and cloves bubbling away in the red wine on the stove evokes so many happy memories. I recommend using the cheapest bottle of red plonk that you can get your hands on – save your Chateaux Margaux for another occasion!
Spiced Mulled Wine
Serves 6 (a couple of glasses each!)
2 bottles of cheap red wine
150g (or 100g if you prefer it less sweet!) caster sugar
1/2 freshly squeezed orange juice
1 tsp cloves
4 cardamom pods
2 sticks of cinnamon split in two
100ml port (optional)
a pinch of freshly grated nutmeg
1 tsp allspice
orange peel strips to serve
1. In a large pan add the caster sugar and half a pint of red wine and stir until completely dissolved.
2. Add the remaining ingredients aside from the orange peel strips and simmer gently for 45 minutes.
3. Strain the liquid before serving and gently pour the hot spiced mulled wine into individual glasses or mugs and add a orange peel strip to each one.
You can make in advance and then reheat when needed. You can also store in the fridge overnight to be reheated the following day.
Note: If you have some muslin cloth you could add all the spices to this cloth and then simply remove before serving, instead of straining.
I bid you all a very happy Christmas and will be back with my next post in the New Year. Thank you for always stopping by and supporting me with your comments and likes over the last couple of years. Merry Christmas to you all.
Take a sneak peek at a few of the other sights we saw in Prague below.