Modern Mulled Mai Chai Wine

Create about a 1/4 cup of orange zest (or just parts of the peel) before slicing the orange into rounds. We generally like larger strips that a true citrus zester creates because those strips can be used for garnishing each cup. We're just trying to get some of the citrus oil found in the orange peel to steep with the rest of the liquids.

Combine all the ingredients into a saucepan and bring to a simmer on low heat for 15-20 minutes.

Stir occasionally for the first few minutes until the Mai Chai has dissolved.

If the mix starts to foam, reduce the heat just a little bit more. The only thing we don't want to happen here, is for the liquids to boil. You'll start loosing the alcoholic properties of the wine and Cointreau if the liquid starts to boil.

After about 20 minutes of simmering, turn off the heat and strain the mix. Use a large strainer to catch the orange peels and any larger particles. Pour the mulled wine into a mason jar (or any cooling glass) and let the liquid settle for a couple minutes. Carefully side pour the mulled wine out into the serving glasses while keeping any remaining silt and spice particles on the bottom or lip of the mason jar.

Optional garnishes in each cup could include a fresh orange slice or wedge, a star anise, and a cinnamon stick. (The optional cinnamon stick garnish is for stirring the orange slice around in each cup. We've seen people try to use the cinnamon stick like a straw, don't do that. It's like sticking a tree branch in your mouth.)