Paris is covered in a canape of lights this time of year. The marchés de Noël pepper the arrondisements, flaunting seasonal treats and holiday cheer. Outside the buzzing department stores, chestnuts are roasting on an open fire in a shopping cart, just like at home. And another cold-weather standby, vin chaud, is boiling away au comptoir at my local café. Served piping hot and warmed through with spices, it is the coziest way to heat up the punch bowl.
serves 12 (inspired by the recipe here)
2 bottles red wine (Bordeaux, Pinot Noir or Bourgogne)
1 cup sugar
Zest of 1 orange
Zest of 1 lemon
2 cinnamon sticks
2 star anise
3 slices fresh ginger
1.) Over low heat, bring all ingredients to gentle simmer. Serve hot.
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