Glühwein & après

As far as I am concerned, fun in the snow always includes a generous dose of après-ski. And quite frankly, après is not après without a liberal dose of Mulled Wine (or glühwein, vin brulé, vin chaud... depending on your après location). 

Recipes vary dramatically, but try this one for something different. The fiery chilli whacks the back of your throat, as only it can. 

750 ml red wine

110 gm (½ cup) caster sugar

2 thin orange slices

1 thin lemon slice

1 small red chilli, halved lengthways

1 cinnamon quill

½ fresh bay leaf

½ vanilla bean, split and seeds scraped

½ tsp black peppercorns

¼ tsp cloves

30 ml brandy

Combine all ingredients (except brandy) in a saucepan. Bring to just below the boil, stirring to dissolve sugar (3-5 minutes; do not boil or alcohol will cook off). Remove from heat immediately, strain (if you wish), add brandy and serve hot.

Best consumed swathed in animal hide, lounging on sheep skin, in front of a raging fire.