1.5 Liter of Chianti
1 bottle fruity style Pinot Noir
1 bottle of late-harvest Riesling
(perhaps a few shots of vodka if you're concerned about evaporated alcohol)
Pour wine into large mixing pot. Add 1/2 cup of raw unfiltered honey, 5 bay leaves, a sprig of rosemary, five cinnamon STICKS, partially crushed nutmeg, 1/2 teaspoon imitation vanilla, 1 oz. fresh ginger. Stir until honey is melted and steam begins to rise. DO NOT BOIL! AVOID ground ingredients, as they create a sediment that looks disturbingly like vomit.
While you're prepping your container, chop an apple and slice an orange across the middle to float on top. Remove the bay leaves so you don't slice anyone's insides open. Remove rosemary. Prep a concentrated brew of at least three Chai tea bags to give this one a final kick. It's the magic ingredient here.
Should you feel basic and want to include Starbucks, a 20 oz. size of the Oprah Chai with two extra tea bags will suffice. Ask for six pumps of the Chai concentrate and NO MILK.
I find that the best place to keep mulled wine after it's been heated is in a Gatorade-style water cooler. It's insulated enough to keep it warm for long periods and also portable. Pair this one with an outdoor drinking occasion, if only because it steams and looks festive while doubling as a hand warmer.