Yield: 2 cups (serving size: 2 Tbs).
1 cup cabernet sauvignon or other dry red wine
1/2 cup sugar
1 sachet Mulling Spice Blend
1/2 cup Dutch process cocoa
1/2 cup light-colored corn syrup
1 oz semisweet chocolate, chopped
Combine first 3 ingredients in a small saucepan; bring to a simmer. Cool 5 mins. Discard sachet. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 mins, remove from heat. Add chocolate, stirring until chocolate melts. Cool to room temperature.
From Cooking Light, December 2008.
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