Mulled , Sangria and Everything in Between! With Maria Yebra

Sangria Recipe - 1 litre (fruity better) - 2 oranges (for the juice) - 3 seasonal (, , peaches…) - 5 table spoons of - Half litre soda (lemon or no flavour) - Cinnamon (optional)

Dice the fruits and put them in a large container, add the rest of ingredients except the soda and leave for a couple of hours or overnight to soak. Add the soda when ready to serve.

German Glühwein - 1 litre dry red wine - Half an orange - 3/4 cup water - 1/4 cup normal sugar - 15-20 whole cloves - 2 cinnamon sticks - 2 star anise (whole star) - Serving shot: rum (optional)

Peel the orange in wide strips avoiding the white part and leave for later. Juice the oranges. Mix water and sugar in a saucepan (big enough for about 1.5L) and cook until the sugar dissolves. Add cloves, cinnamon, star anise, orange zest, and orange juice and cook for about 1 minute. Reduce the heat (remember no boiling!!) and mix the wine in. Let it simmer for 15-20mins at least but it can be there for hours as long as it doesnʼt boil. Serve un-strained in mugs or glasses and add shot of rum for extra strength and orange peel for decoration.

French Vin Chaud (Slow cooker recipe) - 1 litre red wine - 1/3 cup of sugar - 1 sliced orange (+ orange peel for decoration) - ½ vanilla bean cut lengthwise - 10 whole cloves - 2-3 cinnamon sticks - 1 star anise (whole star)

Pour everything into a slow cooker and cook 3hrs in low or 1hr in high. Strain mixture before serving and add orange peel if desired.

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Nordic Glögg - 1 litre red wine - 1 tablespoon of sugar - 1 full orange peel - 2 tbsp raisins - 2 tbsp blanched almonds - 1 tbsp cardamom pods - 1 slice of fresh ginger root (or a couple chunks) - 8 whole cloves - 1 cinnamon sticks - 1 cup

Mix everything in a saucepan except raisins and almonds. Simmer for 2 minutes. Leave it to rest for at least 1hr (the more the better!). Heat it before serving and strain all spices. Then add raisins and almonds on the glasses before serving the glogg.

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