For 2-4 Servings

• 10 allspice berries
• 5 whole cloves
• 5 whole peppercorns
• 2 green cardamom pods
• 2 cinnamon sticks + extra for garnish
• 1 bottle fruity red wine (table red, merlot or cabernet preferred)
• ¼ cup honey
• ½ tsp orange bitters
• 1-2 oz of brandy, rum, or vodka (to taste, optional)

For 14-16 Servings

• 40 allspice berries
• 20 whole cloves
• 20 whole peppercorns
• 8 cardamom pods
• 8 cinnamon sticks + extra for garnish
• 4 bottles fruity red wine (table red, merlot, cabernet preferred) or a 3-litre box
• 1 cup honey
• 2 tsp orange bitters
• ½ cup brandy, rum, or vodka (to taste, optional)

To Serve 2-4

1. Combine spices except for cinnamon sticks in an infuser ball (or wrap them in cheesecloth or a clean piece of an old T-shirt)
2. In a preheated non-reactive saucepan over high heat, toast spices in the spice ball (or cheesecloth) until fragrant, 30 seconds to 1 minute
3. Add wine and honey and stir to combine
4. Bring to barely a simmer, then reduce heat to low. Add remaining ingredients and steep 30 minutes. The wine should be steaming, but never bubbling
5. Remove spice ball, add liquor (if desired) and ladle into individual cups or transfer to a warmed teapot to serve
6. Garnish with cinnamon sticks and drink hot

To Serve 14-16

1. About 1 hour before a party, toast spices in a dry skillet over medium-high heat until fragrant, then transfer to a large infuser ball (or wrap them in cheesecloth or a clean piece of an old T-shirt)
2. Combine spices, wine, and honey in a large slow cooker set on low. Add remaining ingredients and simmer. The wine should be steaming but never bubbling
3. Remove spice ball after 1 hour, add liquor (if desired)
4. Surround the crock with heat-safe punch cups, cinnamon sticks for garnish, and a serving ladle for guests to serve themselves