1.5 L+ of red wine (sweet works better than dry)
1 1/4 c. of water
3 T. honey (or agave nectar)
3 T. sugar (or just use double the honey)
1/2 c. of brandy or rum (optional)
2 tangerines or oranges (sliced, or just adding the juice & zest is fine)
2 lemons (zest peeled into a nice thin spiral, don't use the juice)
6 whole cloves (piercing the rind of the tangerine like studs) - or- 1 T. of ground cloves
5 pods of cardamon (or 1 T. of ground cardamon)
2 cinnamon sticks (or 1 T. of ground cinnamon)
1 T. ginger (or 2 sliced disks of fresh)
1 T. of ground nutmeg (or 10 grates off whole nutmeg)
3 bay leaves
1 vanilla bean pod (cut in half lengthwise)
2 star anise
handful of each - raisins, dried cherries and/or almonds
Put the above ingredients in a large stewpot warm on medium/low (don't let it boil). Serve as hot punch with soup ladle or punch server.
You don't have to use ALL the above spices (so don't worry if you are missing a few). As long as you have a bit of citrus & handful of spice, it will taste lovely. Goes great served with ginger snaps in cold weather.
Check out this medieval recipe for the similar drink called Hippocras (reposted below from The Inn At the Crossroads blog)
"5. Potus ypocras. Take a half lb. of canel tried; of gyngyuer tried, a half lb.; of greynes, iii unce; of longe peper, iii unce; of clowis, ii unce; of notemugges, ii unce & a half; of carewey, ii unce; of spikenard, a half unce; of galyngale, ii unce; of sugir, ii lb. Si deficiat sugir, take a potel of honey." – Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century
The first recipe mentioned above is mine but is based on the following sources-
http://wishfulchef.com/gluhwein-mulled-wine/
http://www.jamieoliver.com/recipes/recipe/jamie-s-mulled-wine/#UYcBgMX31VXbPCoq.97
http://www.chowhound.com/recipes/german-mulled-wine-gluhwein-30925
http://www.innatthecrossroads.com/2011/04/12/the-old-bears-hot-spiced-wine/