mulled wine

                                           

750mL Restdown Cabernet Sauvignon or "The Quaffer"
1 teaspoon of tea leaves
350mL boiling water
2 whole cloves
2-3 slices of lemon or orange peel
honey or sugar to taste (try about 2-3 teaspoons)
1 whole cinnamon stick
10cm square piece of muslin
rubber band or kitchen string for tying

Peel 2-3 slices of skin from the orange or lemon very thinly, being sure not to use any of the white pith.
Put the tea leaves and boiling water in a teapot and allow it to brew for 5 mins or so. 
Break the cinnamon stick and put it with the orange or lemon peel and cloves in a muslin bag and tie shut with the string or rubber band.
Heat the wine and muslin bag of spices in a saucepan to no more than 90 degrees celsius. Strain the tea (being sure to leave the tea leaves behind) and add it to the warm wine.
Allow it to rest for 20 mins.
Remove the linen bag and serve. You may like to add extra honey or sugar to taste.