Cinnamon Spice Sangria

Our latest creation, courtesy of Pinterest, of course. This is our adaptation of it... Enjoy!

INGREDIENTS:

2 honeycrisp apples

One 750-milliliter bottle un-oaked Chardonnay (We used Dominican Oaks, available at Total Wine)

1/2 cup peach schnapps

1/4 cup orange blossom honey (We just used normal honey)

2 oranges- 1 quartered

1 lemon - quartered

1 lime - quartered

~5 cinnamon sticks

2 quarter-size slices of fresh ginger (We just guessed the amount of ginger, you don't need as much if it's ground)

3 whole cloves (Don't buy a jar of cloves if you don't have them already... only 3 are called for and they're super tiny. Skip if it you want)

2 tablespoons sugar

1/2 teaspoon ground cinnamon

Ice

Club soda

DIRECTIONS:

Chop one of the apples into little cubes. Take one orange and cut it into quarters. In a bowl, combine the Chardonnay, schnapps and honey (use a bowl and not a pitcher...we learned the hard way). 

Add the quartered orange, lemon, lime, 2 cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight. (If you don't want to wait that long at least give it 4 hours) 

 Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl. 

 On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses (cut a small slice into the middle of one of the chopped limes and place it on the glass, slide around the rim) and dip in the cinnamon sugar to coat. 

Fill the glasses with ice (if you want). Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and add a cinnamon stick. Perfect winter sangria!

Yum yum yum, delicioso!

Cinnamon sticks double as cigars