Mulled Claret and Egg

Name primarily used in British English for red wine from the Bordeaux region of France.

Common name for Citrus limon.

Aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and India and used as a spice in cuisine all over the world.

Spice from the bark of the small evergreen tree belonging to the family Lauraceae, native to Sri Lanka.

Bird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.

Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

Seed from an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Nutmeg is the actual seed of the tree while mace is the dried "lacy" reddish covering or arillus of the seed. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Nutmeg is a tasty addition to cheese sauces and is best grated fresh (see nutmeg grater). Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.