Nothing here needs a workaround — wine, brandy, citrus, and warm spices are all naturally plant-based, so this one comes together exactly as written. Dry red wine gets simmered low and slow with brandy, orange and lemon rounds, and a fragrant mix of cloves, cinnamon, star anise, and cardamom until the whole kitchen smells like a holiday market. A few minutes at a bare simmer coax out that deep amber-red color and rich spiced aroma without ever letting the wine boil. Sweeten it to taste, strain out the spent spices and citrus, and ladle it steaming into mugs. It's an easy, cozy way to serve up a crowd-pleasing drink, and it fits right into a vegan gathering without a second thought.
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Some brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
Combine the red wine, brandy, sugar, orange rounds, lemon rounds, cloves, cinnamon sticks, star anise, and cardamom pods in a medium saucepan. Add the peppercorns, if using.
Warm the mixture over medium heat, stirring occasionally to dissolve the sugar, until steam rises steadily and small bubbles appear around the edges — about 10 minutes. Do not let the wine boil; reduce the heat to low as soon as it approaches a simmer.
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