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Collison also advises using full cinnamon sticks in lieu of powdered cinnamon and to go easy on the sugar, "as it has the tendency when combined with cinnamon in a heated beverage to develop a kind of congealed blob that's unpleasant and difficult to remove from the mix."
All of this will blend better if you add it in before you start heating the wine, but other than that, you should be good to go. "If you're feeling randy, add a mostly chopped chunk of ginger root," says Collison. "And drink copiously!" We've all learned something important here today.
Follow Virginia K. Smith on Twitter @vksmith.