Midday Fix: Tea-infused wines

ENO Wine Room Sommelier Mark Canak

ENO Wine Room (Located inside the InterContinental Chicago Magnificent Mile)

505 N Michigan Ave, Chicago, IL 60611





Toasty Spiced Plum 


-6oz of red Zinfandel

-2 tablespoons of Rishi cinnamon plum tea

-1 oz of simple syrup

-0.5 oz brandy


  1. Warm up the red Zinfandel on the stove top with low heat (do not allow the tea to boil)
  2. Once warm, remove the red Zinfandel from the stove and add 2 tablespoons of Rishi Cinnamon plum tea to a diffuser and let steep in the pot for 5 minutes.
  3. Remove the diffuser and add the simple syrup and brandy to the pot.
  4. Stir together and serve warm!
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