Mulled Wine Recipe
This Mulled Wine Recipe brings together rich red wine, bright citrus, and warming spices for a cozy winter drink you can whisk together in under 30 minutes.
Mulled wine—sometimes called spiced wine—is a classic warm beverage that traces back to medieval markets, yet it never feels old-fashioned. I love serving it as a Christmas drink when the frost is swirling outside, and indoor lights are twinkling. It’s more than a holiday cocktail; it’s a hug in a mug, packed with antioxidants from cinnamon and cloves, a touch of vitamin C from fresh orange slices, and a swirl of brandy for extra warmth. You know what? According to Google Trends, searches for “Mulled Wine” jump about 220% each December—proof that this winter drink is a true seasonal superstar.
Speaking of holiday drinks, you might also enjoy my Spiced Cider or Peppermint Bark Hot Chocolate. I first came up with this recipe one chilly evening after a ski lodge retreat. I swapped a clove-heavy blend for a gentler mix that lets the red wine shine. The result? A crowd-pleasing Christmas drink that’s simple, festive, and just right for a cozy book club chat.
Why You’ll Love This Recipe
• No fancy gadgets—just one pot and a spoon.
• Ready in 30 minutes or less—fast festive fun.
• Perfect holiday cocktail for Christmas gatherings.
• Customizable sweetness: honey, maple syrup, or brown sugar.
• Invites cozy conversations by the fireplace.
• Uses pantry staples plus that trusty bottle of red wine.
• Great for batch prep—keep your guests happy all night.
• Antioxidant boost from warming spices like cinnamon and nutmeg.
• Ideal winter drink for date night or book club chats.
Ingredients
• 1 (750 ml) bottle red wine (Merlot or Cabernet Sauvignon; mid-priced; full-bodied works best)
• 1 cup (240 ml) unsweetened apple cider (local orchard brand recommended)
• ½ cup (120 ml) brandy or dark rum (optional but lovely)
• ¼ cup (60 ml) honey or pure maple syrup (adjust to taste)
• 2 large oranges, organic, thinly sliced (zest ends first for extra aroma)
• 1 lemon, thinly sliced (seeds removed)
• 4 cinnamon sticks (Ceylon or Saigon)
• 6 whole cloves (fresh for bold flavor)
• 4 star anise pods (gentle licorice note)
• 3 green cardamom pods, lightly crushed
• ½ teaspoon freshly grated nutmeg (or a scant ¼ teaspoon ground)
• Pinch of black peppercorns (optional, for a subtle kick)
Tip: Choose citrus that feels heavy for its size and has smooth skin. Crush cardamom just before adding it to release essential oils.
Directions
-
Warm the liquids
In a medium saucepan over low heat, combine red wine, apple cider, and brandy (if using). Stir in honey or maple syrup until fully dissolved. Keep the mixture below a simmer—just enough to see tiny bubbles. -
Add citrus and spices
Gently tuck orange and lemon slices into the liquid. Drop in cinnamon sticks, cloves, star anise, cardamom, nutmeg, and peppercorns. Give it a light stir to let aromas mingle. -
Simmer and steep
Raise the heat slightly so the pot hovers just below a boil. Cover and let the spices steep for 15–20 minutes, stirring once or twice. You’ll know it’s ready when your kitchen smells like a holiday fair. -
Taste and adjust
Carefully skim any foam or sediment. Sample the mulled wine and tweak sweetness if needed. A bit more honey or a splash of brandy can balance things nicely. -
Strain and serve
Place a fine-mesh sieve over a heatproof bowl or pitcher. Strain the spiced wine, discarding solids. Pour into mugs or heatproof glasses. Garnish with a cinnamon stick or a twist of orange peel. -
Keep it warm (optional)
If serving buffet-style, transfer mulled wine to a slow cooker on the “warm” setting. That way, guests can help themselves without reheating on the stovetop.
Servings & Timing
Yield: Serves 6–8 as a holiday cocktail.
Prep Time: 10 minutes (mostly gathering ingredients).
Simmer Time: 20 minutes (steeping spices).
Total Time: 30 minutes.
Variations
• Berry Bliss: Add ½ cup fresh cranberries and a handful of raspberries.
• Citrus Twist: Swap half the red wine for ruby red grapefruit juice.
• Low-Sugar: Reduce sweetener by half and stir in an extra cinnamon stick.
• Non-Alcoholic: Use equal parts grape juice and pomegranate juice.
• Spicy Kick: Toss in a slice of jalapeño or a pinch of crushed red pepper.
• Boozy Boost: Stir in an extra shot of spiced rum or aged whiskey.
Storage & Reheating
• Storing: Cool, then refrigerate in an airtight container for up to 3 days.
• Freezing: Remove citrus, freeze in a sealed jar for up to 1 month.
• Reheating: Warm gently on the stove over low heat—avoid boiling.
• Make-Ahead: Combine wine and spices the night before; refrigerate. Add citrus and reheat just before serving.
Notes
• Don’t let the mixture boil—it dulls the wine’s fruit notes.
• Fresh spices always trump pre-ground for the brightest aroma.
• Zest a peel into the pot if you crave extra citrus zing.
• For a crystal-clear pour, strain once through a sieve, then through cheesecloth.
• A splash of vanilla extract at the end can smooth out any harsh edges.
FAQs
Q: Can I use white wine instead of red?
A: Absolutely. A dry Riesling or Gewürztraminer makes a lovely spiced wine with floral notes.
Q: What wine is best for mulled wine?
A: Look for a smooth, fruit-forward red—Merlot, Zinfandel, or a mellow Cabernet.
Q: How do I keep it warm for hours?
A: Use a slow cooker on “warm” so it stays at sipping temperature without overcooking the spices.
Q: My mulled wine tastes bitter—what happened?
A: Likely too much heat or old spices. Next time, keep the flame low and use fresh aromatics.
Q: Can I halve or double the recipe?
A: Sure thing—just adjust your pot size and extend steeping by a few minutes if needed.
Q: Is there a sugar-free version?
A: Skip the sweetener and rely on natural wine and cider sugars, or use a sugar swap like monk fruit.
Q: What goes well with mulled wine?
A: Cheese boards, gingerbread cookies, roasted nuts, or a slice of fruitcake.
Q: Can I make this non-alcoholic?
A: Yes—swap wine for fruit juices, keep the spices, and maybe add a dash of cider vinegar for depth.
Conclusion
This Mulled Wine Recipe is your fast track to a warm, festive sip that brings people together. With bright citrus, cozy spices, and just the right touch of spirit, it’s the ultimate winter drink for holiday gatherings. Give it a whirl, then pin it, share a photo, or drop me a comment below—I’d love to hear which variation you tried! For more spiced wine ideas, check out my notes on crafting the perfect Hot Toddy or my Spiced Apple Cider post.
Mulled Wine Recipe
Ingredients
- 1 750 ml bottle red wine (Merlot or Cabernet Sauvignon) full-bodied
- 2 large oranges organic, thinly sliced
- 1 lemon thinly sliced seeds removed
- Pinch black peppercorns optional, for a subtle kick
Instructions
- In a medium saucepan over low heat, combine red wine, apple cider, and brandy. Stir in honey or maple syrup until fully dissolved. Keep below a simmer.
- Tuck orange and lemon slices into the liquid. Add cinnamon sticks, cloves, star anise, cardamom, nutmeg, and peppercorns. Stir lightly.
- Raise heat slightly, cover, and let the spices steep for 15–20 minutes. Stir occasionally until fragrant.
- Skim any foam, adjust sweetness if needed. Strain and discard solids. Garnish and serve warm.
