If there’s one thing that screams “holiday comfort” louder than Mariah Carey in December, it’s a steaming mug of mulled wine. You know the kind—red wine that’s been lovingly steeped with oranges, cinnamon, and spices until it tastes like you liquefied the spirit of Christmas itself. No joke, just the smell of this stuff could melt even the Grinch’s heart.

This mulled wine recipe isn’t just for the Pinterest-perfect holiday host. It’s for the chilly Thursday evenings, the impromptu gatherings, or those random moments when you want your kitchen to smell like a spiced wonderland. And the best part? It’s super easy, super customizable, and totally worth the thirty minutes of your life. Let’s make something warm, festive, and a little bit boozy, shall we?

Recipe Snapshot

Category	Details
Yield	6 servings
Serving Size	1 mug (about 6 oz)
Prep Time	5 minutes
Cook Time	25 minutes
Total Time	30 minutes
Calories per Serving	~210
Primary Cooking Method	Simmering
Occasion	Holidays, Winter Gatherings
Diet Type	Gluten-Free

Calories are approximate and may vary depending on exact ingredients used.

Mulled Wine Recipe

Recipe by Angela JonesCourse: BeverageCuisine: EuropeanDifficulty: Easy

Servings

mug

Prep time

minutes

Cooking time

minutes

Calories

210

kcal

Mulled wine is like winter’s love letter to red wine—spicy, aromatic, and soul-warming. It’s not just about heating up a bottle of wine; it’s about infusing it with cozy vibes from whole spices and juicy citrus.

Think of it as red wine going on a luxurious retreat and returning with hints of orange, cinnamon, and star anise. The result? A drink that tastes like the holidays wrapped in a warm hug. Bonus: your kitchen will smell like a festive dream while it simmers.

Ingredients

Main Ingredients
1 (750 ml) bottle of dry red wine (Merlot, Cabernet Sauvignon, or Zinfandel work great)
1/4 cup brandy (or use bourbon or orange liqueur like Cointreau)
1/4 cup honey or maple syrup (adjust to taste)
1 orange, sliced into rounds (plus extra for garnish if desired)
8 whole cloves
2 cinnamon sticks
2 star anise pods
3-5 whole allspice (optional)
1 teaspoon vanilla extract (optional)
For Serving (Optional but adorable)
Extra orange slices
Cinnamon sticks
Star anise

Directions

Prep the Citrus
Slice the orange into thin, even rounds. Make sure the slices aren’t too thick—you want the citrus oils to release easily into the wine. This also makes them easier to float as garnish.
Stud the Orange with Cloves
Insert the cloves directly into the orange slices. This not only looks festive, but it prevents the cloves from floating freely in the wine, making them easier to remove later. Plus, it looks real fancy.
Assemble in the Pot
In a medium-sized saucepan or a small Dutch oven, pour in the wine. Add your orange slices, the cinnamon sticks, star anise, and allspice if using. Drizzle in the honey or maple syrup and the vanilla extract if you’re using it. Top it off with the brandy or whatever booze you’ve chosen.
Stir and Heat Gently
Place the pot on the stove over medium heat. Stir everything gently to combine the sweetener and distribute the spices evenly. Watch closely as the mixture heats—you’re aiming for a gentle steam, not a bubbling cauldron.
Simmer Slowly
Once you see steam rising and a few lazy bubbles around the edge, reduce the heat to low. Let the wine simmer gently for 20–25 minutes. This gives all those spices time to work their magic and turn regular wine into cozy, spiced gold.
Adjust the Flavor
After simmering, give the mixture a taste. Need more sweetness? Add a spoonful more honey or syrup. Want it boozier? Splash in a bit more brandy. Prefer it spicier? Add a pinch of nutmeg or another star anise pod.
Strain Out the Solids
Using a fine mesh strainer or slotted spoon, carefully remove all the solid bits—orange slices, spices, etc. This step ensures your drink is smooth and sip-worthy with no surprise spice bombs.
Serve Warm and Garnish
Ladle the hot mulled wine into mugs. Garnish each one with a fresh orange slice, a cinnamon stick, or even a star anise if you’re feeling fancy. Serve immediately and bask in the praise from everyone lucky enough to have a cup.

Extra Tips

Choose a bold, fruity red wine for the best base—nothing too tannic or oaky.
If you’re unsure about sweetness, start with less and add more later.
Don’t skip the orange—it balances the spices and adds brightness.
Want to spice things up more? Add a thin slice of fresh ginger for a zippy kick.
Simmer gently! Boiling will burn off the alcohol and flatten the flavors.
If you’re hosting, keep the mulled wine warm in a slow cooker set to LOW.
Always strain before serving—floating cloves are not fun to chew on.

Equipment List

Medium saucepan or small Dutch oven
Knife and cutting board
Fine mesh strainer or slotted spoon
Wooden spoon or spatula
Ladle
Mugs for serving

Substitution Options

Alcohol-Free Version: Replace the red wine with unsweetened grape juice or cranberry juice, and skip the brandy. You’ll still get all the cozy spice vibes without the booze.

Sweeteners: Instead of honey or maple syrup, try agave nectar or brown sugar for a different depth of sweetness. If you’re diabetic or watching your sugar, a monk fruit or stevia-based sweetener works too.

Spices: No star anise? Use extra cloves or a pinch of ground nutmeg. No cinnamon sticks? Substitute 1/2 teaspoon of ground cinnamon, but stir often to avoid clumping.

Make-Ahead Tips

Prep in Advance: You can slice the orange and measure out all your spices a day ahead. Store the citrus in an airtight container in the fridge and the spices in a small sealed jar at room temperature.

Batch Cooking: Want to make a large batch? Double or triple the recipe and simmer it for the same amount of time. Keep it warm in a slow cooker on the “low” or “keep warm” setting.

Reheating: Made it earlier and want to reheat? Just pour it back into a saucepan and gently warm over low heat. Don’t boil—gentle is the keyword here to keep those lovely boozy notes intact.

Storage Instructions

To Store: Mulled wine is best enjoyed fresh, but leftovers can be saved. Let it cool completely, then pour into an airtight container and refrigerate for up to 1 day. The flavors will continue to mellow overnight.

To Reheat: Gently warm the mulled wine on the stovetop over low heat or in a slow cooker set to LOW. Avoid boiling to preserve the flavor and alcohol content.

To Freeze: You can freeze mulled wine for later use. For an alcohol-free frozen treat, bring the wine to a rolling boil for 5–6 minutes to burn off the alcohol, then cool completely. Pour into an ice cube tray and freeze. Blend the frozen cubes with full-fat yogurt for an easy sorbet. If you skip boiling, the wine won’t freeze solid but makes great wine slushies.

FAQ Section

Can I use white wine instead of red?
Yes, absolutely! While it’s less traditional, a dry white wine like Sauvignon Blanc or Pinot Grigio can make a lighter, fruitier mulled wine. Just be sure to balance the spices accordingly.

Can I make it in a slow cooker?
Yes! Just add everything to the slow cooker, cover, and heat on LOW for 1–2 hours. Then switch to the KEEP WARM setting for serving.

What’s the best wine to use for mulled wine?
Go for something dry, bold, and fruity. Avoid anything too tannic or oaky. Think Merlot, Zinfandel, or Cabernet Sauvignon.

Can I reuse the spices?
Technically yes, but they’ll be much weaker the second time. Fresh spices are best for flavor.

Is it okay to make mulled wine ahead of time?
Yes, it reheats well—just avoid boiling when warming it up again.

Nutritional Information

Per Serving (Approximate):

Calories: 210
Carbohydrates: 18g
Sugars: 16g
Alcohol Content: ~10–12% ABV
Fat: 0g
Protein: 0g
Fiber: 0g

Values may vary based on specific wine and sweeteners used.

Final Sips: Why You’ll Love This Mulled Wine

There’s something magical about mulled wine. It’s not just a drink—it’s an experience. From the moment those spices hit the pan to that first warm, citrusy sip, you’re transported straight into cozy winter bliss.

This recipe is simple enough for a casual night in and elegant enough to impress at a holiday gathering. Whether you’re sipping solo under a blanket or pouring rounds at a festive dinner, this mulled wine brings the mood every single time.

Trust me—one mug in, and you’ll wonder why you didn’t make this sooner.

Mulled Wine Recipe: A Cozy Classic with a Twist

Recipe Snapshot