Mulled wine is a winter favorite across Europe, gently warmed with citrus and spices until the wine becomes fragrant, rounded, and comforting.
Infuse the spices slowly without boiling the wine, then sweeten to taste and let the citrus brighten the finished drink.
Keep the heat low and never boil the wine. A gentle steaming temperature preserves the aroma and prevents the alcohol from cooking off too quickly.
Serving Suggestions
Serve warm in heatproof mugs with orange slices, cinnamon sticks, gingerbread, roasted nuts, or a cheese board.
Recipe Notes
The spiced base can be refrigerated for two days and reheated gently. Add a splash of fresh wine before serving if needed.
Classic Mulled Wine
Warm red wine infused with orange, cinnamon, star anise, cloves, and honey for a cozy winter drink.
Equipment
- Large saucepan
- Peeler
- Fine-mesh strainer
- Heatproof mugs
- Ladle
Ingredients
Mulled Wine
- 1 bottle dry red wine 750 ml bottle
- 1 medium orange sliced, plus strips of peel
- 2 sticks cinnamon
- 3 whole star anise
- 6 whole cloves
- 1/4 cup honey or to taste
- 1/4 cup brandy optional
Garnish
- 6 slices orange
- 6 sticks cinnamon for serving
Instructions
Infuse:
- Pour the wine into a saucepan. Add the orange peel and slices, cinnamon, star anise, cloves, and honey.
- Warm over low heat for 20 to 25 minutes until fragrant and steaming, but do not let it boil.
Finish:
- Taste and add more honey if desired. Stir in the brandy, if using, just before serving.
- Strain out the whole spices or leave a few in the pot for presentation.
Serve:
- Ladle into heatproof mugs and garnish with an orange slice and cinnamon stick.
Notes
- Choose an inexpensive dry red wine with enough fruit to stand up to the spices.
- For a non-alcoholic version, use dark grape juice and reduce the honey to taste.
Nutrition
Calories: 190kcalCarbohydrates: 18gSodium: 5mgFiber: 1gSugar: 15g