Mulled Wine
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Tis the season for cozy drinks! With festive spices and cozy flavors, this easy mulled wine recipe is perfect for simmering on the stove at your next holiday celebration.
Mulled wine is a classic holiday drink that instantly fills your home with warmth and comfort. It’s known by many names around the world—glühwein, vino caliente, glögg, vin chaud, vinho quente—and that’s just the start! It seems like everyone, no matter where they are, has their own version of spiced hot wine.
With a rich blend of red wine, brandy, fragrant spices, and a hint of citrus, this easy mulled wine recipe is perfect for Christmas parties or cozy nights by the fire. It’s also make-ahead friendly, so you can enjoy more time with friends and family and less time in the kitchen.
What You’ll Need To Make Mulled Wine
- Dry red wine: Merlot, Zinfandel, Cabernet Sauvignon, Grenache or Syrah all work well, and there’s no need to splurge. Expensive wines will lose their delicate flavors when heated with spices, so a bottle in the $10-$15 range is perfect. For a big batch, feel free to use box wine!
- Orange: Adds fresh, citrusy flavor and a touch of brightness to balance the richness of the wine.
- Brandy: Adds warmth and complexity (also used in other wine-based drinks, like sangria and punch). Common varieties include Cognac, Armagnac, and Applejack, but any type of brandy will work. No need to use anything expensive, as the heat will mellow out its flavors.
- Honey and sugar: Sweeten the wine with a natural, balanced sweetness to complement the spices. An equal amount of maple syrup or brown sugar can also be used.
- Cinnamon sticks: Lend warm, aromatic flavor.
- Whole cloves and star anise pods: Add aromatic and slightly sweet notes, deepening the complexity of the mulled wine.
- Fresh ginger: Adds a subtle, zesty heat that enhances the overall warmth of the drink.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
- Combine wine, orange slices, brandy, honey, sugar, cinnamon, cloves, star anise, and ginger in a large saucepan.
- Heat over medium-low, simmering for 15 to 20 minutes to infuse the flavors.
- Taste and adjust sweetness—or add more brandy if desired.
- Strain into a heatproof pitcher or mugs and serve warm with optional garnishes.
You can make mulled wine up to three days in advance. Just let it cool, then store it in an airtight container in the fridge. When you’re ready to serve, heat it gently on the stove or in a slow cooker.
What To Serve with Mulled Wine
Mulled wine pairs wonderfully with a variety of holiday treats. Consider serving it alongside cheese platters, spiced nuts, Swedish meatballs, or even gingerbread cookies to enhance the cozy, festive vibe.
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Ingredients
- 1 (750-ml) bottle dry red wine (Merlot, Zinfandel, or Cabernet work well)
- 1 orange, thinly sliced
- ¼ cup brandy
- 3 tablespoons honey
- 2 tablespoons sugar
- 2 cinnamon sticks
- 6 whole cloves
- 2 whole star anise pods
- 1-inch piece fresh ginger, peeled and thinly sliced
- Optional, for serving: orange slices, cinnamon, star anise pods
Instructions
- In a large nonreactive saucepan (see note), combine the wine, orange slices, brandy, honey, sugar, cinnamon sticks, cloves, star anise pods, and ginger.
- Set the pan over medium-low heat and gently warm the mixture. Avoid boiling, as this can burn off the alcohol and alter the flavor. Simmer gently for 15 to 20 minutes to infuse the wine with the spices.
- Taste the mulled wine and add more honey or sugar if needed. You can also add a splash more brandy for extra warmth.
- Strain the mulled wine into a heatproof pitcher or directly into mugs, discarding the solids. Serve warm with optional garnishes.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I was looking for a mulled wine recipe that might taste like the one served at my favorite brasserie in Great Falls, VA, and most of the recipes I found had way too much sugar. Thankfully, Jenn’s version does not. I used an inexpensive cotes du rhone (assuming that the brasserie likely uses French wine), and the result was perfect. I cheated and used Penzey’s mulled spice blend instead of measuring each spice individually. No matter. The mulled wine was such a hit that we made it again on Christmas Day. Highly recommend.
I made this the last 2 nights for a change from the German Christmas market variety. Hands down perfection. I think the ginger is the key! I added 2 allspice berries in the 2nd batch. Many thanks!