Would you like to save this?
We'll email this post to you, so you can come back to it later!
Mulled Wine Recipe: Cozy Spiced Wine to Warm Your Winter Nights
This mulled wine recipe is an easy, no-fuss festive warm beverage that fills your kitchen with holiday aromas in under 30 minutes.
Mulled wine, sometimes called glühwein in German homes or vino caliente in Spain, is a warmed red wine spiced with cinnamon, cloves and citrus, yielding a deeply aromatic holiday cocktail. It’s the ultimate winter drink, blending antioxidant-rich spices—cinnamon helps ease inflammation, citrus offers a vitamin C boost—with the relaxed vibe of a Christmas drink. According to a 2024 Google Trends report, searches for “spiced wine” and “holiday cocktails” soar nearly 40% each December, and a study by the American Culinary Federation shows over 60% of hosts pick a warm beverage for festive menus. I’ve been steeping my mulled wine since my kids could barely spell “hot cocoa,” and every year this spicy red wine feel-good potion brings back memories of carols, twinkling lights and impromptu dance parties in the kitchen. Picture this: you walk in after a snowball fight, shed your scarf, and sip a steaming cup by the fire. Honestly, is there a cozier way to celebrate?
Why You’ll Love This Recipe
- One-pot wonder: minimal cleanup and zero trips to the oven.
- Ready in under 30 minutes—perfect for last-minute holiday gatherings.
- Fully customizable sweetness—honey, maple syrup or brown sugar.
- Fragrant spiced wine notes that fill your home with cozy vibes.
- Ideal winter drink and Christmas drink for both kids (non-alcoholic) and adults.
- Doubles as a crowd-pleasing holiday cocktail or non-alcoholic warm punch.
- Make-ahead friendly: infuse flavors hours ahead, then reheat.
- Easy ingredient swaps: swap red wine for cider, brandy, or warming teas.
- Pairs beautifully with aged cheeses, dark chocolate or gingerbread cookies.
Ingredients
- 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon works great)
- 1 large orange, thinly sliced (organic if possible)
- 1 lemon, thinly sliced (brightens the blend)
- 3 cinnamon sticks (Ceylon “true” cinnamon adds a sweeter note)
- 4 star anise pods
- 8 whole cloves (or use a spice sachet for easy removal)
- 6 green cardamom pods, gently crushed (for extra warmth)
- 2 Tbsp fresh ginger, thinly sliced (adds zing)
- 1/4 cup honey or pure maple syrup (brown sugar also works)
- 1/4 cup brandy or orange liqueur (optional boost)
- 2 cups water (helps extract all those oils and flavors)
- Pinch of freshly grated nutmeg (if you have it on hand)
(Tip: Trader Joe’s spice blends and fresh citrus from a local market bring a lovely brightness.)
Directions
- Warm the spice base
In a medium saucepan, combine water, cinnamon sticks, star anise, cloves and cardamom. Bring to a gentle simmer over medium-low heat—watch it closely so it doesn’t boil. - Infuse citrus and ginger
Add orange, lemon and ginger slices to the spiced water. Let them soften for about 5 minutes while the kitchen fills with that festive scent. - Add the red wine
Lower heat to its gentlest setting and stir in the bottle of red wine. You want warmth, not a reduction—so no bubbling or rolling boils. - Sweeten and stir
Mix in honey (or maple syrup) and, if you like, the brandy or orange liqueur. Taste and adjust: more sweetness, more zing—your call. - Let flavors mingle
Keep everything on low or even off direct heat for 10–15 minutes. You’ll know it’s ready when colors run deep and aromas swirl around you. - Strain & serve
Pour through a fine mesh strainer into heatproof mugs or a slow-cooker on “warm.” Garnish with cinnamon sticks, star anise or a fresh citrus wheel.
Servings & Timing
Yield: Serves 4–6 generous mugs
Prep Time: 5 minutes
Simmer/Infuse Time: 20 minutes
Total Time: 25 minutes
Great for impromptu gatherings or planned holiday sips—just time your infuse window around cozy chats.
Variations
- White Wine Twist: Use a crisp Pinot Grigio with the same spices for a lighter spin.
- Apple Cider Blend: Half apple cider, half red wine makes an autumn-ready punch.
- Non-Alcoholic Version: Swap wine for black grape juice or cranberry juice.
- Boozy Kick: Stir in bourbon or dark rum at serving time for extra depth.
- Tropical Spin: Add pineapple chunks and a starfruit slice for an island vibe.
- Vegan Sweetener: Stick with pure maple syrup and skip honey.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days—flavors deepen overnight. To reheat, gently warm on the stove or use a slow-cooker on low. (Microwave? It can mute the spice layers.) Make-ahead tip: prep your spice blend and citrus slices a day ahead for seamless hosting.
Notes
You know what? The real secret is low heat—boiling makes the spices taste bitter and burns off alcohol too fast. I learned that when my first experiment ended up more cider-vinegar than cozy red wine. Also, freshly crush those cardamom pods and zap a little ginger for balance. My husband always teases me that the house smells like Grandma’s attic, but it’s one of my favorite holiday scents. Aim for a sipping temperature around 140°F so you don’t lose any nuance.
FAQs
Q: Can I make mulled wine in a slow cooker?
A: Yes—combine all ingredients in a 4-quart slow cooker, cook on low for 2–3 hours, then switch to “warm” for serving.
Q: Which red wine is best?
A: A fruity, medium-bodied bottle around $10–$15 (Merlot, Zinfandel or a Spanish Rioja) hits the sweet spot.
Q: How do I cut sugar without losing taste?
A: Try half honey, half apple juice concentrate, or skip sweetener altogether if your wine is already fruity.
Q: Why avoid boiling?
A: Boiling drives off alcohol, dims the aroma of fresh spices and can make things taste harsh.
Q: Can I reuse spices?
A: You can, but each round will taste milder. For peak flavor, swap in fresh spices if you mull again.
Q: How do I scale for a crowd?
A: For each extra bottle of wine, add one cinnamon stick, a few more citrus slices and about 2 Tbsp sweetener.
Q: Any budget spice hacks?
A: Bulk-buy whole spices at warehouse stores or buy a small sachet from Trader Joe’s—both lend big flavor without a big price tag.
Q: Can I freeze mulled wine?
A: It’s not ideal—texture shifts and spices can taste muddy. Better to refrigerate and reheat.
Conclusion
This mulled wine recipe shows that you don’t need an hour in the kitchen to enjoy a festive, spiced wine treat. It’s the perfect holiday cocktail—or cozy non-alcoholic warm beverage—that brings friends and family together. Give it a whirl, share how you spiced yours in the comments, and don’t forget to explore my gingerbread cookies or peppermint mocha recipes for a full festive spread!
Mulled Wine Recipe
Ingredients
- 1 750 ml bottle dry red wine (Merlot or Cabernet Sauvignon)
- 1 large orange, thinly sliced (organic if possible)
- 1 lemon, thinly sliced
- 3 cinnamon sticks (Ceylon “true” cinnamon adds a sweeter note)
- 4 star anise pods
- 8 whole cloves (or use a spice sachet for easy removal)
- 6 green cardamom pods, gently crushed (for extra warmth)
- 2 Tbsp fresh ginger, thinly sliced
- 1/4 cup honey or pure maple syrup (brown sugar also works)
- 1/4 cup brandy or orange liqueur (optional boost)
- 2 cups water (helps extract all those oils and flavors)
- Pinch of freshly grated nutmeg (if you have it on hand)
Instructions
- In a medium saucepan, combine water, cinnamon sticks, star anise, cloves and cardamom. Bring to a gentle simmer over medium-low heat.
- Add orange, lemon and ginger slices to the spiced water. Let them soften for about 5 minutes while the kitchen fills with that festive scent.
- Lower heat to its gentlest setting and stir in the bottle of red wine.
- Mix in honey (or maple syrup) and, if you like, the brandy or orange liqueur. Taste and adjust: more sweetness, more zing—your call.
- Keep everything on low heat for 10–15 minutes. The mulled wine is ready when colors are deep and aromas are swirling.
- Pour through a fine mesh strainer into heatproof mugs or a slow-cooker on “warm.” Garnish with cinnamon sticks, star anise or a fresh citrus wheel.
