There’s something magical about a warm mug of mulled wine on a chilly evening. With its cozy blend of red wine, citrus, and holiday spices, it’s like a festive hug in a cup. Whether you’re curled up by the fire or hosting friends for a winter gathering, this is one of those drinks that never fails to bring comfort and cheer. I’ve made this recipe countless times over the years-here’s everything I’ve learned to help you make it perfectly every time.
Mulled Wine
What You’ll Need
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Servings: 6-8 mugs
Storage: Keeps in the fridge for up to 3 days; reheat gently before serving
Ingredients
- 1 bottle (750 ml) red wine – something fruity like Merlot or Zinfandel works great
- 120 ml (4 oz) brandy – adds warmth and depth
- 1 orange, sliced into rounds (plus more for garnish)
- 2 cinnamon sticks
- 8 whole cloves
- 2 whole star anise
- 3 tbsp (45 ml) honey – or adjust to taste
Optional Add-ins:
- 1-2 cardamom pods or a few slices of fresh ginger for extra spice
- A splash of amaretto or elderflower liqueur for added flavor
Equipment
- Large saucepan or pot
- Wooden spoon for stirring
- Heatproof mugs or glasses for serving
Method
- Pour the wine and brandy into a large pot. Set it over low heat-you want it to warm slowly, not boil.
- Add the sliced orange, cinnamon sticks, cloves, and star anise. Stir in the honey.
- Let it heat gently for about 10-15 minutes. You’ll know it’s ready when it smells amazing and is steaming. Don’t let it bubble-boiling can cook off the alcohol and mute the flavors.
- Taste and adjust the sweetness if needed. You can always add a touch more honey or a squeeze of fresh orange juice.
- Ladle into mugs and garnish with an orange slice or a cinnamon stick. Serve warm and enjoy!
Tips & Tricks
- Don’t skimp on the wine quality-it doesn’t need to be fancy, but pick one you’d enjoy drinking on its own.
- Use whole spices instead of ground ones. They infuse more gently and won’t leave grit in your drink.
- If you’re making this for a crowd, you can keep it warm in a slow cooker on the “keep warm” setting.
- Want a non-alcoholic version? Swap the wine for apple cider or grape juice and skip the brandy.
Make-Ahead Notes
You can make this mulled wine a day ahead. Let it cool completely, then store it in the fridge. When you’re ready to serve, reheat it gently over low heat-don’t let it boil. It actually tastes even better the next day as the spices deepen.
Substitutions
- Sweetener: Use maple syrup, brown sugar, or agave instead of honey.
- Wine: Try white wine for a lighter twist, or even hard cider for something different.
- Brandy: No brandy? Try dark rum or skip it altogether for a lighter version.
Flavor Variations
White Mulled Wine
- Use dry white wine instead of red
- Add a splash of elderflower liqueur
- Use lemon slices instead of orange for a more citrusy note
Spiced Apple Mulled Wine
- Replace half the wine with apple cider
- Add a pinch of nutmeg and a few apple slices
Mulled Wine Sangria (Chilled)
- Let the mulled wine cool completely
- Add chopped apples, oranges, and pomegranate seeds
- Chill for at least 2 hours and serve over ice
Virgin Mulled Wine
- Use unsweetened grape or apple juice instead of wine
- Use the same spices and orange slices
- Add a splash of lemon juice for brightness
Serving Suggestions
This is one of my go-to drinks for cozy winter evenings, and it pairs beautifully with:
- Stilton or aged cheddar – bold cheeses balance the sweet spices
- Roasted nuts – the toasty crunch is a perfect match
- Dark chocolate – rich, slightly bitter chocolate plays off the wine’s fruitiness
You can also serve it alongside holiday cookies or a charcuterie board for a festive spread.
Common Questions
Can I boil the wine?
Avoid boiling! It can cook off the alcohol and make the spices taste bitter. Keep it just below a simmer.
Can I reuse the spices?
If you’re making a second batch the same day, you can reuse the spices once. After that, they’ll lose their punch.
What if it’s too sweet?
Add a splash of lemon juice or a bit more wine to balance it out.
How do I make it extra festive?
Garnish with star anise, a cinnamon stick, or a twist of orange peel. You can even rim the mugs with sugar and a pinch of cinnamon for a fun touch.
Can I make a big batch?
Absolutely. Just scale the ingredients evenly. For a party, a double batch in a slow cooker works beautifully.
A Little Background
Mulled wine has deep roots in European winter traditions. Romans were among the first to heat and spice their wine to warm up during cold campaigns. Later, it became a holiday staple across Europe-known as Glühwein in Germany, Vin Chaud in France, and Glogg in Scandinavia.
One of my favorite memories is sipping a cup at a Christmas market in Vienna, bundled in scarves and mittens, with the scent of cinnamon and citrus in the air. It’s that same cozy feeling I try to recreate every winter at home.
Whether you’re making a single batch for a quiet night in or serving it up at your next holiday gathering, this mulled wine is a guaranteed crowd-pleaser. Warm, spiced, and deeply comforting-just the way winter should taste.
