Few things say “holiday” like a pot of mulled wine warming on the stove, filling the kitchen with orange and cinnamon. It’s wonderfully simple — red wine, citrus, and warm spices gently warmed together until everything melds. Easy enough to throw together for yourself, and just as easy to scale up for a party.
The single biggest tip: keep it low and slow. Let it simmer too hard and the flavor flattens and the alcohol cooks off faster than you’d like.
Why This Works
Warming the wine gently — never boiling it — coaxes the flavors out of the orange and whole spices while preserving the wine’s body and a touch of its alcohol. Whole spices like cinnamon sticks, cloves, and star anise infuse slowly and cleanly, and a little honey rounds out any sharpness in the wine for a smooth, cozy drink.
Ingredient Notes & Substitutions
- Wine: An inexpensive, fruity red like Merlot, Zinfandel, or Cabernet — no need for anything pricey, since you’re spicing it.
- Citrus: Fresh orange slices add bright, fragrant oils. A few clementines work too.
- Spices: Use whole spices, not ground, so the wine stays clear and the flavor is clean.
- Sweetener: Honey or brown sugar to taste, plus an optional splash of brandy or rum.
Tools You’ll Need
Festive Mulled Wine
Ingredients
- 1 bottle (750 ml) red wine (Merlot, Zinfandel, or Cabernet Sauvignon)
- 1 orange, thinly sliced
- 8 whole cloves
- 2 cinnamon sticks
- 2-3 star anise
- 1/4 cup honey or brown sugar adjust to taste
- 1/4 cup brandy or rum optional
Instructions
- Pour the red wine into a large saucepan or pot over low heat. Do not let it boil.
- Add the sliced orange, cloves, cinnamon sticks, star anise, and honey or sugar.
- Stir gently and let it warm on low heat for 20-30 minutes to allow the flavors to infuse.
- If using, add the brandy or rum just before serving.
- Taste and adjust the sweetness or spice as needed.
- Strain for a smoother drink, or leave the spices in for stronger flavor. Serve warm.
Notes
Common Mistakes to Avoid
- Letting it boil: Boiling cooks off the alcohol and dulls the flavor. Keep it at a gentle, steamy warmth.
- Too many cloves: Cloves can quickly overpower everything else. Stick to the amount called for.
- Using ground spices: They make the wine gritty and cloudy. Whole spices keep it clear.
Variations
- Deeper sweetness: Use maple syrup in place of honey.
- Fruitier: Add a splash of apple cider for a sweeter, mellower drink.
- Non-alcoholic: Make it with grape juice and apple cider plus the same spices.
Storage
Store leftover mulled wine in a sealed container in the refrigerator for up to 3–4 days. Reheat it gently on the stove, taking care not to let it boil. For a party, you can keep it warm in a slow cooker on the LOW or WARM setting.
Frequently Asked Questions
What wine is best for mulled wine?
An inexpensive, fruity dry red like Merlot, Zinfandel, or Cabernet Sauvignon. There’s no need to use anything expensive.
Can I make it non-alcoholic?
Yes — use grape juice and apple cider in place of the wine, with the same spices and orange.
Can I make it ahead?
Yes. Refrigerate it and rewarm gently, or keep it warm in a slow cooker for serving at a gathering.
Why shouldn’t it boil?
Boiling burns off the alcohol and flattens the flavor. A gentle warmth is all you need to infuse the spices.
Pair this with our creamy Homemade Eggnog for the ultimate holiday drinks spread, or serve alongside our Holiday Baked Brie with Cranberries for a cozy festive gathering.
See the full kitchen lineup on our Tools & Equipment page.
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