This traditional homemade mulled wine recipe is incredibly easy to make and always SO cozy and delicious.
Mmmmm…mulled wine. ♡
Also known as glühwein, vino caliente, glögg, vin brulé, bisschopswijn, vin chaud, candola, vinho quente…or literally a hundred other names, depending on where in the world life may find you. It seems like just about everyone in the world loves some hot wine. And clearly, I can vouch that you all do too!
We first shared this recipe five years ago after returning home from a chilly trip to Europe where my friends I loved warming up mugs of hot wine each evening in the pubs. Since then, literally hundreds of thousands of you have pulled up this recipe to simmer warm batches for yourself. (Amazing!) I now find myself living back in the continent where I first fell in love with the drink, where we have been served warm mugs of mulled wine at nearly every holiday gathering and Christmas market and food festival we attend. In our first holiday season away from home, this festive drink has felt more comforting and nostalgic and delicious as ever.
So today, in honor of my mulled wine recipe’s 5 year-iversary on the blog, I thought I would bump it back up to the top of the site (along with a new step-by-step video and fresh photos) for those of you who may also looking to simmer a cozy batch for yourself this winter. Because after having made this recipe dozens and dozens of times myself over the years, I am absolutely convinced that homemade mulled wine just about the easiest recipe ever for winter and holiday entertaining. It literally just takes about 5 minutes to prep and can be made either on the stovetop or in a slow cooker. It’s easy to scale anywhere from a “date night” to two…up to big holiday parties with dozens. It’s totally customizable with your favorite spices and liqueurs. And it’s guaranteed to make your home smell absolutely amazing and warm everyone up on a chilly winter night.
So grab a bottle of wine and let’s get to mulling!
Mulled Wine Recipe | 1-Minute Video
Mulled Wine Ingredients
To begin, gather your ingredients. For this mulled wine recipe, you will need:
- Wine: No need to splurge on a pricey bottle — a mid-range bottle of dry red or white wine will do. (Or if you’re making a big batch, this is a great recipe to break out a nicer boxed wine too!) The best wine for mulled wine will be fruity and full-bodied, so that it can withstand the heat and not have its flavor completely drowned out by the aromatics. I recommend looking for a bottle of Zinfandel, Merlot, Grenache, Cabernet Sauvignon or Syrah.
- Brandy: Similar to sangria, it’s also traditional to spike your mulled wine with an extra bit of liqueur. Brandy is the traditional choice, but Cointreau (or another orange liqueur) or tawny port are also delicious alternatives.
- Fresh oranges: One of which we will slice and mull in the wine, one of which you can slice and use as a garnish if you’d like. (Edit: To minimize bitterness, I recommend peeling the orange before simmering it in the wine.)
- Cinnamon: I love the making mulled wine with cinnamon sticks, but you could whisk in some ground cinnamon if that’s what you have on hand.
- Mulling spices: These vary in mulled wine from country to country, but whole cloves and star anise are my favorites, plus perhaps a few cardamom pods.
- Sweetener: Feel free to add your favorite sweetener to taste. White or brown sugars are classic options, but I prefer to naturally sweeten mine with either maple syrup or honey.
How To Make Mulled Wine
To make mulled wine, simply…
- Combine ingredients. Combine all ingredients in a saucepan and give them a quick stir.
- Simmer. Heat until the wine almost reaches a simmer over medium-high heat. (Avoid letting it bubble in any way. Alcohol begins to vaporize at 172°F, so take care to ensure that the wine does not evaporate.) Reduce heat to low, cover completely, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Strain and season. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, star anise and ginger. Give the mulled wine a taste, and stir in your desired amount of extra sweetener if needed.
- Serve. Serve warm in heatproof mugs, topped with your favorite garnishes.
Possible Variations
Want to customize this mulled wine a bit? Feel free to…
- Use white wine: This recipe is also delicious (and lovely) when made with a dry white wine.
- Use a chai tea bag: In place of the cloves and star anise, feel free to steep 1 or 2 chai tea bags in the mulled wine (preferably caffeine-free, if you are serving this to a group in the evening).
- Add different aromatics: Feel free to add in whatever aromatics sound fun! Fresh ginger slices, cardamom pods, nutmeg, allspice or lemon zest are some other great aromatics to try.
- Add garnishes: For a festive touch, feel free to sprinkle some fresh cranberries in the pot a few minutes before serving.
- Make Crock Pot mulled wine: You are also welcome to try making mulled wine in the slow cooker with the setting on low. I just want to clearly caution that slow cookers can run the gamut when it comes to what they consider a “low” temperature. So if you use a slow cooker, be sure to keep a very close eye on it to ensure that the wine is not accidentally overheated and simmering.
More Holiday Drink Recipes
Looking for more festive holiday drink ideas? Here are a few more favorite holiday drink recipes:
Mulled Wine
Ingredients
- 1 (750 ml) bottle of dry red wine
- 1/4 cup brandy (or orange liqueur)
- 1 orange, sliced into rounds (if you would like a less-bitter drink, peel the oranges)
- 8 whole cloves
- 2 cinnamon sticks
- 2 star anise
- 2 to 4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener)
- optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise
Instructions
- Combine ingredients. Add wine, brandy, orange slices, cloves, cinnamon, star anise, and 2 tablespoons sweetener to a large saucepan. Stir briefly to combine.
- Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed.
- Serve. Serve warm in heatproof mugs, topped with your favorite garnishes.
Notes
Did you make this?Let me know how it turned out in the comments below!
Lady! That was awesome.
I thought by I will do next time is to reduce the brandy n spices by 50%. Personally I found the inhaling of the brandy and the spices was initially overpowering. Simple trick was breathe out instead of in.
On the plus side the cook doesn’t like it so there was more for me.
Fantastic recipe. You have done good.
Everyone loved it.. so easy to make.. thank you
btw, sugar is a natural sweetener.
This was really yummy. But note that the boiling point of ethanol is 78 degrees, so if you’re going to simmer this for any length of time (like you should to get the flavour out of the orange slices and spices), you need to wait until the end to add the brandy, because even a very hot almost boiling temp will burn off your alcohol. I couldn’t find star anise so left it out, and I used brown sugar… and it was still amazing. I like to start with a 1.5 liter bottle of cabernet, then after mulling I transfer it back into the wine bottle and pop it in the fridge. I enjoy it apres ski, or apres snowshoe, or apres shoveling the driveway… or even apres work. Just pour a small mug and pop it in the microwave to heat it up. It warms you up from the inside out!
Sorry, I forgot your 5 stars when I left my compliments to the chef. Thanks again for keeping your recipe simple and truly tasty,
So tasty and easy, great recipe thanks!
Made a batch and made wreaths with friends .Perfect!
We love adding in lots of fresh ginger too!
I think 5-8 min on the stove to simm is enough, then you need to take it aside for 30-90 min, bourbon/stronger liquor is added right before you take it off (but allow it to warm a little with the mix). This way you can preserve the alcohol, otherwise it becomes a sour mess 😂. Before serving, it needs to be warmed again, but keeping on the stove for so long isn’t necessary… I add black pepper too, if you are a fan. Happy sipping ;)
Chai, not chai tea. Chai is Hindi for tea, friend. :)
Thank you for your detailed recipe, I added wine at the very end. Delicious
Forgot to mention that I simmer all in grape juice first then add wine for a bit of kick.