Name: Mulled Wine Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European
Ingredients: 1 (750 ml) bottle of dry red wine; 1/4 cup brandy (or orange liqueur); 1 orange, sliced into rounds (peel the orange for a less-bitter drink if preferred); 8 whole cloves; 2 cinnamon sticks; 2 star anise; 2 to 4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener); Citrus slices (orange, lemon, and/or lime); Extra cinnamon sticks; Extra star anise

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Nothing quite beats the cozy feeling of sipping warm mulled wine on a chilly evening, and this Mulled Wine Recipe is my go-to for creating that perfect comforting drink. It’s packed with aromatic spices and just the right touch of sweetness, making it ideal for holiday gatherings or simply curling up with a good book. Trust me, once you make this, it’ll become your favorite winter staple too!

What I love most about this Mulled Wine Recipe is how simple it is to customize — you can easily adjust the sweetness or spice level to suit your taste. Plus, it fills your home with such an inviting fragrance that your friends and family will be eagerly asking for a cup as soon as they walk in. It’s like an instant mood lifter in a mug.

Ingredients You’ll Need

This Mulled Wine Recipe uses classic ingredients that work together to create a beautifully balanced flavor perfect for warming up any occasion. When shopping, look for good-quality dry red wine – it makes a big difference in the final taste.

Dry red wine: I use something like a Merlot or Cabernet Sauvignon because their robust flavors hold up well to the spices.
Brandy (or orange liqueur): Adds a lovely warmth and depth—feel free to pick whichever you prefer or have on hand.
Orange: I slice it into rounds, but if you want a sweeter, less bitter taste, peeling the orange first works wonders.
Whole cloves: These provide that classic spicy kick; I usually poke them into the orange slices to keep things neat.
Cinnamon sticks: Essential for that cozy, warm aroma and flavor.
Star anise: Adds a subtle licorice note that pairs perfectly with the other spices.
Sweetener (sugar, honey, or maple syrup): I often use maple syrup because it lends a subtle richness, but any sweetener you like will do—adjust to your taste.
Optional garnishes (citrus slices, extra cinnamon sticks, star anise): These make for a beautiful presentation and an extra burst of spice.

Variations

One of my favorite things about this Mulled Wine Recipe is how adaptable it is. I often tweak it depending on the season or who’s coming over – and I encourage you to do the same! You can make it lighter, spicier, or even non-alcoholic by swapping some ingredients.

Non-alcoholic version: I’ve replaced the wine with grape juice and added extra spices; it’s just as cozy, and kids love it too!
Spice it up: Sometimes I add a few cardamom pods or fresh ginger slices for an extra zing — perfect if you like bolder flavors.
Sweetness level: Don’t hesitate to experiment with honey, agave syrup, or brown sugar depending on your preference — it’s all about what sings to your palate.

How to Make Mulled Wine Recipe

Step 1: Gather and prep your ingredients

Start by slicing your orange into thin rounds—remember, if you want to avoid bitterness, peel the oranges before slicing. I like to stick the whole cloves right into the orange slices; it keeps them from floating aimlessly in the pot and makes a pretty garnish later on.

Step 2: Combine wine and spices in a pot

Pour the red wine into a heavy-bottomed saucepan and add the brandy or orange liqueur. Toss in your orange slices, cinnamon sticks, star anise, and cloves. Stir in your preferred sweetener to taste—start with 2 tablespoons and add more if needed after it’s warmed through. Pro tip: Keep the heat low and avoid boiling, or you’ll burn off the alcohol and deepen the bitterness.

Step 3: Warm it gently and let flavors meld

Heat the mixture on low for about 20 to 30 minutes. You want it steaming hot, not boiling — a gentle simmer is perfect. This step is key because it allows the spices to infuse the wine beautifully. Occasionally give it a little stir and breathe in that amazing aroma—the best part of making mulled wine!

Step 4: Taste and adjust before serving

Before you ladle it out, give it a quick taste. If it needs a bit more sweetness or spice, feel free to add in a little extra honey or cinnamon now. Once it’s just right, strain out the spices and orange slices or leave them in for a rustic look—either way works great.

How to Serve Mulled Wine Recipe

Garnishes

I love serving this Mulled Wine Recipe with a fresh orange slice tucked on the rim and a cinnamon stick in the glass—it adds a festive charm and lets guests keep the warm spice flavors going as they sip. Sometimes I toss in a star anise for that elegant touch and that subtle licorice aroma.

Side Dishes

Mulled wine pairs wonderfully with hearty, savory snacks that complement its spices. Think roasted nuts, aged cheeses like cheddar or gouda, or even spiced cookies and gingerbread for a sweet combo. I’ve found that having a charcuterie board nearby is always a crowd-pleaser.

Creative Ways to Present

For holiday parties, I pour my mulled wine into clear glass mugs or heatproof stemless wine glasses so the beautiful garnishes and rich color shine through. Another fun idea is serving it from a big punch bowl with a ladle—just make sure to keep it warm gently on a burner or in a slow cooker to keep everyone cozy and sipping all night.

Make Ahead and Storage

Storing Leftovers

If you have any mulled wine left, I store it in a sealed container in the fridge for up to three days. Before drinking again, simply reheat gently on the stove—never boil it back up, or you’ll lose the delicate flavors. On busy nights, this makes a perfect quick fix.

Freezing

Freeze mulled wine? I’ve tried it, but honestly, the texture and spice flavors don’t come back quite as vibrant. If you want to keep the convenience, I recommend only freezing the spiced wine base without the fresh orange slices and brandy, then mix fresh ingredients when you’re ready to serve.

Reheating

When reheating leftover mulled wine, I pour it into a saucepan and warm it over low heat, stirring occasionally until it’s steaming but not boiling. Pouring directly from the fridge into a hot pan can cause bitter flavors to develop, so give it a few minutes at room temperature if you can.

FAQs

Can I use any type of red wine for mulled wine?

You want to choose a dry red wine with good body, like Merlot, Zinfandel, or Cabernet Sauvignon. Avoid expensive bottles—mulled wine doesn’t need premium wine—but steer clear of very cheap or overly tannic wines, as they can make the drink taste bitter.
How long can I keep mulled wine after making it?

Stored in the refrigerator in an airtight container, mulled wine will keep well for up to three days. Beyond that, the flavors begin to dull, and it may develop off tastes.
Is it okay to boil mulled wine?

Boiling is not recommended because it evaporates the alcohol and can make the wine taste bitter. Instead, gently warm it on low heat until it’s hot but not boiling to preserve the flavor and warmth.
Can I make mulled wine ahead of time?

Absolutely! You can prepare mulled wine a day ahead, store it in the fridge, and gently reheat just before serving. This can actually help the flavors meld even more deeply.
What are some good garnishes for mulled wine?

Citrus slices, cinnamon sticks, and star anise are classic garnishes that enhance both the look and flavor. Fresh rosemary sprigs can also add a lovely herbal note if you want to try something different.

Final Thoughts

This Mulled Wine Recipe is one of those keepsakes you’ll want to share with friends and family year after year. It’s simple enough to whip up on any chilly night, but special enough for holiday celebrations or cozy weekends in. Give it a try—I promise you’ll love how it fills your home with warmth and your heart with comfort.