This traditional homemade mulled wine recipe is incredibly easy to make and always SO cozy and delicious.
As the chilly weather settles in, I find myself reaching for my favorite pot to brew up a batch of mulled wine. There’s just something magical about the sweet aroma of spices and citrus mingling with warm wine that feels like a warm hug in a mug. This homemade mulled wine recipe is not only simple but also fills my home with the scent of holiday cheer. Whether you’re hosting friends or enjoying a quiet evening, this recipe will become your cozy go-to.
Why I Love Making Homemade Mulled Wine
Mulled wine is more than just a drink—it’s an experience. Originating in Europe, it’s been a festive favorite for centuries, with its delightful blend of red wine, warm spices, and citrus creating a holiday classic. For me, it’s not just the taste that makes it special but the process of making it. Slowly infusing wine with spices and watching the steam rise is as comforting as the first sip.
Mulled Wine Ingredients
To begin, gather your ingredients. For this mulled wine recipe, you will need:
- Wine: There’s no need to splurge on an expensive bottle for this recipe. A mid-range dry red wine like Zinfandel, Merlot, Grenache, Cabernet Sauvignon, or Syrah is perfect. These fruity, full-bodied wines can handle the heat and the bold flavours of the spices. Alternatively, for a large batch, a quality boxed wine works well too.
- Brandy: A splash of brandy adds a warming depth and an extra kick to the mulled wine. If you’re feeling adventurous, you can experiment with orange liqueurs like Cointreau or even tawny port for a sweeter, richer finish.
- Fresh Oranges: These are key to adding brightness and a fresh citrus aroma. One orange gets sliced and simmered in the wine, while another can be used as a garnish. (Pro tip: Peel the orange before simmering to avoid any bitterness from the rind.)
- Mulling Spices: This recipe features whole cloves and star anise, my go-to choices for adding a spicy-sweet complexity. For an extra layer of flavour, toss in a few cardamom pods. Cinnamon sticks are ideal for infusing a warm, sweet aroma. If you only have ground cinnamon, it works in a pinch, but the flavour won’t be as robust.
- Sweetner: Sweetening the wine balances its tartness and enhances the spices. White or brown sugar are classic options, but I personally love using honey or maple syrup for a natural, nuanced sweetness.
Serving Ideas
I love pairing mulled wine with gingerbread cookies, cheese platters, or even roasted nuts. It’s also a showstopper for holiday gatherings, filling the room with its warm, inviting aroma.
I hope this recipe brings as much warmth and joy to your home as it does to mine. Cheers to a season full of love, laughter, and a little mulled magic!
Storing
If you have leftovers (lucky you!), mulled wine can be easily stored. Allow the mulled wine to cool completely, then transfer it to an airtight container or a mason jar. It will keep well in the refrigerator for up to 3 days. When you’re ready to enjoy it again, pour the mulled wine into a saucepan and warm it over low heat. Be careful not to let it boil, as this can alter the flavours.
Can You Make Mulled Wine in Advance?
Absolutely! Mulled wine is an excellent make-ahead drink and I think it tastes better the next day. Here’s how:
- Allow the prepared mixture to cool to room temperature, then transfer it (spices and all) to an airtight container or a large mason jar. Store it in the refrigerator for up to 3 days. When ready to serve, strain the spices and reheat the wine gently in a saucepan over low heat. The flavours will have deepened, making it even more delicious!
Like this recipe? Try more Holiday Drinks and desserts –
Mulled Wine
Course: DrinksCuisine: EuropeanDifficulty: Easy4
servings5
minutes1
hourThis traditional homemade mulled wine recipe is incredibly easy to make and always SO cozy and delicious.
Ingredients
1 bottle (750 ml) of dry Red Wine
1/2 cup Brandy
1 Orange, sliced into rounds
6 Cloves
2 inch Cinnamon sticks
2 Star Anise
1/4 cup or less Honey or Maple Syrup or your desired sweetner, adjust as per taste
Optional garnishes: citrus slices (orange and/or lemon), extra cinnamon sticks, extra star anise
Directions
- Add wine, brandy, orange slices, cloves, cinnamon, star anise, and 2 tablespoons sweetener to a large saucepan. Stir briefly to combine.
- 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 20 minutes or up to 3 hours.
- 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 warm topped with your favourite garnishes.
Notes
- Cheesecloth option: You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Then simply strain and pull out the bundle when ready to serve.
- Make ahead: Allow the prepared mixture to cool to room temperature, then transfer it (spices and all) to an airtight container or a large mason jar. Store it in the refrigerator for up to 3 days. When ready to serve, strain the spices and reheat the wine gently in a saucepan over low heat. The flavours will have deepened, making it even more delicious!
Did you try any recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section. Thanks!
