I’ve perfected my Best Mulled Wine Recipe for the festive holiday season by adding one unexpected pantry spice that flips the usual ingredient lineup.

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I always thought gluhwein was just the holiday thing everyone drinks because they should. Then I made one that lets Merlot and cinnamon sticks actually talk to each other, and holy moly, it’s way more interesting.

The scent sneaks up on you, then little bright notes poke through, so you keep guessing whats next. I tweak it every time, sometimes too bold, sometimes too shy, but it never sits flat.

If youre the curious type who likes a small surprise in a mug, this Mulled Wine Easy Recipe might be the one that makes you rethink what a simple drink can do.

Ingredients

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Red wine gives body, tannins, antioxidants like resveratrol, adds fruity, slightly bitter backbone
Honey or sugar sweeten, carbs for quick energy, honey adds floral notes and depth
Orange brings vitamin C, citrus brightness and acidity, peels add fragrant oils
Cinnamon warms, lends sweet spicy flavor, may help blood sugar regulation a little
Cloves punchy and aromatic, add bitterness and spice, contain eugenol with antioxidant properties
Ginger adds warm heat, aids digestion, provides slight peppery bite and fresh aroma
Brandy or rum boosts alcohol, gives caramel depth and rounding, optional but cozy

Ingredient Quantities

1 bottle (750 ml) dry red wine like Merlot or Cabernet Sauvignon

1/4 cup honey or 1/3 cup granulated sugar

1/4 cup brandy or dark rum, optional

1 large orange, thinly sliced

1 lemon, thinly sliced, optional

3 cinnamon sticks

6 whole cloves

2 star anise

4 green cardamom pods, lightly crushed

1 inch piece fresh ginger, thinly sliced

1 vanilla bean split lengthwise or 1 tsp vanilla extract

1/2 cup water or unsweetened orange juice

How to Make this

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1. Lightly crush the cardamom pods with the back of a spoon, split the vanilla bean and scrape the seeds (or measure 1 tsp vanilla extract if you prefer), thinly slice the orange and the lemon if using, and slice the ginger thinly.

2. In a medium saucepan combine 1/2 cup water or unsweetened orange juice with the honey or sugar, and add the cinnamon sticks, whole cloves, star anise, crushed cardamom, ginger and the vanilla seeds plus the empty pod if using the bean.

3. Warm the spice mixture over medium heat just until it simmers and the sweetener dissolves, about 4 to 6 minutes, to bloom the spices and make them fragrant.

4. Add the orange slices (and the lemon slices if you chose to use them). You can stud a few orange slices with cloves so they’re easier to fish out later, if you want.

5. Pour in the bottle of red wine and lower the heat so the liquid is hot but not boiling; keep it below a simmer. Boiling will burn off the subtle flavors and the alcohol.

6. Gently heat on low for 20 to 30 minutes so the wine takes on the spice and citrus flavors, stirring now and then. Don’t rush it, this is where the flavor happens.

7. Taste and adjust sweetness, adding a little more honey or sugar if needed and stir until dissolved. If you used vanilla extract, stir it in now off the heat.

8. Remove from heat and stir in the brandy or dark rum if you want the extra kick, then let the pot sit a minute so big bits settle.

9. Strain the mulled wine through a fine mesh sieve into a heatproof pitcher, discard the solids, and serve warm in mugs with an orange slice and a cinnamon stick for garnish. Keep any leftovers warm on the lowest stove setting or in a slow cooker set to warm.

Equipment Needed

1. Medium saucepan (2 to 3 qt) for infusing the spices and wine
2. Wooden or heatproof spoon for stirring and crushing cardamom a bit with the back of it
3. Sharp knife for slicing orange, lemon and ginger
4. Cutting board
5. Measuring cups and spoons for the water/juice, honey/sugar and rum/brandy
6. Fine mesh sieve or strainer to catch the spices
7. Heatproof pitcher or ladle and mugs for serving
8. Slotted spoon or tongs to fish out orange slices and big spice bits
9. Bottle opener (dont forget) and a slow cooker or the lowest stove setting to keep leftovers warm

FAQ

How long should I mull the wine?

Warm it gently for about 20 to 30 minutes so the spices can infuse, dont let it come to a boil or the alcohol will cook off and the wine can turn bitter.

Can I make this non alcoholic?

Yes, swap the wine for unsweetened grape juice, cranberry juice or apple cider and follow the same method, you might want to cut back a little on the added water or sweetener.

Can I make it ahead and keep it warm at a party?

Make it a day ahead and refrigerate, then reheat gently before serving. To keep warm use a slow cooker on low for a few hours but keep it below a simmer so it wont get bitter.

How should I store leftovers and how long do they last?

Cool, cover and refrigerate up to 3 to 4 days. Reheat slowly without boiling. You can also freeze in an airtight container for about a month.

Can I change the spices or sweetener?

Absolutely, swap honey for maple syrup or brown sugar, add or drop spices to taste. Remember to strain out whole spices after simmering so they dont keep infusing and get bitter.

Which wine should I use and can I add extra booze?

Use a dry red like Merlot or Cabernet Sauvignon, avoid cheap "cooking" wine. If you want more warmth add brandy or dark rum (the recipe gives 1/4 cup) and stir it in off the heat so you keep more of the flavor.

Mulled Wine Recipe Substitutions and Variations

Red wine: For a non alcohol option use about 3 cups unsweetened pomegranate or black grape juice plus 1 tbsp red wine vinegar or 1/4 cup strong black tea to mimic tannins; you can also do 50/50 juice and brewed rooibos for depth.
Honey or granulated sugar: Swap with 1/4 cup maple syrup, or 1/3 cup packed brown sugar, or 3 tbsp agave nectar; if you use a liquid sweetener taste and reduce other liquid a little.
Brandy or dark rum: Replace with 2 tbsp orange liqueur like Cointreau or 2 tbsp amaretto; for alcohol free use 2 tbsp extra orange juice plus 1 tsp vanilla extract or 1/2 tsp brandy extract.
Vanilla bean: Use 1 tsp vanilla extract, or 1/2 tsp vanilla paste, or 1/4 tsp vanilla powder; if using extract add it near the end so the flavor stays bright.

Pro Tips

– Bloom the spices first. Heat them in the water or orange juice until fragrant for a few minutes, this wakes up the flavors and makes the mulled wine taste way richer. Dont rush it, low heat and time matter more than stirring.

– Pick a wine you’d actually drink by itself, not the cheapest or the priciest. A fruity Merlot or medium Cab works great, but if it tastes bad on its own it wont improve much when spiced.

– If you can, use a split vanilla bean and add the pod while simmering, it gives a deeper rounded flavor; if you only have extract add it off the heat so it doesnt cook out. Stud a couple orange slices with cloves so theyre easy to fish out later.

– Make it ahead and rewarm gently. Mulled wine often tastes better the next day after resting, just warm it slowly and keep it below simmering so you dont burn off the aroma or the alcohol.

Mulled Wine Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’ve perfected my Best Mulled Wine Recipe for the festive holiday season by adding one unexpected pantry spice that flips the usual ingredient lineup.

Servings

servings

Calories

150

kcal

Equipment: 1. Medium saucepan (2 to 3 qt) for infusing the spices and wine
2. Wooden or heatproof spoon for stirring and crushing cardamom a bit with the back of it
3. Sharp knife for slicing orange, lemon and ginger
4. Cutting board
5. Measuring cups and spoons for the water/juice, honey/sugar and rum/brandy
6. Fine mesh sieve or strainer to catch the spices
7. Heatproof pitcher or ladle and mugs for serving
8. Slotted spoon or tongs to fish out orange slices and big spice bits
9. Bottle opener (dont forget) and a slow cooker or the lowest stove setting to keep leftovers warm

Ingredients

1 bottle (750 ml) dry red wine like Merlot or Cabernet Sauvignon
1/4 cup honey or 1/3 cup granulated sugar
1/4 cup brandy or dark rum, optional
1 large orange, thinly sliced
1 lemon, thinly sliced, optional
3 cinnamon sticks
6 whole cloves
2 star anise
4 green cardamom pods, lightly crushed
1 inch piece fresh ginger, thinly sliced
1 vanilla bean split lengthwise or 1 tsp vanilla extract
1/2 cup water or unsweetened orange juice

Directions

Lightly crush the cardamom pods with the back of a spoon, split the vanilla bean and scrape the seeds (or measure 1 tsp vanilla extract if you prefer), thinly slice the orange and the lemon if using, and slice the ginger thinly.
In a medium saucepan combine 1/2 cup water or unsweetened orange juice with the honey or sugar, and add the cinnamon sticks, whole cloves, star anise, crushed cardamom, ginger and the vanilla seeds plus the empty pod if using the bean.
Warm the spice mixture over medium heat just until it simmers and the sweetener dissolves, about 4 to 6 minutes, to bloom the spices and make them fragrant.
Add the orange slices (and the lemon slices if you chose to use them). You can stud a few orange slices with cloves so they’re easier to fish out later, if you want.
Pour in the bottle of red wine and lower the heat so the liquid is hot but not boiling; keep it below a simmer. Boiling will burn off the subtle flavors and the alcohol.
Gently heat on low for 20 to 30 minutes so the wine takes on the spice and citrus flavors, stirring now and then. Don’t rush it, this is where the flavor happens.
Taste and adjust sweetness, adding a little more honey or sugar if needed and stir until dissolved. If you used vanilla extract, stir it in now off the heat.
Remove from heat and stir in the brandy or dark rum if you want the extra kick, then let the pot sit a minute so big bits settle.
Strain the mulled wine through a fine mesh sieve into a heatproof pitcher, discard the solids, and serve warm in mugs with an orange slice and a cinnamon stick for garnish. Keep any leftovers warm on the lowest stove setting or in a slow cooker set to warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.