Ingredients
Scale
- 1 bottle (750ml) red wine (Merlot, Cabernet Sauvignon, or Zinfandel)
- 1 large orange, sliced into rounds
- ¼ cup honey or brown sugar (adjust to taste)
- 3 cinnamon sticks
- 6-8 whole cloves
- 3 star anise (optional but recommended)
- 2 cardamom pods, lightly crushed (optional)
- ¼ cup brandy or orange liqueur (optional)
Instructions
- Combine ingredients in pot: Pour the entire bottle of red wine into a large pot or Dutch oven. Add the orange slices, honey or brown sugar, cinnamon sticks, cloves, star anise, and cardamom if using. Stir gently to help the sweetener begin dissolving.
- Heat gently: Place the pot over medium-low heat. Heat the mixture slowly, stirring occasionally to dissolve the honey or sugar completely. This should take about 8-10 minutes. Do not let the wine boil as this will cook off the alcohol and can create bitter flavors.
- Simmer and infuse: Once the wine is steaming and small bubbles form around the edges (around 160-180°F), reduce heat to low. Let the mulled wine simmer very gently for 10-15 minutes to allow the spices to infuse. The longer it simmers (without boiling), the more developed the flavors become.
- Taste and adjust: After simmering, taste the mulled wine carefully (it’s hot!). Add more honey if you prefer it sweeter, or let it simmer longer if you want stronger spice flavors. The spices should be prominent but balanced, not overwhelming.
- Add spirits (optional): If using brandy or orange liqueur, remove the pot from heat and stir it in now. This preserves the alcohol content of the spirits while adding complexity.
- Strain and serve: Using a ladle and fine mesh strainer, pour the mulled wine into heat-resistant mugs or glasses. Alternatively, leave the spices in for visual appeal and rustic presentation, just warn guests not to drink them.
- Garnish: Add a fresh orange slice and a cinnamon stick to each mug for beautiful presentation and aromatic enhancement.
- Keep warm: If serving at a party, transfer the strained mulled wine to a slow cooker set on warm, or keep the pot on the lowest heat setting. Serve within 2-3 hours for best flavor.
Notes
- Don’t use expensive wine; mid-range ($8-12) bottles work perfectly
- Never let the wine boil or it will become bitter and lose alcohol
- Taste before adding all the sweetener; some wines need less
- For larger batches, multiply recipe and use multiple pots or a large stockpot
- Mulled wine continues to develop flavor as it sits
- Can be made up to 2 days ahead and gently reheated
- For non-alcoholic version, substitute wine with grape juice or cranberry juice
- Adjust spices to taste; some prefer more cinnamon, others more cloves
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beverage / Hot Cocktail
- Method: Stovetop
- Cuisine: European
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup (8 oz)
- Calories: 185
- Sugar: 14g
- Sodium: 8mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg