Christmas Mule Recipe | Festive, Refreshing Holiday Cocktail

I just made a big batch of slow cooker mulled wine recipe last evening, and I can’t wait to tell you all about it. As the aromas of cinnamon and orange floated through my kitchen, I felt cozy and festive. I invited a few friends over and they couldn’t stop sipping from the pot.

Now I’m sharing the recipe with you so you can enjoy it too — whether for a holiday gathering or a quiet evening by the fire. If you’re planning a festive menu, you can also try making Quick Cranberry Meatballs (Christmas Recipe) for a savory holiday pairing.

Ingredients

Here’s what you’ll need — along with tips from my own trials:

2 (750 ml) bottles dry red wine — pick one you’d enjoy drinking, since the wine’s character still shows through
1 large orange — zest (in strips) plus juice, for brightness and citrus notes
3 cinnamon sticks — whole sticks release flavor slowly without getting gritty
8 whole cloves — use whole so you can strain them out later
1 tablespoon allspice berries — adds depth and warmth without overpowering
1 star anise pod — gives a subtle licorice note
½ cup dark brown sugar — brown sugar adds molasses richness better than plain white
1 cup brandy — optional but helps lift the flavors and add body
(For garnish/serving) orange slices, extra cinnamon sticks, star anise

Note: serves about 12 people (depending on your mug size)

Variations

Sugar-free / lighter version: Replace the ½ cup brown sugar with ¼ to ⅓ cup honey or maple syrup (and taste as you go).
Non-alcoholic version: Swap the wine (or part of it) with unsweetened grape juice or apple cider — just don’t boil it too hard.
Extra spice kick: Add crushed cardamom pods or a pinch of freshly grated nutmeg.
Fruit twist: Try adding pomegranate seeds or cranberries for extra tang and color.
White wine version: Use a crisp, fruity white wine if you don’t prefer red.

Cooking Time

Prep Time: ~10 minutes
Cooking Time: ~1 hour on LOW in the slow cooker (plus a buffer to keep it warm)
Total Time: ~1 hour 10 minutes

Equipment you need

Slow cooker / crockpot — to gently heat and hold at serving temperature
Vegetable peeler or zester — to make orange zest strips
Fine mesh strainer — to remove spices and citrus peel before serving
Ladle or heatproof serving spoon — to serve the mulled wine

How to Make Slow Cooker Mulled Wine

Prepare the citrus and spices

I start by zesting the orange into long strips (a vegetable peeler works great) and then squeezing out its juice. I combine the zest, juice, cloves, cinnamon sticks, allspice, and star anise.

Assemble in the slow cooker

I pour both bottles of red wine into the slow cooker, then add the citrus and spice mixture along with the dark brown sugar (reserving the brandy for later). I stir gently so the sugar dissolves.

Heat and infuse

I set the slow cooker to LOW and let it warm for about one hour — not boiling, but hot enough for flavors to meld. Once the hour is up, I switch to WARM, strain out the solids with a fine mesh strainer, and stir in the brandy. Then I’m ready to ladle and serve.

Additional Tips for Making this Recipe Better

From my own experience making this again and again, here are tips I’d pass along:

Always taste before adding brandy or extra sugar — the wine and spices may already be balanced.
Use whole spices instead of ground — powder floats, gives uneven texture, and is harder to filter.
Don’t let the mixture come to a boil — high heat will evaporate alcohol and make the wine taste bitter.
For a cleaner finish, strain through cheesecloth in addition to a sieve if your mesh strainer is coarse.
Keep the slow cooker on a “keep warm” setting once done so guests can serve themselves all evening.

How to Serve Slow Cooker Mulled Wine

I love serving this in heatproof mugs or glass mugs (with handles). To make it extra festive, I drop in an orange slice flecked with cloves, and place a cinnamon stick or star anise on top.

I sometimes thread a slice of orange onto the rim too. For gatherings, I arrange mugs on a tray with extra garnishes nearby so guests can pick their topping. A sprig of rosemary or a few cranberries floating on top can add color and flair.

Nutritional Information

Here’s an approximate breakdown per serving (assuming 12 servings):

Calories: ~91 kcal
Protein: ~1 g
Carbohydrates: ~12 g
Fat: ~1 g

These are rough estimates, and will vary depending on wine choice, sugar amount, and serving size.

Make Ahead and Storage

Make Ahead

You can prepare the mulled wine up to a day ahead. After cooking, let it cool completely, strain off all solids, and refrigerate in an airtight container. Before serving, reheat gently (see below) and stir in brandy just before serving.

Freezing & Reheating

I don’t usually freeze mulled wine, because the alcohol content prevents it from freezing solid. If you do freeze, use ice-cube trays for small portions and thaw slowly.
To reheat, I warm it gently in a pot over low heat — avoid boiling — or return it to the slow cooker on LOW.

How Long It Stays Fresh

Stored in the fridge, this mulled wine remains good for up to 3 days. After that, flavor may degrade and aromatic notes fade.

Why You’ll Love This Recipe

Here’s why I’m excited to share it:

It’s incredibly easy to prepare — just combine and let your slow cooker do the work.
It fills your home with amazing fragrance — cinnamon, orange, and spices in the air.
It’s versatile — you can tweak sweetness, spice, alcohol level, or use non-alcoholic versions.
It’s perfect for entertaining — the slow cooker lets guests self-serve all evening.
It allows for customization — you can add extra spices, fruits, or even make it white wine–based.

Ash Tyrrell