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Easy Mulled Wine Recipe
Ash Tyrrell

Easy Mulled Wine Recipe

I still remember the first time I made mulled wine at home my whole kitchen smelled like a holiday market within minutes. I was honestly surprised how little effort it took to turn a regular bottle of red wine into something that felt so festive and special. Ever since that first batch, I make it every time friends come over during the colder months.
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Prep Time 5 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 bottle 750 ml dry red wine — the base of the drink, pick a fruity, full-bodied bottle so the flavor holds up to the spices
  • ¼ cup brandy — adds warmth and depth orange liqueur works as a tasty swap
  • 1 orange sliced into rounds — brings natural sweetness and citrus aroma to the pot
  • 8 whole cloves — a classic mulling spice that gives that signature holiday scent
  • 2 cinnamon sticks — infuses warm woodsy flavor as it simmers
  • 2 whole star anise — adds a subtle licorice note that balances the citrus
  • 2 to 4 tablespoons sugar honey, or maple syrup — sweetens the wine, start low and add more to taste
  • Optional garnish: extra citrus slices cinnamon sticks, or star anise — makes each mug look extra inviting

Method
 

  1. Pour the wine and brandy into your saucepan, then add the orange slices, cloves, cinnamon sticks, star anise, and two tablespoons of your chosen sweetener. Give everything a quick stir so the spices are evenly distributed through the liquid. I like to do this step first so the spices have more time to mingle with the wine while it heats.
  2. Place the pot over medium-high heat and let it warm until it is just about to simmer, but never let it actually boil. Boiling wine burns off the alcohol and can make the flavor taste flat, so I always keep a close eye on it during this stage. Once you see the first tiny bubbles forming, turn the heat down right away.
  3. Reduce the heat to low, cover the pot, and let the wine simmer gently for at least 15 minutes. I often let mine go for closer to 45 minutes to an hour because the flavor only gets better the longer it sits. If you have the time, a longer simmer is always worth it.
  4. Once the wine smells fragrant and spiced, use a fine mesh strainer to remove the orange slices, cloves, cinnamon sticks, and star anise. Give it a taste at this point, and stir in a little extra sweetener if it needs it. I usually end up adding one more tablespoon of honey here because my taste runs a bit sweet.
  5. Ladle the strained mulled wine straight into heatproof mugs while it is still warm. I like to drop in a fresh cinnamon stick or a slice of orange on top for a nice festive touch. Serve it right away so everyone gets to enjoy it piping hot.

Notes

  • I always peel the orange before adding it to the pot, since I found that the pith can make the wine taste slightly bitter if left on.
  • I never let my wine come to a full boil, because I learned the hard way that it cooks off the alcohol and dulls the flavor.
  • I like tying my whole spices in a small cheesecloth bundle so I don't have to chase down loose cloves while straining later.
  • I taste my mulled wine at least twice while it simmers, since the sweetness and spice level change a lot the longer it cooks.
  • I double the batch whenever I am hosting more than four people, since this drink always disappears fast at parties.