There’s something about the holidays that makes me crave a warm, cozy drink in hand to spend evenings at home. From girls nights, to nights at home decorating the tree, to curling up on the couch for movie nights, a big batch of homemade mulled wine is always a good idea.
My love for mulled wine started with my godmother, who would make her famous glögg (a Swedish spiced wine) every holiday season. Hers was always super flavorful with various spices, and was always VERY boozy (lol), but it’s what first introduced me to the magic of warm, spiced wine. While her recipe will be sealed up tight for only family members to enjoy, over the years, I’ve started making my own version, with red wine, whole spices, fresh citrus, and my secret weapon: spiced apple cider.
t’s cozy, just the right amount of sweet, and makes your entire home smell like the holidays. Plus, it’s incredibly easy to throw together and perfect for making a big batch when you have people over. What’s not to love?!
What Is Mulled Wine?
Mulled wine is a warm, spiced wine traditionally enjoyed during the colder months, especially around the holidays. It’s typically made by gently heating red wine with spices like cinnamon, cloves, and star anise, along with citrus and some type of sweetener.
Different countries have their own versions, from German & Austrian Glühwein to Scandinavian glögg, but the idea is pretty much the same: warm wine infused with all those delicious holiday flavors.
My version uses apple cider for a little natural sweetness and extra fall flavor, plus a splash of brandy for a little extra kick!
Tips & Tricks for the Best Mulled Wine
- Don’t let it boil! This is probably the most important tip. You want to gently warm the wine over low heat, allowing all those spices to infuse without boiling off too much of the alcohol or affecting the flavor. You also add the brandy right at the end to keep the alcohol from evaporating.
- Use a wine you’d actually drink. You definitely don’t need an expensive bottle, but I recommend choosing a dry, fruity red wine that you enjoy on its own. Merlot, Cabernet Sauvignon, Pinot Noir, or Garnacha are all great options.
- Use whole spices. Cinnamon sticks, whole cloves, and star anise are ideal for infusing flavor without leaving your wine gritty or cloudy.
- Adjust the sweetness to your liking. I find this to be the perfect balance of sweetness, but the amount of sweetness you need is going to entirely depend on the wine and apple cider you are using. If using a sweeter wine, reduce the brown sugar to start.
- Make it ahead of time. Mulled wine is a great make-ahead drink for entertaining. Just gently reheat it before serving, making sure it doesn’t come to a boil.
How to Serve Mulled Wine
One of my favorite things about mulled wine is how versatile it is. It’s just as perfect for a cozy date night at home as it is for a holiday party with a house full of people.
Serve it warm in heat-safe mugs or glasses, garnished with a fresh orange slice, cinnamon stick, or star anise if you’re feeling fancy. If you’re hosting, you can also transfer your mulled wine to a slow cooker on the warm setting to keep it ready for guests throughout the evening. I recommend straining out the spices and citrus once the wine has infused so the flavors don’t become too overpowering.
More Cocktail Recipes
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Simple Mulled Wine
- Total Time: 35 minutes
- Yield: 4-6
Description
This easy homemade mulled wine combines red wine, apple cider, brandy, fresh citrus, and warming spices for the ultimate cozy holiday cocktail!
Ingredients
For the Mulled Wine:
- 1 750ml bottle red wine
- 2 medium oranges
- ½ cup apple cider
- ⅓ cup packed brown sugar
- 2 cinnamon sticks
- 1 star anise
- 4 whole cloves
- 2 cardamom pods, slightly crushed
- ½ cup brandy
Instructions
For the Mulled Wine:
- Prepare the oranges. Using a vegetable peeler, remove several strips of peel from one orange, being careful to avoid the bitter white pith. Add the peel to a medium saucepan, then juice the orange directly into the pan. Thinly slice the second orange, adding half the orange slices to the pan and setting the rest aside for garnish.
- Add the red wine, apple cider, brown sugar, cinnamon sticks, star anise, cloves, and crushed cardamom pods to the saucepan.
- Heat the mixture over medium-low heat, stirring to dissolve the sugar. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally. Avoid letting the mixture boil, as this can cause the alcohol to evaporate and affect the flavor.
- Remove the saucepan from the heat and stir in the brandy. Taste and adjust the sweetness if desired.
- Strain out the orange peel and whole spices using a fine-mesh strainer. Ladle the mulled wine into heatproof mugs and garnish with a fresh orange slice and cinnamon stick. Serve warm and enjoy!
- Prep Time: 5
- Cook Time: 30
- Category: Cocktails
- Method: Stovetop
Storage
Have leftovers? Let your mulled wine cool completely, then strain out the citrus and whole spices to prevent the flavors from becoming too strong or bitter. Transfer to an airtight container or bottle and refrigerate for up to 3 days.
When you’re ready to enjoy it again, gently reheat over low heat on the stovetop until warmed through. Just be sure not to let it boil!
Frequently Asked Questions
Can I make mulled wine ahead of time?
Absolutely! In fact, the flavors have even more time to come together when you make it ahead. Let it cool, strain out the spices and citrus, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
What is the best wine for mulled wine?
I recommend using a dry, medium- to full-bodied red wine like Merlot, Garnacha, or Cabernet Sauvignon. There’s no need to splurge on an expensive bottle, but choose something you enjoy drinking!
Can I make mulled wine without brandy?
Absolutely. The brandy adds a little extra warmth and depth, but you can leave it out if you prefer a lighter drink.
Can I make mulled wine in a slow cooker?
Yes! Add all the ingredients to your slow cooker and heat on low until warmed through and fragrant, approximately 1–2 hours. Switch to the warm setting for serving, and avoid letting the wine simmer or boil.
