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Mulled Wine is one of my favorite ways to make the holidays instantly feel cozier. This easy Mulled Wine Recipe combines red wine, apple cider, fresh orange and whole warming spices in one pot for a festive drink that’s sweet, spiced and incredibly easy to make. Serve it for a holiday party, Christmas dinner or any chilly night that calls for something warm and cozy.
Table of Contents
- Kellie’s Note Mulling It Over
- Why You’ll Love My Mulled Wine Recipe
- Ingredients for Mulled Wine
- How to Make Mulled Wine
- Kellie’s Tips for the Best Mulled Wine
- Best Wine for Mulled Wine
- How to Make Mulled Wine in the Slow Cooker
- Mulled Wine Variations
- How to Store and Reheat Mulled Wine
- What to Serve with Mulled Wine
- More Cozy Holiday Drinks
- Mulled Wine Recipe
Kellie’s Note
Mulling It Over
I can’t think of any better way to spread Christmas cheer than sipping on the best mulled wine with friends during holiday parties, hanging out around the fireplace and listening to Christmas music. This easy mulled wine is my favorite way to get into the holiday spirit.
Mulled wine is just red wine (can be merlot or Cabernet Sauvignon) that’s simmered with spices, brown sugar, apple cider and fresh orange peel for the holiday season. It’s served warm and always makes me feel so festive, cozy and spirited. It’s fun to enjoy while the kids sip on their hot chocolate!
Mulled wine is so easy to make. The holidays are filled with enough stress and meal planning, so cocktails should definitely be the fun part! Everything gets tossed into one pot and simmered over low heat for about half an hour to really give the spices time to mingle with the wine. The end result is a spiced, sweet, and tangy festive drink that’s deliciously smooth to serve with Christmas dinner. Cheers to your new favorite holiday tradition!
Why You’ll Love My Mulled Wine Recipe
- One pot. Everything warms together in a single saucepan or Dutch oven.
- Perfectly spiced. Cinnamon, cloves, cardamom and star anise create cozy holiday flavor without using ground spices.
- Extra fruity. Apple cider and fresh orange soften the wine and make every sip feel festive.
- Party friendly. It’s easy to make a generous batch for holiday entertaining.
- Easy to customize. Add brandy, orange liqueur or maple syrup to make it your own.
Ingredients for Mulled Wine
- Red Wine – Use a good quality red wine. My favorites to use in this mulled wine recipe are merlot and cabernet. You can substitute with Pinot Noir if you prefer. A Traditional Mulled wine recipe is made with red wine but if you want to try it with white wine instead use a Pinot Grigio or Sauvignon Blanc.
- Apple Cider – Fresh apple cider is preferred. I love using my homemade apple cider for the best flavor. If you don’t like apple cider, you can substitute with apple juice, instead.
- Orange – You just need the peel but I add orange slices, too. It’s easiest to remove the peel with a vegetable peeler, if you have one. You can get creative and add grapefruit, as well, or a splash of fresh orange juice.
- Brown Sugar – All out? No worries! You can always make your own by combining 1 cup of white granulated sugar with 1 TBSP of molasses.
- Spices – Use whole spices like cinnamon sticks, whole cloves, cardamom pods (cracked) and star anise to infuse the wine with warming spices.
For the full ingredient list and instructions, see the recipe card below.
How to Make Mulled Wine
- Combine. Add the wine, apple cider, orange peel, brown sugar and whole spices to a large saucepan or Dutch oven.
- Warm gently. Heat over medium heat, stirring until the sugar dissolves and the wine is steaming. Don’t let it boil.
- Simmer low. Reduce the heat to low and gently warm for about 30 minutes so the citrus and spices can infuse the wine.
- Strain and serve. Remove the citrus peel and whole spices, then ladle into mugs. Garnish with orange slices, cinnamon sticks or star anise, if desired.
Kellie’s Tips for the Best Mulled Wine
- Keep the heat low. Mulled Wine should be steaming and hot, but never boiling.
- Use whole spices. Ground spices can make the wine cloudy and gritty.
- Don’t waste your expensive wine. A good everyday red works beautifully here.
- Watch the orange pith. Too much of the white portion can make your Mulled Wine bitter.
- Taste before serving. Different wines have different levels of sweetness, so adjust the brown sugar if needed.
- Strain before storing. Removing the citrus and spices keeps them from overpowering the wine as it sits.
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Best Wine for Mulled Wine
You don’t need an expensive bottle for Mulled Wine. Look for a dry, fruit-forward red with enough body to stand up to the apple cider, citrus and warming spices.
I usually reach for Merlot or Cabernet Sauvignon, but Zinfandel, Grenache and Syrah are also great choices. If you’re using Cabernet, choose one that isn’t extremely tannic or heavily oaked.
The easiest rule is to start with a bottle you enjoy drinking, but save the really expensive stuff for another night.
How to Make Mulled Wine in the Slow Cooker
Add all of the ingredients to the slow cooker and stir to combine. Cover and cook on LOW until the wine is hot and fragrant, about 30 minutes to 1 hour. Don’t allow the wine to boil.
Reduce the slow cooker to WARM for serving. If you’re keeping it warm for a longer period of time, remove the citrus peel and whole spices once the flavor is where you want it so the wine doesn’t become overly spiced or bitter.
Mulled Wine Variations
- Make it festive: Toss in fresh cranberries shortly before serving.
- Add brandy: Stir in a splash just before serving for a little extra warmth.
- Try orange liqueur: Cointreau or another orange liqueur adds even more citrus flavor.
- Swap the sweetener: Maple syrup or honey can replace the brown sugar.
- Try white wine: Pinot Grigio or Sauvignon Blanc makes a lighter White Mulled Wine.
- Add more aromatics: Fresh ginger, lemon zest, nutmeg or allspice are easy ways to change the flavor.
How to Store and Reheat Mulled Wine
- Storage: Cool the Mulled Wine completely, strain out the orange peel and whole spices, then transfer it to an airtight container. Refrigerate for up to 5 days.
- Make Ahead: You can make Mulled Wine earlier in the day or the day before your party. Strain and refrigerate it, then gently reheat before serving.
- Reheating: Warm Mulled Wine in a saucepan over low heat or in the slow cooker on LOW until hot. Don’t let it boil.
What to Serve with Mulled Wine
Mulled Wine is perfect on its own before dinner, but it’s also made for holiday snacking. I love serving it with a cheese board, relish tray or charcuterie board, Baked Brie, crostini, candied nuts, gingerbread cookies or shortbread.
For a holiday party, set the warm wine out with mugs and a few garnishes so everyone can help themselves.
More Cozy Holiday Drinks
Keep the holiday cheer going with my Hot Buttered Rum, Homemade Eggnog, Hot Toddy, Cranberry Moscow Muleand Sparkling Christmas Sangria.
- Sugar Cookie Martini
- The Best Homemade Eggnog Recipe
- Cranberry Moscow Mule
- Hot Buttered Rum
- Boozy Peppermint Mocha Coffee
- Hot Toddy
- Christmas Ornament Cocktail
- Sparkling Christmas Sangria
For more easy holiday drink ideas, follow us on Instagram and Facebook!
Mulled Wine Recipe
Equipment
- 1 saucepan or dutch oven
Ingredients
- 1 liter good red wine, such as merlot or cabernet
- 4 cups fresh apple cider
- 1 large orange, peel removed with a vegetable peeler
- 2 tablespoons brown sugar
- 3 cinnamon sticks
- 5 whole cloves
- 2 cardamom pods, cracked
- 3 star anise, optional
- orange slices, cinnamon sticks and star anise, optional, for serving
Instructions
- In a large nonreactive saucepan or Dutch oven, combine the wine, apple cider, orange peel, brown sugar, cinnamon sticks, cloves, cardamom and star anise.
- Heat over medium heat, stirring until the sugar dissolves and the wine is steaming, about 2–3 minutes. Do not boil.
- Reduce the heat to low and gently warm for 30 minutes.
- Remove the orange peel and whole spices.
- Ladle into mugs and garnish with orange slices, cinnamon sticks or star anise, if desired.
Notes
- Storage: Strain, cool and refrigerate in an airtight container for up to 5 days.
- Reheating: Warm gently over low heat. Do not boil.
- Slow Cooker: Add all the ingredients to a slow cooker or crock pot. Cover and cook on low for 1 hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Mulled Wine Recipe, I’d love to hear how it turned out! Leave a star rating and comment below and tell me which wine you used.
What is the best wine for Mulled Wine?
Choose a dry, fruit-forward red wine with enough body to stand up to the citrus and spices. Merlot, Cabernet Sauvignon, Zinfandel, Grenache and Syrah are all good options. You don’t need an expensive bottle, an everyday wine you already enjoy drinking works perfectly.
Should Mulled Wine boil?
No. Mulled Wine should be heated gently until it’s steaming and fragrant, but it shouldn’t come to a boil. Keep the heat low once the sugar has dissolved so the wine stays smooth and balanced.
Can I make Mulled Wine ahead of time?
Yes. Prepare it earlier in the day or the day before, then strain out the orange peel and whole spices and refrigerate. Reheat gently over low heat before serving.
Can I make Mulled Wine in a slow cooker?
Yes. Add the ingredients to a slow cooker and cook on LOW until hot and fragrant. Once it’s ready, switch to WARM for serving. Keep an eye on the temperature because you don’t want the wine to boil.
Can I double this Mulled Wine Recipe?
Absolutely, as long as your pot or slow cooker is large enough. Keep the heat gentle and allow a little extra time for a larger batch to warm through.
Can I use white wine?
Yes. For White Mulled Wine, try Pinot Grigio or Sauvignon Blanc. The flavor will be lighter and brighter than traditional red Mulled Wine.
Why does my Mulled Wine taste bitter?
Too much orange pith, overheated wine or citrus and spices that have been left in the pot too long can create bitterness. Use a vegetable peeler to remove thin strips of orange peel, keep the heat low and strain the wine once the flavor is where you want it.
What if my Mulled Wine is too spicy?
Strain out the spices and citrus immediately. You can also add a little more wine or apple cider to soften the flavor.
What if my Mulled Wine isn’t sweet enough?
Taste it once it has warmed and add a little more brown sugar, maple syrup or honey until the flavor is balanced.
Do I have to use whole spices?
Whole spices are best because they infuse the wine without making it gritty or cloudy, and they’re much easier to strain out before serving.
Can I add brandy to Mulled Wine?
Yes. Brandy is a classic addition. Stir in a splash near the end of cooking so its flavor stays noticeable.
Can I freeze Mulled Wine?
For traditional Mulled Wine, refrigeration is the better storage option. Frozen leftovers are more useful for turning into a wine slushie or another frozen cocktail than for thawing and reheating as Mulled Wine.
How do I know when Mulled Wine is ready?
The wine should be steaming hot, the sugar should be dissolved and your kitchen should smell fragrant with citrus and spices. You don’t need to wait for it to boil—in fact, you want to avoid boiling it.
