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This classic mulled wine recipe fills your home with the scent of toasted spices: the perfect cozy holiday drink! In just 30 minutes, you’ll have a warming cocktail that balances red wine with cinnamon, cloves, and a splash of brandy.
Once it’s cozy drink season, what better way to start the fun than mulled wine? I’ve found it’s not just about the drink itself: it’s toasting whole spices until they fill the entire house with an intoxicating aroma, then watching the red wine transform into something that tastes like the holidays in a mug.
My spin on the classic recipe is just sweet enough, balancing the bold fruity wine with mulling spices, citrus, and oak and vanilla notes on the finish. It’s the ideal fall drink or winter drink, for the holidays or any time you need a pick me up!
Why You’ll Love this Mulled Wine Recipe
Here’s why you’ll love this recipe:
- It’s easy. It takes just a few minutes of hands-on work to toast the spices, then sit back and let the heat do its magic.
- It has great flavor. It’s perfectly balanced, cozy-spiced and just sweet enough.
- You can make it on the stovetop, Crockpot, or Instant Pot. See the recipe below for instructions!
5 Star Reader Review
⭐⭐⭐⭐⭐ “This recipe is delicious! Not too sweet and perfectly spiced. Huge hit at our friend’s Halloween party.” -Ben
What is Mulled Wine?
Mulled wine is wine that’s heated with spices. It’s typically served in the fall and winter, especially around Christmastime. The first recorded spiced wine recipe was in Rome in the 2nd Century AD! Today it’s very popular in the UK and across Europe, as well as the US. It’s called Glühwein in German-speaking countries and Glögg in Nordic countries.
Ingredients You Need
Mulled wine is made with mulling spices, which infuse the entire drink with that signature cozy flavor. These are the same spices I use in my popular Mulled Cider recipe!
Typically a mulled wine is simmered with whole spices instead of ground, so the flavor infuses into the wine instead of making it cloudy. Here’s what you’ll need for this recipe:
- Red wine: I typically reach for a fruity, medium to full-bodied red wine like Zinfandel, Rioja, or Malbec. A mid-priced bottle in the range of $10-15 works perfectly. (Save those expensive bottles for drinking on their own.)
- Cinnamon sticks: These provide warm and sweet tones.
- Cloves: These add a pungent spicy notes.
- Allspice berries: These berries bring complexity to the mixture.
- Whole nutmeg: This adds nutty notes to the flavor.
- Star anise: The ingredient that makes people ask “what IS that flavor?” This star-shaped seed pod is the most unique of these mulled wine spices, but it’s easy to find at most grocery stores. You can also buy star anise online.
How to Make Mulled Wine 3 Ways
You can make mulled wine using various methods. I actually like the stovetop method best because it’s quick and easy! But if you’re serving a crowd at a party, a slow cooker or Instant Pot are great options. Here’s an outline of the options:
- Stovetop method: The quickest method, at only 30 minutes! Toast the spices for 2 to 3 minutes, stirring occasionally, then add all ingredients and heat on low for 30 minutes. Make sure to use the lowest warming setting: it shouldn’t even come to a simmer.
- Slow cooker method: This method takes 2 hours and is great for parties! Toast the spices 2 to 3 minutes, stirring occasionally, then add all ingredients and cook on low for 2 hours. You can leave it on the warm setting and serve it right out of the Crock Pot.
- Instant Pot method: Use this version if you have a pressure cooker instead of a slow cooker! This is the same as the slow cooker method: just use the “Slow Cooker” setting on your Instant Pot.
Tips for the Best Mulled Wine
A good mulled wine is one thing, but a for great mulled wine there are a few tricks to take the flavor over the top:
- Toast the spices first. Toasting the spices for a few minutes in the pot or a skillet helps to release even more of their flavor during the simmering time. Plus, it makes your kitchen smell incredible!
- Simmer very low. You barely want it to be bubbling. If it’s too high, the liquid will reduce and get too thick.
- Add brandy and orange juice at the end. Do this instead of simmering them with the wine. It brings in major oak, vanilla and citrus notes to the finish of each sip.
What to Serve Alongside
Mulled wine is fantastic on its own, but I love serving it as part of a bigger holiday spread. It pairs beautifully with cranberry goat cheese or a simple cheese board. You could also consider serving mulled cider as a non-alcoholic option alongside! Of course, it’s great before Christmas dinner or with Thanksgiving appetizers.
If you’re in the mood for other warming drinks, try spiked hot chocolate, a classic Irish coffee, or my personal favorite cold-weather sipper, hot buttered rum. For something lighter, try hot apple cider.
Scaling Up for a Crowd
This mulled wine recipe uses one 750 ml bottle of wine, and makes enough for 6 servings of ¾ cup each.
If you’re serving a crowd, I recommend grabbing two bottles of wine and doubling this recipe. A doubled or even tripled recipe fits in a Slow Cooker or Instant Pot. Use the 2x button in the recipe below for easy doubling.
Storage and Reheating
Mulled wine keeps in the refrigerator for up to 3 days. Store it in an airtight container with the spices strained out.
To reheat, pour it into a pot and warm gently over low heat: don’t let it boil. You can also reheat individual portions in the microwave, though I personally prefer the stovetop method.
Dietary Notes
This mulled wine recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Mulled Wine
This mulled wine recipe is easy and classic, starring a bold red wine, mulling spices, brandy, and orange. It’s the ideal cozy drink for a crowd!
- Prep Time: 0 minutes
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: 6 drinks 1x
- Category: Drink
- Method: Stovetop
- Cuisine: Drink
- Diet: Vegan
Ingredients
- 10 allspice berries
- 10 whole cloves
- 3 star anise pods
- 3 cinnamon sticks
- 1 750 ml bottle dry red wine*
- ½ cup water
- ¼ cup maple syrup or honey
- ¼ cup brandy or Cognac
- 1 small orange, for garnish
Instructions
- Toast the spices: Add the spices to the bottom of a pot (or to a skillet for Slow Cooker or Instant Pot). Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant.
- Stovetop cooking instructions: Turn the heat to low. Add the water, then pour in the wine and maple syrup and stir. Warm for 30 minutes on low heat, just barely bubbling. Do not let the wine come to a full simmer (or the liquid will reduce too much).
- Slow Cooker & Instant Pot instructions: Place the wine, water and maple syrup in the slow cooker or Instant Pot (pressure cooker) with the toasted spices. Cook on low for 2 hours or Normal using the Instant Pot “Slow Cooker” setting.
- Add brandy and orange juice: When ready to serve, stir in the brandy or Cognac and the juice from 1 orange. Garnish with orange slices and if desired, rosemary sprigs.
Notes
Scaling Up: If you’re serving a crowd, I recommend grabbing two bottles of wine and doubling this recipe. A doubled or even tripled recipe fits in a Slow Cooker or Instant Pot. Use the 2x button in the recipe below for easy doubling.
Storage and reheating: Mulled wine keeps in the refrigerator for up to 3 days. Store it in an airtight container with the spices strained out. To reheat, pour it into a pot and warm gently over low heat: don’t let it boil. You can also reheat individual portions in the microwave, though I personally prefer the stovetop method.
This recipe is delicious! Not too sweet and perfectly spiced. Huge hit at our friend’s Halloween party.
hello:
do you have a red wine recommendation?
Any will work! We like a fruity medium to full body like a zinfadel, rioja or malbec.