- One 750-milliliter bottle red wine (claret is a traditional selection)
- 1/4 Cup brandy
- 1 orange, its peel zested in strips, its juice reserved
- 1/8 Cup honey
- 8 whole cloves
- 2 cinnamon sticks
- 4 star anise
Combine all the ingredients in a non-aluminum (preferably enameled) saucepan, and warm over medium-high heat, watching carefully — you do not want to allow the mixture to boil, only warm until steam begins to evaporate. Reduce the heat to low, and continue warm (without allowing the mulled wine to simmer), for at least 20 minutes. Strain if you desire — although the bits of floating spices can be a nice touch in the glass — and serve quickly.
Calories Per Serving995
Folate equivalent (total)49µg12%
Mulled White Wine Recipe
If you are searching for a newer twist on a classic holiday drink, mulled white wine is for you!
Loaded with all those yummy spices and citrus undertones we’re used to in traditional mulled red wine, mulled white wine is definitely worth the effort!
Of course, there are many different variations of mulled white wine. Like with traditional mulled wine, some recipes add extra alcohol like rum or Grand Marnier (for the citrus flavor).
There are also other fruits you can add such as apples or cranberries. We just added citrus slices and classic spices like whole cinnamon sticks and we think it’s great just like that!
As for heating the wine, we just do it on the stovetop but you could also do it in the slow cooker.
Whatever heating method you choose, just make sure the wine doesn’t boil, or else you will lose some of the precious alcohol.
When picking a white wine, we’d suggest a decent quality white wine that is on the drier end.
Remember, you taste the wine as the base of the drink so if it’s cheap wine you’ll taste it… no matter how much sugar and spice you add!
Mulled wine recipes
Cosy up this winter with a warming glass of mulled wine. Our recipes, heady with spices and fruity sweetness, are sure to give you that festive feeling.
Make perfectly spiced mulled wine at Christmas. Use a good quality red wine like an unoaked tempranillo and give it a twist with a dash of sloe gin
Easy mulled wine
Get that festive feeling with this smooth mulled wine made with figs, sliced clementine and spices. Great for a Christmas party or just to cosy up with
Slow cooker mulled wine
The gentle, even heat from a slow cooker means the mulled wine doesn't boil and the flavours stay fresh, leave it to heat while you eat, drink and be merry!
Mulled wine cocktail
The perfect party drink, as it can be made well ahead, then brought out of the fridge as guests arrive – or serve it hot for a traditional winter warmer
Appleberry mulled wine
This mulled wine recipe is packed with cinnamon and berry flavours - a real winter warmer
Mulled white wine
Mix up your Christmas party drinks repertoire by switching red wine for white in this alternative mulled wine with dried apricots, vanilla and honey
Mulled rosé wine
Try this fruity, festive party drink, that makes a nice alternative to the traditional, with rosé wine, aromatic spices and a glug of crème de cassis
Mulled wine kit
A lovely homemade gift for wine lovers
White mulled wine
Lighten up your winter warmer by switching red wine and heavy spices for light cider, vanilla and elderflower cordial
Mulled wine brownies
Bake a festive take on classic brownies. Using red wine and spices like cinnamon and ginger lifts the flavour and fills the home with the aromas of Christmas
This spiced syrup works equally well for mulled wine or cider. Make a batch ahead of time for entertaining or make up a gift kit for Christmas
This recipe was ready in 10 minutes, and all I had to do was toss all of the ingredients into a pot and let them simmer.
I loved the flavor of this mulled wine. It wasn't spicy at all, and although the sweetness of the honey and cider came through, it wasn't overwhelming.
The simple orange-peel garnish also meant I wasn't nearly swallowing whole spices with each sip.
Despite the simplicity of the recipe, the flavor was still strong and warming, balancing sweetness and spiciness.
So many mulled recipes require a ton of spices and flourishes, but in this case, less really was more.
Pour the drink into serving glasses.
Serve the drinks right away.
This recipe will take about 5 seconds to prepare and 20 minutes to cook. Since it contains only eight ingredients, it is quite easy to make. The recipe given above will yield about four servings. In the event that you would want to create more, just adjust the amount of ingredients accordingly.
Now, you can enjoy the cold winter nights with a glass of mulled wine by your side. Enjoy the warmth it brings!
That’s all folks. Did you enjoy our mulled wine recipes? Let us know in the comments section below what you thought of our mulled wine recipes recipes. Do you have a favorite mulled wine recipes recipes that’s been in your family for ages? Share it with us and we’ll give it a shot. We love making quick and easy recipes that you can make right from the comfort of your home. Hence the reason we started Homemade Recipes.com We want to share our love of cooking with the you! We need your help in creating a community of foodies where you can come and share your recipes and expect the best homemade food prepared by our team of expert chefs and food connoisseurs. Do you want to write for Homemade Recipes? Shoot us an e mail and make sure to stay in touch on Facebook, Twitter, and Pinterest!
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- 1 large orange
- 2 cardamom pods
- 6 whole clove
- 6 allspice berries
- 6 whole black peppercorns
- 1 cinnamon stick, plus 4 for garnish (optional)
- 1 bottle (3 cups) fruity red wine
- 1/2 cup sugar
- 1/4 cup brandy
With a fine grater, zest, then juice the orange.
With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
Reduce heat to low simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve garnish with cinnamon stick, if desired. Serve immediately.
How to Make the Best Mulled Wine
Follow the foolproof recipe below, and your mulled wine will turn out perfectly every time. Here are some key tips:
1) Choose your wine carefully.
Use an affordable bottle of Merlot, Zinfandel or Garnacha. You’ll find more wine details in the ingredients section below.
2) Heat gently.
Resist the urge to crank up the heat on your mulled wine! If your wine is steaming, it’s hot enough. Wine is delicate. Heat it too long or too high, and eventually your wine will taste too spicy, syrupy and almost raisin-like, and the alcohol will evaporate over time.
3) Go easy on the spices.
You might be surprised by how few spices we’re adding, but they are potent. Upon first sip, you might think, “This doesn’t taste spicy enough,” but I promise you’ll change your mind by your second glass.
The Dutch call this warm punch bischopswijn, or "bishop's wine." It's another of the simpler mulled wine mixes, featuring a hefty amount of cloves and cinnamon sticks with both oranges and lemons.
This recipe is super easy to make! But the better reason to make it is that it is absolutely delicious. We luckily had kirsch! Which by the way is essential. don't do without it.
Great, and surprisingly fast to make . Great for cold winter nights. Agree with cook below to use extract - cheaper and the vanilla bean was not noticeable.
Super delicious, although a bit on the sweet side. Next time I'm using 1/2 cup of sugar tops. I splashed in some vanilla extract since the vanilla bean I thought I had disappeared and added half a cinnamon stick to the spices in the cheesecloth instead of sticking it in the glass. Very mellow and flavorful.
I made this recipe exactly as written. Even in my large metropolitan area, it was tricky finding the kirsch, so plan ahead. For 5 adults, the entire recipe vanished quickly. It was delicious with a mellow, complex flavor. I used Cabernet Sauvignon and Penzey's spices. After it was finished simmering, I transferred the mixture to a large thermos type pitcher so it would stay hot/warm for serving. Absolutely delicious. This will be my new pre-Thanksgiving and pre-Christmas meal beverage. By the way, I popped out the cheesecloth spice bundle and heated it with apple cider and a cinnamon stick in the microwave for my teenage granddaughter.
I made a batch of this for Thanksgiving, everyone loved it, and it quickly disappeared. The only changes I made were: Sweet red wine, 3 cinnamon sticks, thin slices of lemon & orange instead of zest, and only 1/4c sugar (since I started with sweet wine). I made a second batch exactly as above, only adding 4 cardamom pods and some candied ginger, and that came out great too!
Loved it - only added half the sugar, and loads of lemon and orange zest.
Absolutely loved this recipe. The best wintertime libation.
Down under we enjoy this served chilled or jellied with a vanilla panna cotta. Have made it for Christmas in July when temperatures are more suitable to a warming drink.
Added a couple extra cinnamon sticks and a few extra cloves. With those, turned out great.
I did this recipe last year and all of a sudden my in-laws liked me much much better! I would absolutely suggest this for any cold weather holiday!
This turned out way too sweet for me, I wouldn't make it again.
This is so yummy. The kirch really takes it to another level. Sweet, warm, perfect. Best mulled wine I've made or had.
Instead of water I used apple cider/juice. Everyone loved it.
I went to five places looking for cherry brandy and ended up with blackberry instead. It still had a very nice fruit flavor, and I loved the spice. A unique treat on a cold night!
My husband's favorite. I make this every winter (several times!). I refrigerate leftovers and reheat in microwave. Great after a long day at work.
Delicious! Used vanilla extract rather than vanilla bean, but otherwise made the recipe as directed. Will be a holiday staple at our house.
Omitted pepper corns. Replaced with crushed nutmeg. Didn't use the lemon zest. No vanilla beans, used 1 tbps extract. Really good! New Holiday favorite.
Mulled Wine Recipe - Recipes
There are more than a few recipes for this traditional Swedish wine spiked with port and spiced with cardamom, orange peel, raisins and almonds. Marcus Samuelsson's version tastes exceptionally delicious, and its sweet aroma couldn't be more welcoming for holiday guests.
This vodka- and port-infused wine tastes better the next day, so for the best flavor, let it chill overnight then warm it up before serving. Drinking it sooner will still be delicious, just not quite as profound and rich with warm spices.
Recipe adapted from Marcus Samuelsson, Red Rooster Harlem and Streetbird, New York, NY
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For the Glögg:
2-inch piece ginger, peeled and sliced
1 orange, zested (zest cut into 1-inch strips) and juiced (juice reserved)
2 tablespoons light brown sugar
1 vanilla bean, seeds scraped and pod reserved
One 750-milliliter bottle dry red wine, divided
For the Almond-Raisin Mixture:
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1. Make the glögg: In a medium saucepan, combine the cinnamon, ginger, orange zest, cloves, raisins, light brown sugar, cardamom, vanilla bean and pod, and 1 cup of the red wine. Place over medium-high heat and cook until the wine is reduced by half, 7 to 10 minutes. Add the remaining wine, orange juice, port and vodka, and continue to cook until bubbles form around the edges, 3 to 5 minutes. Remove from the heat and let cool to room temperature. Chill in the fridge, covered, overnight and up to 2 days.
2. Make the almond-raisin mixture: In a large sauté pan, toast the almonds, raisins and brown sugar over medium heat until fragrant and toasted, 10 to 12 minutes. Add the butter and continue to cook until golden brown, 5 minutes, then transfer to a paper towel-lined plate.
3. Strain the chilled glögg into a medium pot, discarding the solids, and bring to a simmer over medium heat. Do not boil. Ladel the glögg into mugs and garnish each with a spoonful of the almond-raisin mixture. And serve.