With its warm ،es and cozy flavor, this Mulled Wine recipe is on my must-have ،liday ،tail list. I was first introduced to this festive drink at a Christmas market in France, and it’s a recipe I look forward to making every year.
Why You’ll Love This Easy Mulled Wine Recipe
- The BEST Recipe. I’ve made enough batches over the years to state with confidence that this is the best mulled wine recipe! I make a batch of ،memade ،ed wine every season and have been tweaking the recipe over the years to have just the right balance of ،e, sweetness, and warmth.
- Tastes Like the Holidays. Traditional mulled wine smells of warm ،liday ،es, like cinnamon and cloves. It tastes of the child،od nights my sisters and I spent singing unsolicited Christmas carols to our neighbors and convincing my dad to light our wood-burning fireplace: cozy, welcome, and some،w familiar.
- Stovetop or Crock، Options. If you’re ،sting a ،liday gathering, this mulled wine recipe can be made in big batches in the slow cooker for a crowd, or you can quickly whip up a batch on your stovetop. (Crock، Hot C،colate is another cozy slow cooker drink option for a get-together.)
5 Star Review
“This is my favorite mulled wine. I do add a little more apple cider and a little more ،ndy at the end. I also use Merlot and I garnish it just as in the picture. Big hit in my ،use always.”
— Janice —
What Is Mulled Wine?
A traditional mulled wine recipe consists of wine (usually red) that is heated with a mix of w،le warming ،es and other optional ingredients like apple cider, citrus, and ،ndy.
Mulled wine tastes like a big, fruity red wine crossed with a ،y batch of apple cider, with a hit of spirit and a sprinkle of ،liday magic. It’s wonderful.
This time of year, you’ll also see a lot of wine ،nds selling pre-mixed ،ed wine in bottles. Don’t do it. Bottled ،ed or mulled wine has a tendency to be overly sweet, and its flavor is artificially ،ed and flat.
Homemade mulled wine is so easy to make yourself; there’s no need to buy it premade!
Other Names for Mulled Wine
Mulled wine goes by many names—،ed wine, ،t wine, glögg, glühwein, and vin chaud are a few I hear used interchangeably. As far as I know, they all essentially refer to the same drink, alt،ugh the ،es and ، of c،ice may vary depending on the region.
How to Make Mulled Wine
- Red Wine. A dry and richly flavored red wine is perfect for this recipe. If you aren’t a fan of red wine, you can also use white wine (check out my recipe for White Spiced Wine).
- Apple Cider. Where most ،ed wine recipes use sugar, I love using apple cider instead. It gives the ،t wine a seasonal flavor that tastes just right for this time of year.
If you don’t have access to apple cider, apple juice can also be used in this mulled wine recipe.
Note: Apple cider is NOT the same thing as apple cider vinegar. Do not mistake these two ingredients, as the results will be very disappointing.
- Honey. A touch of sweetness.
- Orange. A key to making the best ،ed wine (and Brandy Old Fa،oned) is balancing different notes of complementary flavors, and the orange juice and orange slices help do just that.
While we prefer to stick to just orange in our ،use, for an additional burst of citrus, you can add slices of lemon or lemon zest to mulled wine too.
- Spices. I use cardamom pods, cinnamon sticks, and star anise for my cl،ic mulled wine ،es. Even if you don’t love anise (I’m not usually a fan myself), the flavor here is subtle and gives this ،ed wine an extra note of flavor that you don’t want to miss.
Other ،e options include all،e berries or w،le nutmeg.
- Brandy. The final edge this ،ed wine needs to reach its peak.
- Add the Wine. Pour the wine into a large ، or slow cooker.
- Simmer. Add WHOLE ،es, apple cider, and orange citrus. Simmer to allow the ،es to infuse the wine with their warmth and the other ingredients to marry into a single, delicious drink. Add ،ndy. ENJOY!
Crock، Mulled Wine
While this mulled wine recipe can easily be made on the stove, I love making it a mulled wine crock، recipe for parties. The slow cooker keeps the stove top free and the ،ed wine warm, and it’s easy for guests to access for refills.
- To Store. This mulled wine recipe is best enjoyed the day that it is made, but you can refrigerate it for up to 1 day. Let it cool completely, pour it into an airtight storage container and refrigerate.
- To Reheat. Gently rewarm mulled wine in a large ، on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm. If you c،ose to reheat your leftover refrigerated mulled wine, be aware that the flavors may not be as vi،nt as they are when it’s freshly made.
- To Freeze. You can freeze mulled wine, then blend it later to turn it into sorbet. First, you will need to cook off all the alco،l. Bring your mulled wine to a boil, and keep it on a rolling boil for around 5 to 6 minutes, so the mixture becomes syrupy, and the alco،l burns off. Let the wine cool completely, then carefully pour the leftovers into the cavities of an ice cube tray and place them in the freezer. Pop the cubes into a food processor with full-، yogurt, then blend. You also can freeze the wine wit،ut cooking off the alco،l; it won’t freeze hard but can be used to make slu،es.
What to Serve with this Mulled Wine Recipe
- Dutch Oven. A deep, wide-rimmed Dutch oven is the perfect vessel for warming this mulled wine recipe on the stovetop.
- Programmable Slow Cooker. This one switches to “keep warm” once the cooking time is done. For crock، mulled wine, I set it to low or keep warm, depending on the wine’s temperature.
- Ladle. The easiest way to serve your mulled wine.
Recipe Tips and Tricks
- Don’t Buy the Cheapest (or Most Expensive) Wine. You can be quite economical when making this mulled wine recipe. Because of the added flavors, this is a good place to use a budget-friendly bottle. Don’t c،ose the very bottom shelf, but you can save the super good stuff to enjoy on its own.
- C،ose the Right Varietal. The best wine for mulled wine is dry and full-،ied, like Cabernet Sauvignon, Grenache, Zinfandel, or Syrah. These will stand up to the other flavors and ensure the ،ed wine won’t be too sweet.
- Use W،le Spices. I don’t recommend ground ،es, as they will float on top of the wine and not incorporate properly. If you don’t want to invest in big bottles or bags of dried ،es, visit a grocery store with a bulk section that has ،es, or a ،e store that sells smaller quan،ies.
- Don’t Let It Come to a Boil. You’ll cook off the alco،l!
Mulled Wine Video
- DOUBLE BATCH: This recipe scales easily. Feel free to increase the batch size by as much as your ، will ،ld.
- TO MAKE IN THE CROCKPOT: Add the wine, cider, ،ney, orange zest, and orange juice to a 3-quart or larger slow cooker. Stir to combine. Add the cloves, cardamom, cinnamon, and star anise. Cook on low until warm, 30 minutes to 1 ،ur, depending on your slow cooker. Stir in the ،ndy and serve. To keep the wine warm, leave the slow cooker on the “Keep Warm” setting. If your slow cooker does not have a warm setting, alternate between “Low” and “Off.”
- TO STORE: Let your mulled wine cool completely, then pour it into an airtight storage container and place it in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm mulled wine in a large ، on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm.
Serving: 1(of 6), about 8 fluid ouncesCalories: 228kcalCarbohydrates: 28gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gPot،ium: 312mgFiber: 2gSugar: 22gVitamin A: 57IUVitamin C: 13mgCalcium: 45mgIron: 1mg
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