Mulled Wine

A classic holiday drink, mulled wine is the warming, boozy beverage I love to cozy up to as soon as the weather starts to grow cold. My classic recipe uses red wine, traditional warming spices, and brandy to create the perfect holiday drink to serve a crowd—or just yourself, no judgment here! With very little effort and less than 30 minutes, you can have the coziest of winter drinks on your hands. Here’s how to perfect it:

What People Are Saying:
"Excellent! Quick and easy. I added some nutmeg. Strained into mugs once gently heated for the ten minutes. Wonderful beverage for Fall socializing." - NYCNAN

"So good!!! Very strong….Will make next year!" - nballe23

What Is Mulled Wine?

Mulled wine is made by briefly simmering red wine with warming spices, orange slices, brandy, and honey until the flavors have melded. The drink originally dates back to ancient Roman times, when it was consumed to keep warm during winter.

How To Make Mulled Wine

INGREDIENTS

• The spices: I flavor my mulled wine with my favorite classic warming spices, like cloves, cinnamon sticks, and star anise. But mulled wine is nothing if not flexible. Feel free to adjust the spice quantities to your taste and even add in some nutmeg or allspice.
• The honey: A little bit of honey adds sweetness and balance to the mulled wine. I love the deep, complex, subtly floral flavor it adds—it just has a way of enhancing the wine without overpowering it. If you're short on honey, brown sugar or maple syrup can be substituted.
• The fruit: I use orange in two ways in this recipe. First, I slice it into rounds and simmer it with the wine to infuse it with sweet citrus flavor and a bit of tang. Then I use additional orange slices as a garnish, lending aromatic zest to each glass.
• The brandy: Brandy adds more than just some extra kick. It also offers a warming depth, as well as a bit of sweetness, that somehow brings out the best in the spices. That said, the brandy is not entirely necessary. If you're not a fan, or just don't want to buy a bottle, it's fine to skip it.

STEP-BY-STEP INSTRUCTIONS

Pull a medium saucepan from the cupboard and toss in all the ingredients—well, except the garnishes, but you knew that. Now, mulled wine is supremely unfussy, but there's one detail you should always bear in mind: Don't boil it! You want to heat it gently, gradually bringing it only to a simmer, while stirring occasionally to dissolve the honey and help the ingredients cozy up to one another. Boiling the wine will kill off the alcohol and throw the flavors out of whack. Once the wine has reached a simmer, reduce the heat—so you don't accidentally blow past simmering to boiling—and simmer gently for 10 minutes.

And that's pretty much all there is to it. Ladle the mulled wine into mugs and garnish with more citrus slices and cinnamon sticks. Cover any remaining mulled wine and keep warm over the lowest of low heat (again, don't let it boil!).

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What is the best wine for mulled wine? Personally, I like to use dry wines like Merlot, Malbec, or Cabernet Sauvignon. These prevent the mulled wine from being too sweet and balance out all the spices. There's no need to splurge on an expensive bottle—just choose a wine you enjoy or check out our article on the major types of red wine to get a sense of what you might like.

Storage

Mulled wine is best enjoyed day of, but if you have any left over let it cool completely before transferring to an airtight container and storing in the refrigerator for up to 24 hours. Reheat on the stovetop when ready to enjoy.