Mulled Wine

Mulled wine is what happens when red wine meets warm spices — and it's the reason I now stop at every Christmas market I pass.

I first tried it years ago at a holiday market in Hudson, New York. I didn't know what I was ordering, just that it smelled incredible and everyone was holding these steaming cups. One sip and I understood why this drink has been a winter tradition across Europe for centuries. Now I make a batch every December.

This version is simple, forgiving, and works with whatever red wine you have on hand. No need to fuss — mulled wine is meant to be easy.

Jump to:

• Quick Look: Mulled Wine
• What is Mulled Wine?
• Mulled Wine History
• Best Wine for Mulled Wine
• Ingredients
• Instructions
• Tips
• Storage
• FAQ
• More Warming Drinks
• 💬 Comments

What is Mulled Wine?

Mulled wine is red wine gently heated with cinnamon, cloves, citrus, and other warming spices. It's a tradition across northern Europe — called glühwein in Germany, glögg in Scandinavia, vin chaud in France. The spices bloom in the warm wine, creating something that tastes like the holidays smell.

Think of it as the wine version of spiced apple cider — but deeper, richer, and definitely for adults.

Mulled Wine History

Mulled wine dates back to ancient Rome, where spiced wine (conditum paradoxum) was heated to preserve it and mask off flavors. The tradition spread across northern Europe, becoming glühwein in Germany, glögg in Scandinavia, and vin chaud in France.

Best Wine for Mulled Wine

Don't overthink this. You want a red wine that's:

• Full-bodied — stands up to the spices
• Fruity — adds natural sweetness
• Affordable — the spices do the heavy lifting, so save your good bottles for drinking straight

Good choices: Cabernet Sauvignon, Malbec, Syrah, Merlot, or Chianti

Skip anything too tannic or oaky — the spices will fight with it. And definitely skip white wine; it won't give you that rich, warming result.

Ingredients

• 1 bottle (750ml) red wine
• 1 orange, sliced into rounds
• ¼ cup brandy (optional, but recommended)
• 2 tablespoons honey or sugar
• 2 cinnamon sticks
• 4-6 whole cloves
• 2 star anise
• 3-4 slices fresh ginger

Instructions

Stovetop method:

1. Add all ingredients except the wine to a saucepan. Add about ½ cup of the wine and warm over medium heat for 5 minutes to bloom the spices.
2. Add the rest of the wine and heat gently until steaming (not boiling — you'll cook off the alcohol).
3. Reduce heat to low and let it simmer for at least 15-20 minutes.
4. Taste and adjust sweetness. Strain or ladle directly into mugs, spices and all.

Slow cooker method:

1. Add all ingredients to a slow cooker.
2. Cook on low for 2-3 hours.
3. Keep on "warm" setting for serving.

Tips

• Use fresh whole spices — pre-ground spices make the wine cloudy and taste flat
• Don't boil — keep it at a gentle simmer or you'll burn off the alcohol
• Brandy is worth it — adds depth and warmth, especially fruit brandies or applejack.
• Make it ahead — the flavors improve after sitting; reheat gently before serving

Storage

Store in a glass container with a tight-fitting lid in the fridge for up to one week. Reheat gently on the stovetop.

To freeze: cool completely, pour into a freezer-safe container (leave room for expansion), and freeze for up to two months. Thaw overnight in the fridge and reheat on the stove.

FAQ

More Warming Drinks

• Hot Toddy Without Alcohol
• Hot Toddy with Vodka
• Fire Cider
• Clove Tea
• Rosemary Tea