Name: Mulled Wine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 bottle dry red wine (750 ml); 1/2 cup orange juice (120 ml); 1/4 cup granulated sugar (50 g); 1 orange, sliced into rounds (130 g); 2 cinnamon sticks; 4 whole cloves; 2 star anise; 1/4 cup brandy (60 ml), optional

Mulled wine is the drink that tastes like a Christmas market in a mug: red wine warmed gently with cinnamon, cloves, star anise, and orange, sweetened just enough to take the edge off. It takes 35 minutes on the stove, most of it hands-off, and it fills the whole house with the smell of the holidays while it simmers.

What I love most about it is how simple it is for something that feels so special. There is no fancy equipment and no skill involved — you put everything in a pot, warm it slowly, and ladle it into mugs. It is the drink to make when friends come over on a cold December evening, or when you want the house to smell like Christmas before the guests arrive.

Mulled Wine

Classic spiced mulled wine — red wine warmed gently with cinnamon, cloves, star anise, and orange. The Christmas market drink, ready in 35 minutes in one pot, with a non-alcoholic version included.

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Total time

minutes

Ingredients

1 bottle dry red wine (750 ml)
1/2 cup orange juice (120 ml)
1/4 cup granulated sugar (50 g)
1 orange, sliced into rounds (130 g)
2 cinnamon sticks
4 whole cloves
2 star anise
1/4 cup brandy (60 ml), optional

Directions

Pour the wine and orange juice into a large saucepan. Stir in the sugar, then add the orange slices, cinnamon sticks, cloves, and star anise.
Warm over medium-low heat until steaming, about 10 minutes. Do not boil.
Reduce the heat to low, cover, and simmer gently for 15 minutes.
Stir in the brandy, if using. Taste and add more sugar or orange juice if needed.
Strain into 6 mugs. Garnish each with a fresh orange slice and a cinnamon stick and serve right away.

Notes

Never let it boil — a gentle simmer keeps the flavor bright. Use an inexpensive, fruity red wine; the spices do the flavoring. Non-alcoholic version: replace the wine with 3 cups red grape juice + 1 cup cranberry juice, leave out the brandy. Keeps warm on low for a party; make up to 2 days ahead and reheat gently.

Why You’ll Love This Mulled Wine

Warm, spiced, and cozy — the classic Christmas market drink, made at home.
One pot, 10 minutes of hands-on time, and ready in 35 minutes.
The spices do all the work: cinnamon, cloves, star anise, and orange turn an ordinary bottle of red wine into something festive.
Easy to double for a party — just use a bigger pot and keep it warm on low.
A non-alcoholic version is included, so everyone at the table can have a mug.

Key Ingredients

Dry red wine, 1 bottle (750 ml) — A fruity, inexpensive red like Merlot, Zinfandel, or Garnacha is perfect. Swap: do not use an expensive bottle; the spices cover the fine details. For a non-alcoholic version, use 3 cups of red grape juice plus 1 cup of cranberry juice instead.
Orange juice, 1/2 cup (120 ml) — Adds brightness and a fresh citrus note. Swap: apple cider for a softer, rounder sweetness.
Granulated sugar, 1/4 cup (50 g) — Just enough to balance the wine’s tannins. Swap: honey or maple syrup, added to taste, for a warmer sweetness.
Orange, 1, sliced into rounds — The slices simmer in the wine and go into the mugs as a garnish. Swap: a lemon, sliced, for a sharper citrus note.
Cinnamon sticks, 2 — The backbone of mulled wine flavor. Swap: 1 teaspoon of ground cinnamon, though the sticks look better and are easier to strain out.
Whole cloves, 4, and star anise, 2 — Warm, fragrant spices that make the wine taste like Christmas. Swap: 1/2 teaspoon of ground allspice if you do not have star anise.
Brandy, 1/4 cup (60 ml), optional — Adds warmth and depth. Swap: leave it out entirely, or use an extra splash of orange juice.

How to Make Mulled Wine

Pour the wine and orange juice into a large saucepan. Stir in the sugar until it starts to dissolve, then add the orange slices, cinnamon sticks, cloves, and star anise.
Warm the pot over medium-low heat until the wine is steaming and small bubbles appear at the edges, about 10 minutes. Do not let it boil — boiling cooks off the alcohol and dulls the spice flavor.
Reduce the heat to low, cover the pot, and simmer gently for 15 minutes so the spices have time to infuse the wine. The kitchen will smell wonderful by now.
Stir in the brandy, if using, and taste. Add another tablespoon of sugar if you like it sweeter, or a squeeze of orange if you want it brighter.
Strain the mulled wine into 6 mugs, leaving the spices behind in the pot. Garnish each mug with a fresh orange slice and a cinnamon stick, and serve right away while it is steaming.

Success Tips

Never let it boil. A gentle simmer is all you need; boiling makes the wine taste flat and the spices turn bitter.
Use a cheap, fruity red wine. The spices do the flavoring, so save the good bottles for drinking on their own.
Taste before you serve. Wines vary in sweetness, so adjust the sugar after simmering rather than guessing at the start.
Keep it warm on the lowest heat. Mulled wine holds beautifully for an hour or two on low, and the flavor keeps deepening.

Variations

Non-alcoholic mulled wine: Replace the red wine with 3 cups (720 ml) of red grape juice and 1 cup (240 ml) of cranberry juice, and leave out the brandy. Everything else stays the same.
White mulled wine: Use a dry white wine like Pinot Grigio, swap the orange for a lemon, and add 1 tablespoon of honey instead of sugar.
Apple cider mulled wine: Replace half the wine with apple cider for a lighter, fruitier version that is lovely with a cinnamon stick in every mug.
Spiced cranberry mulled wine: Add 1 cup (100 g) of fresh cranberries to the pot; they burst as they simmer and turn the wine a beautiful deep red.

Storage, Make-Ahead and Freezing

Make-ahead: The mulled wine can be made up to 2 days ahead and kept in a covered jar in the fridge. Reheat it gently in a saucepan over low heat until steaming — do not boil it.
Leftovers: Store leftover mulled wine in the fridge for up to 2 days. Reheat gently on the stove, and add a fresh orange slice and cinnamon stick when serving.
Freezing: Freezing is not recommended; the wine loses its aroma and the spices turn flat. Make it fresh for the best flavor.

FAQ

Why does my mulled wine taste bitter?

It was probably boiled, or the spices simmered for too long. Keep the heat low and gentle, never let it reach a rolling boil, and do not simmer for more than 20 minutes. If it is already bitter, stir in another tablespoon of sugar and a splash of orange juice.

What is the best wine for mulled wine?

A fruity, inexpensive dry red: Merlot, Zinfandel, Garnacha, or a basic Cabernet Sauvignon. Avoid heavily oaked or very tannic wines, which turn bitter when heated. The spices do the work, so there is no need to spend more than a few dollars on the bottle.

Can kids drink mulled wine?

No — mulled wine contains alcohol, even after simmering. Make the non-alcoholic version instead: red grape juice and cranberry juice with the same spices. It looks and smells the same in the mug, and everyone can enjoy it.

Can I make mulled wine in a slow cooker?

Yes, and it is the easiest way to serve a crowd. Combine everything except the brandy in the slow cooker, cook on low for 1 to 2 hours, then stir in the brandy and keep the slow cooker on warm. Ladle into mugs as guests arrive.