Quick answer: To make mulled wine, gently heat one 750 ml bottle of dry, fruity red wine (like Merlot, Zinfandel or Garnacha) with 1 sliced orange, 2 cinnamon sticks, 4 whole cloves, 2 star anise and 2 to 4 tablespoons of honey or sugar. Keep it below a simmer for 15 to 20 minutes, add an optional splash of brandy, strain and serve warm. It serves about 4 to 6.
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Few things make a cold evening feel cozier than a pot of mulled wine on the stove. The whole house smells like oranges and cinnamon, and guests tend to drift toward the kitchen before you even pour. It is also one of the easiest party drinks you can make: one bottle of inexpensive red, a handful of pantry spices and about 20 minutes. Below is our classic recipe, a slow cooker version for parties, the best wines to use and what to serve alongside it.
What Do You Need to Make Mulled Wine?
- 1 bottle (750 ml) dry red wine: fruity, low tannin reds work best.
- 1 orange: sliced into rounds, plus a few strips of peel if you like extra citrus.
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise pods
- 2 to 4 tablespoons honey, maple syrup or sugar: start low and adjust at the end.
- Optional: 1/4 cup brandy, Cointreau or ruby port for a richer, stronger drink.
- Optional extras: a few cardamom pods, a slice of fresh ginger or a handful of cranberries.
Whole spices are important. Ground spices make the wine gritty and cloudy. A ready made mulling spice blend is a handy shortcut if you do not keep star anise or cloves on hand.
How Do You Make Mulled Wine on the Stove?
- Combine. Add the wine, orange slices, cinnamon, cloves, star anise and 2 tablespoons of sweetener to a medium saucepan.
- Heat gently. Warm over medium low heat until you see steam and tiny bubbles at the edge, then turn the heat to low.
- Do not boil. Keep it just below a simmer for 15 to 20 minutes. Boiling cooks off alcohol and can make the spices taste bitter.
- Taste and adjust. Add more sweetener a spoonful at a time. Stir in brandy now if using.
- Strain and serve. Ladle into heatproof mugs through a small strainer and garnish with a fresh orange slice or cinnamon stick.
Make it up to a day ahead, refrigerate it with the spices removed, and rewarm gently before guests arrive.
How Do You Make Mulled Wine in a Slow Cooker?
For a party, the slow cooker is the easiest method because it keeps the wine warm for hours without any babysitting. Double or triple the recipe, add everything to the crock, cover and cook on low for 1 to 2 hours. Then switch to the warm setting and set out a ladle and mugs so guests can serve themselves. Remove the cloves and star anise after about 3 hours so the flavor does not turn harsh. A 6 quart slow cooker holds about three bottles comfortably.
What Is the Best Wine for Mulled Wine?
Choose a dry red with plenty of ripe fruit and soft tannins. Heat and spice exaggerate tannin and oak, so save your expensive Cabernet for dinner. A good bottle in the $8 to $15 range is perfect.
| Wine | Why It Works |
|---|---|
| Merlot | Soft, plummy and smooth, the safest all around choice |
| Zinfandel | Jammy berry fruit and a little spice that loves cinnamon |
| Garnacha (Grenache) | Juicy red fruit and great value from Spain |
| Côtes du Rhône | Bright fruit with a peppery edge |
| Montepulciano d’Abruzzo | Budget friendly, fruity and low in tannin |
Avoid heavily oaked or very tannic wines, which can taste bitter once warmed. You can browse Garnacha or Zinfandel online if your local shop is limited. For more on how long an opened bottle keeps, see how long wine lasts after opening.
Can You Make White Mulled Wine?
Yes. Use a dry or off dry white such as Riesling, Pinot Grigio or Chenin Blanc. Swap the orange for sliced apple and pear, keep the cinnamon and add a slice of fresh ginger and a vanilla bean if you have one. Sweeten with honey. White mulled wine is lighter and especially nice for a daytime gathering.
What Food Goes With Mulled Wine?
Mulled wine loves rich, salty and nutty flavors. Our favorite pairings:
- Baked Brie with honey and walnuts. The warm, gooey cheese and the spiced wine are a dream together. Try our baked Brie recipe.
- Aged cheddar, Gouda and Manchego on a cheese board.
- Roasted nuts and gingerbread cookies for something sweet.
- Charcuterie like salami and prosciutto. See our ultimate charcuterie board guide.
Hosting for the holidays? Our Christmas wine pairing guide and how to host a wine and cheese party cover the rest of the evening.
Mulled Wine Tips
- Keep the heat low. Steaming is good. Bubbling is too hot.
- Sweeten at the end. The wine concentrates slightly as it warms.
- Use a saucepan, not an aluminum pot. Wine’s acidity can react with bare aluminum and taste metallic.
- Serve in heatproof glass mugs. Clear glass mugs show off the deep ruby color.
- Offer a zero proof option. Simmer the same spices in apple cider or unsweetened cranberry juice for guests who are not drinking.
Frequently Asked Questions
What wine is best for mulled wine?
A dry, fruity red with soft tannins, such as Merlot, Zinfandel, Garnacha or Côtes du Rhône, is best. Skip expensive or heavily oaked wines because heat and spice exaggerate tannin and oak.
Does mulled wine still have alcohol?
Yes. Gently warming the wine below a simmer keeps most of the alcohol. Boiling it would cook off more alcohol but also makes the spices taste bitter.
How long can you keep mulled wine?
Strain out the spices and refrigerate leftover mulled wine in a sealed jar for up to 3 days. Rewarm gently on the stove without boiling.
Can you make mulled wine ahead of time?
Yes. Make it up to a day ahead, remove the spices so they do not turn bitter, refrigerate and rewarm before serving.
Can I use ground spices for mulled wine?
Whole spices are best. Ground spices make the drink cloudy and gritty. If ground spices are all you have, use a small amount tied in a coffee filter or cheesecloth.
