If winter had a signature scent, it would be a pot of mulled wine simmering away on the stove. Warm spices, citrus, red wine, and a splash of brandy come together in the easiest, coziest drink you can make in under 20 minutes.
Whether you’re hosting friends or just trying to thaw out after a long day, this mulled wine recipe never disappoints. It’s simple, aromatic, and downright festive — the kind of hot wine recipe that turns an ordinary evening into “holiday mode.”
Growing up, mulled wine wasn’t something we made at home — but once I started flying with Singapore Airlines, I discovered it everywhere during winter trips to Europe. Every Christmas market had its own version: glühwein in Germany, vin chaud in France… and honestly, each one felt like a warm hug in a cup.
Now, living in a colder part of the world, it’s become one of those traditions I recreate every year. My husband loves the citrus-forward versions (more oranges, always!), while I sneak in my beloved cardamom because, well… I’m me. This is our favourite version — simple, balanced, and wildly adaptable.
❓What Is Mulled Wine?
Mulled wine — also known as hot wine, spiced wine, or glühwein — is red wine gently heated with mulling spices such as cinnamon, star anise, cloves, cardamom, nutmeg, and citrus. The goal is to warm the wine without boiling so the flavor deepens while the alcohol stays put.
It’s a traditional holiday drink across Europe and now a cold-weather staple everywhere. Think: cozy nights, Christmas parties, and that smell that makes your whole house feel festive in ten minutes.
❤️ Why You’ll Love This Recipe
- Ready in 20 minutes — no fuss, no drama, maximum payoff.
- No fancy wine needed — supermarket wine works beautifully.
- Flexible — sweeten it, spike it, spice it… do you.
- Stovetop or slow cooker — both give amazing results.
- Perfect for parties — make a big batch and keep it warm for hours.
- Tastes like Christmas — and I don’t say that lightly.
🛒 Ingredients & Substitutes
- Red Wine – Use a dry, full-bodied red like Merlot, Cabernet Sauvignon, or Zinfandel. You don’t need an expensive bottle — mulled wine is famously forgiving. Use Tempranillo, Shiraz, or even a fruity rosé if you want a lighter twist.
- Citrus – Orange slices + lemon peel for brightness and balance. Clementines, mandarins, or a splash of orange juice.
- Apples – Add natural sweetness and body. Use pear slices or skip if you prefer a simpler spiced wine.
- Brandy – Deepens the flavor and boosts warmth. Use cognac, rum, bourbon, or omit for a lighter version.
- Sweetener – Honey or maple syrup creates a smooth finish. Use brown sugar, agave, or simple syrup.
- Mulling Spices – Cinnamon sticks, star anise, cloves, cardamom, and nutmeg. Use ground versions work in smaller quantities; or try ginger, allspice, or even a pinch of black pepper for depth.
👩🍳 Step-by-Step: How to Make Mulled Wine
- Combine
Add wine, citrus, apples, brandy, honey/maple syrup, and all spices into a saucepan. Stir gently. - Warm
Bring to a very gentle simmer over low heat.
Do not boil. Boiling cooks off the alcohol — we don’t want that. - Infuse
Simmer for 15 minutes (or up to 3 hours for a deeper spiced wine). - Taste & Adjust
Add more sweetener or citrus if needed. - Strain (optional)
I rarely strain — the cooked fruits make a gorgeous garnish.
⭐️Can I make mulled wine in the Slow Cooker?
- Yes, absolutely, in fact, it’s the easiest as long as you have time. Just add all ingredients to the slow cooker.
- Cook on LOW for 3 hours.
- Taste, sweeten, strain if you prefer.
Perfect for holiday parties because it stays warm without risk of boiling.
- Serve
Ladle into heatproof mugs. Garnish with cinnamon sticks, orange slices, or star anise for that “I totally tried” vibe.
💡 Tips for Success
- Low heat only — keep it just below simmering for best flavor.
- Choose wine you enjoy — not fancy, but not terrible.
- Don’t overspice — too many cloves = bitter.
- Add citrus peel, not pith — pith makes it sharp and unpleasant.
- Make it ahead — tastes even better after resting overnight.
- Party trick — warm it in the slow cooker and let guests serve themselves.
🔧 Troubleshooting Table for Mulled Wine
| Issue | Easy Fix |
|---|---|
| Too bitter | Strain out the spices and add a splash of wine or orange juice. |
| Too sweet | Add more wine or a squeeze of lemon. |
| Not sweet enough | Stir in a little more honey or maple syrup. |
| Too strong | Top up with extra wine or apple juice. |
| Lost alcohol | Add a small splash of brandy — done. |
| Flavors too strong | Strain early and dilute with wine. |
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Frequently asked questions
This recipe for mulled wine will keep in the fridge for about 4 to 5 days. You can warm it on low heat before you drink.
Yes, it actually gets better with time. Make it a day ahead, cool completely, refrigerate, then rewarm gently on low heat — never boil.
Use a dry, medium or full-bodied red like Merlot, Cabernet, Zinfandel, or Shiraz. Pick something you enjoy drinking, but no need for anything pricey.
No, but a splash of brandy, rum, or bourbon adds warmth and depth. If you prefer a lighter drink, skip it.
Classic mulling spices include cinnamon, cloves, star anise, cardamom, and nutmeg. Add ginger if you like a brighter, spicier finish for your hot wine.
Orange slices, lemon peel, apple slices, cinnamon sticks, or star anise make it look festive and smell amazing in hot wine.
Absolutely. Adjust the sweetness, swap spices, try different citrus, or add extra brandy — this is one of the most flexible Christmas wines or drinks ever.
Yes! Use cranberry juice, grape juice, or apple cider instead of wine. Warm gently with the same spices for a family-friendly version.
Honey and maple syrup are the smoothest options, but brown sugar or simple syrup also work well in this Christmas wine.
Yes — in fact, the slow cooker or crockpot are for parties. Cook on LOW for 3 hours, then keep warm for serving.
Mulled wine dates back to ancient Rome and spread across Europe as a winter drink. Today it’s enjoyed worldwide under many names like glühwein and vin chaud — but don’t worry, you don’t need a history lesson to make it delicious.
Yes, just leave it out. Your mulled wine will still be rich, flavorful, and perfectly cozy.
Video
Ingredients
- 1 bottle (750 ml) Red wine dry red wine is preferred
- 2 strips Lemon peel
- 2 strips Orange peel
- 2 Orange slices 1/2 orange cut into rounds
- 2 Apple slices 1/2 apple cut into rounds
- ½ cup (120 ml) Brandy
- ¼ cup (4 tbsp) Honey or maple syrup
- 2 Cinnamon stick (3-inch sticks)
- 2 Star anise
- 4 Cloves
- 2 Cardamoms optional
- ¼ tsp Nutmeg freshly grated
Method
- Combine – Add wine, citrus, apples, brandy, honey/maple syrup, and all spices into a saucepan. Stir gently.
- Warm – Bring to a very gentle simmer over low heat. Do not boil. Boiling cooks off the alcohol — we don’t want that.
- Infuse – Simmer for 15 minutes (or up to 3 hours for a deeper spiced wine).
- Taste & Adjust – Add more sweetener or citrus if needed.
- Strain (optional) — I rarely strain — the cooked fruit makes a gorgeous garnish.
- Serve – Ladle into heatproof mugs. Garnish with cinnamon sticks, orange slices, or star anise for that “I totally tried” vibe.
Notes
- Low heat only — keep it just below simmering for best flavor.
- Choose wine you enjoy — not fancy, but not terrible.
- Don’t overspice — too many cloves = bitter.
- Add citrus peel, not pith — pith makes it sharp and unpleasant.
- Make it ahead — tastes even better after resting overnight.
- Party trick — warm it in the slow cooker and let guests serve themselves.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I’ve always loved mulled wine but never attempted it at home before. This was a very easy and delicious recipe that both my husband and I really enjoyed! I will keep this one in my holiday recipe files!
Thank you for the lovely feedback, Maryanne. I am happy that you enjoyed this recipe.