Mulled Wine Recipe with Citrus and Spices
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Featuring a classic blend of red wine, citrus, and winter spices like star anise, allspice, cardamom, and cloves, this mulled wine recipe with citrus and spices makes the perfect beverage for festive gatherings or sipping by the fireplace. It’s easy to prepare, and will make your home smell amazing while it simmers on the stovetop!
Why Do I Love This Mulled Wine Recipe?
I first started drinking mulled wine after I moved to London to attend pastry school. Served hot, this boozy beverage with red wine and spices is especially popular in UK pubs during the cold winter months. In London, every pub and restaurant in town serves some version of mulled wine during the festive period. It’s also available at most outdoor festivals, Christmas markets, holiday celebrations, and of course, at Winter Wonderland.
In addition to its sweet, spicy taste and comforting buzz, mulled wine is also incredibly simple to make. Just pour a bottle of red wine into a large saucepan or stock pot, add spices, citrus, fresh ginger, and honey, and let everything simmer for half an hour or so. Then pass the wine through a fine-mesh strainer, pour it into mugs, and enjoy!
Mulled Wine Ingredients
- Red Wine – I like to make homemade mulled wine with a cabernet sauvingnon, but any number of red wines will work. Try merlot, pinot noir, zinfandel, or shiraz. (If you’re more of a white wine drinker, you might enjoy my mulled white wine recipe instead.) No need to use expensive wine, but choose something good-tasting, not a cooking wine.
- Mulling Spices – I’ve infused my wine with a blend of whole cloves, allspice, star anise, and cardamom. Whole spices usually come in big bags, so save the rest to make a stovetop simmer pot or a pan of spiced hot chocolate.
- Sweetener – I sweetened my wine with honey. For a vegan-friendly beverage, substitute another liquid sweetener, like agave nectar or maple syrup. Start with a small amount of sweetener, taste, and adjust as necessary.
- Citrus – A whole navel orange adds a bright, citrus-y note. Thoroughly wash the orange before adding it to the pot, but do not peel—the peel contributes both scent and flavor to the finished beverage.
Tips, Adjustments, and Substitutions
- Stick to whole spices. Feel free to adjust based on the spices you like, or the ones you happen to have on hand, but use only whole spices, not ground. It’s impossible to strain ground spices after mulling, so your finished wine will have a gritty texture.
- Add fresh herbs. Add a few sprigs of your favorite woody herb, like rosemary or thyme.
- Try different citrus. I used orange slices, but lemon and grapefruit taste great too.
- Use simple syrup. Stir in homemade, flavored simple syrup, like cranberry, rosemary, orange, or ginger, to sweeten the wine while adding a unique flavor element.
- Add a splash of liquor. If you’d like, you can also add a few tablespoons of brandy, vermouth, or another spirit of choice for additional flavor, and an extra buzz. If using hard liquor, stir it in after mulling and straining the wine.
- Do not boil. Warm the wine on the stovetop over medium heat, allowing it to steam, but not boil. Boiling can burn off the alcohol and alter the flavor. A long, low simmer allows the flavors to meld.
Mulled Wine with Citrus and Spices
- Total Time40 minutes
- Yield3-4 servings 1x
A classic mulled wine recipe, infused with spices, honey, lemon, and citrus. A warm, comforting beverage for a cold winter’s day.
Ingredients
1 bottle red wine (750 milliliters)
1 navel orange, washed and thinly sliced
1/2 teaspoon whole cloves
1/2 teaspoon whole allspice
4 whole star anise
3 whole cardamom pods
2 6-inch cinnamon sticks, or 4 shorter sticks
1 thumb-size piece fresh ginger, peeled (20-25 grams)
Generous squeeze honey, maple syrup, or agave nectar
Orange wedges, to garnish
Instructions
Combine all ingredients in a large, heavy-bottomed stock pot.
Warm over medium heat until steaming. (Do not boil.) Reduce heat to low and simmer gently, about 30 minutes, or until fragrant.
Pass through a fine mesh strainer. Discard the fruit and spices.
Ladle into mugs. Garnish with citrus wedges, sugared cranberries, sugared rosemary, whole star anise, or cinnamon sticks. Serve immediately.
Serving and Enjoying Mulled Wine
For added visual appeal, serve mulled wine in clear glass coffee mugs to showcase the vibrant color of the drink. Garnish with a slice of orange or lemon (or a bit of candied orange peel) and a cinnamon stick for stirring. You can also float fresh cranberries or whole star anise on top of each mug for a fun finishing touch.
Make-Ahead and Storage Suggestions
Mulled wine is best enjoyed on the day it is made. However, it will last for an hour or two on the stovetop, kept warm over very low heat.
To make it easy for guests to enjoy at their leisure over the course of a party or open house, you can make this mulled wine in a slow cooker, or pour it from the stock pot into a slow cooker set to the ‘keep warm’ setting. Place a ladle, mugs, and bowls of garnishes next to the slow cooker, so party attendees can serve themselves as they please.
Other Winter Drink Recipes You Might Enjoy
White Hot Chocolate
Red Wine Hot Chocolate
Vegan Hot Chocolate
Peppermint Hot Chocolate
Hot Buttered Brandy
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
