I’ll be honest — I didn’t understand the hype around mulled wine until one chilly November evening when I accidentally became that guy who brings the wine no one wants to drink.
It was a cheap red, a little too sharp and not quite dinner-worthy. So, instead of tossing it, I thought — what if I warm it up, toss in some spices, and pretend I meant to do this?
Ten minutes later, my kitchen smelled like the holidays — oranges, cinnamon, cloves, and something cozy in the air. I poured a mug, took a sip, and realized: oh, so this is what comfort tastes like.
Now, making mulled wine has become my fall and winter ritual. It’s what I simmer when friends come over, or when I just need to slow down and warm up from the inside out.
Why I Keep Coming Back to It – Ethan’s Honest Take
- Smells Like the Holidays: One pot of this, and your whole place feels festive.
- Red Wine Redemption: Turns even a not-so-great bottle into something wonderful.
- Quick & Cozy: Ready in 15 minutes, perfect for lazy cold nights.
- Customizable: Sweeten it, spike it, spice it — it all works.
- Crowd Favorite: There’s always someone asking, “Wait, what’s in this?”
- Warm Mug Joy: It’s basically a hug in liquid form.
- Easy on Effort, Big on Mood: You look like you planned a seasonal gathering — even if you didn’t.
- Make-Ahead Friendly: Reheats beautifully without losing flavor.
Real-Life Cooking Notes from Ethan
- Use Any Red Wine: Go for something medium-bodied — Merlot or Cabernet works great.
- Don’t Boil It: Keep it just below simmer — boiling cooks off the alcohol and dulls the flavor.
- Orange Power: Slice the orange into rounds and toss them right in — it makes the drink look and smell amazing.
- Sweet Spot: Start with a little honey, then taste — you can always add more.
- Brandy Boost: The splash of brandy gives it that perfect holiday warmth.
- Spice Control: Too many cloves can overpower it — three to four is plenty.
- Serving Trick: Ladle into mugs and garnish with a cinnamon stick or orange slice — it feels fancier than it is.
- Storage Tip: Keep leftovers in the fridge and reheat gently on the stove the next day.
- 1 750-mL. bottle red wine
- 1 orange sliced into rounds, plus more for serving
- 6 whole cloves
- 3 3″ cinnamon sticks, plus more for serving
- 3 star anise pods
- 1/2 cup brandy
- 1/4 cup honey
In a medium saucepan, combine wine, orange slices, cloves, cinnamon sticks, star anise, brandy, and honey.
Place the pan over medium heat and bring the mixture to a gentle simmer — do not boil.
Reduce heat to medium-low and cook for about 10 minutes, stirring occasionally until fragrant and slightly reduced.
Divide the mulled wine among cups or mugs.
Garnish with extra orange slices and cinnamon sticks before serving.
A Few Cozy Ways to Make It Your Own!
- Citrus Swap: Add lemon slices or clementines along with the orange for a brighter flavor
- Spice Play: Star anise or cardamom pods add a deeper, almost bakery-style warmth
- Sweeter Finish: Maple syrup gives a richer, wintery sweetness compared to honey
- Extra Boozy Version: A splash of dark rum works beautifully if you’re out of brandy
- Low-Alcohol Option: Use less wine and add apple cider to mellow things out
- Berry Boost: Toss in a handful of cranberries for color and a tart edge
- Vanilla Note: A small splash of vanilla extract adds softness and balance
How I Like to Serve It?
- Classic Mug Style: Simple ceramic mugs keep it cozy and no-fuss.
- Party Pot Setup: Leave it on low heat so guests can serve themselves.
- Cinnamon Garnish: Looks festive and doubles as a stir stick.
- Orange Wheels: Float a slice on top for instant holiday vibes.
- Sugar-Rim Option: Dip mugs in orange juice, then sugar, for a fun touch.
- Outdoor Evenings: Perfect for bonfires, balconies, or chilly patios.
- Quiet Nights In: One mug, a blanket, and absolutely no plans.
If You Loved This, Try These Too
- Eggnog Recipe: Another warm, cozy holiday drink that feels like a tradition
- Hot Buttered Rum Recipe: Rich, spiced, and perfect for cold evenings
- Simple and Special Apple Cider Punch: A lighter, fruity option for fall gatherings
- Thanksgiving Punch Recipe: Great for parties when you want something festive
- Christmas Favorite Coquito Recipe: Creamy, coconut-forward, and holiday-ready
Storage & Leftovers (Yes, It’s Worth Saving)
- Refrigerate Promptly: Store cooled mulled wine in a sealed container
- Keeps Well: Stays flavorful for up to three days in the fridge
- Reheat Gently: Warm on low heat to preserve aroma and alcohol
- Avoid Microwaving: It dulls the spice flavors quickly
- Strain Before Storing: Removing spices prevents bitterness later
- Flavor Improves: The spices deepen slightly overnight
- Single-Serve Reheat: Warm just what you’ll drink to keep it fresh
FAQs I Always Get About Mulled Wine
- Can I make mulled wine without alcohol?: Yes, swap wine for grape juice or apple cider
- Does the alcohol cook off?: Not completely unless you boil it, which you shouldn’t
- What’s the best wine to use?: Dry, affordable reds like Merlot or Cabernet
- Can I make it ahead for a party?: Absolutely, just reheat gently before serving
- Why does mine taste bitter?: Too many cloves or overheating usually causes this
- Can I use ground spices?: Whole spices are better, ground ones make it cloudy
- Is mulled wine very sweet?: Only if you want it to be — sweetness is fully adjustable
- Can I double the recipe?: Yes, it scales perfectly for gatherings
The Final Sip
Mulled wine is proof that comfort doesn’t need perfection. It rescues bad wine, slows busy nights, and fills your kitchen with the kind of smell that makes people linger.
Make it when the weather turns cold. Make it when friends stop by. Make it when you just need something warm to hold.
Sometimes all it takes is a pot, a few spices, and ten quiet minutes for the season to finally feel right.
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