Holiday cocktails often lean on the sweet and flashy, but I love turning to something warm and spiced instead. This mulled wine has been my go-to for chilly evenings, especially when friends drop by unexpectedly. The aroma of cinnamon and citrus fills the house, making everyone relax a little faster.
It’s not complicated, but it’s all about the small details—like simmering just enough, not too much. The spices can be customized based on what’s in your cupboard or what’s calling to you that day.
Why I keep coming back to this cozy brew
Nothing beats the smell of mulled wine simmering, filling the house with memories of holidays past. It’s the only thing that can turn a cold night into a warm gathering. I love tweaking the spices each year—sometimes more cinnamon, sometimes a hint of ginger—keeping it fresh. It’s simple, forgiving, and always makes me feel rooted in the season.
Breaking down the cozy ingredients
- Red wine: The warm, fruity backbone of the drink, look for a decent, not fancy, bottle—something that’s good but not too expensive.
- Citrus slices: Bright lemon or orange slices add zing and juiciness; they also help balance the spices’ warmth.
- Cinnamon sticks: Sweet, woody aroma that’s essential; swap with cardamom pods if you want a more floral note.
- Cloves: Intense little bursts of spice; use sparingly to avoid overpowering the balance.
- Brandy or liqueur: Adds depth and a boozy warmth—use your favorite, or skip for a lighter version.
- Sweetener (honey or sugar): A touch of sweetness rounds everything out; adjust based on your wine’s fruitiness.
- Optional: star anise or vanilla bean: For a more complex, aromatic twist—think festive, aromatic layers.
Tools and equipment for your cozy batch
- Sturdy pot: To gently heat the wine and infuse the spices.
- Stirring spoon: To mix the ingredients without breaking the citrus slices.
- Fine sieve: To strain out the spices and fruit for a smooth drink.
- Mugs: To serve the hot mulled wine in a cozy, inviting way.
Step-by-step for a cozy, spiced holiday sip
Step 1: Start by gathering your ingredients and tools. Gather a sturdy pot, a stirring spoon, a fine sieve, and your favorite mug.
Step 2: Pour red wine into the pot, then add sliced oranges, cinnamon sticks, a few cloves, and a splash of brandy.
Step 3: Heat on low, about 80°C (175°F), just until it’s steaming but not boiling. Stir gently, so the flavors meld without burning.
Step 4: a) Keep the heat low to avoid boiling—alcohol evaporates quickly at higher temps. b) Watch for steam and fragrant spices. c) If it starts to boil, turn down immediately.
Step 5: Simmer for 20-30 minutes, allowing the spices to infuse. Remove from heat and strain out the solids.
Step 6: Pour into mugs, garnish with a cinnamon stick or orange slice, and serve hot.
Spiced Mulled Wine
Ingredients
Equipment
Method
- Gather your ingredients and tools: a sturdy pot, stirring spoon, fine sieve, and mugs. Slice the orange into rounds and have everything ready.
- Pour the red wine into the pot and add the orange slices, cinnamon sticks, cloves, and star anise if using. Add a splash of brandy and honey or sugar for sweetness.
- Place the pot over low heat and gently warm the mixture, stirring occasionally. Keep an eye on it, and once you see steam and fragrant aromas, ensure it doesn’t start boiling.
- Allow the wine to simmer gently for 20 to 30 minutes, letting the spices infuse the liquid deeply. The wine should be steaming, with a rich aroma filling the air.
- Remove the pot from heat and strain the mulled wine through a fine sieve into a clean bowl or another pot, catching the spices and citrus slices.
- Pour the hot, fragrant mulled wine into mugs, garnishing each with a cinnamon stick or a slice of orange for a festive touch. Serve immediately while warm and inviting.
Notes
Cooking checkpoints and tips for best flavor
- Ensure the wine does not boil—just steaming hot. Boiling can burn off the delicate alcohol and spoil the spice aroma.
- Look for a rich, fragrant aroma that fills the kitchen—if it smells muted, simmer a bit longer.
- The liquid should be simmering gently, with tiny bubbles occasionally breaking the surface—no vigorous boiling.
Common mistakes and how to fix them
- Boiling the wine, which can burn off alcohol and make flavors bitter.? Reduce heat immediately if it starts to boil, to preserve the alcohol and flavor.
- Overly spicy or bitter flavor from too many spices or too long simmer.? Add a splash of water if spices are overpowering, then simmer gently again.
- Ingredients separating or settling at the bottom.? Stir more often if ingredients aren’t blending well, especially at the start.
- Using dried or old citrus, which dulls the bright, zesty notes.? Use fresh citrus slices for a brighter, more vibrant flavor.
This mulled wine is a reminder that the simplest ingredients—spices, citrus, wine—can come together to create something warm and inviting. It’s perfect for holiday gatherings or quiet nights by the fire. Feel free to tweak the spices or add a splash of your favorite liqueur to make it your own. Once you’ve made it once, you’ll be craving this fragrant, spiced warmth all season long.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.