Anjali Arora
Many think of mulled wine as just a warm drink for cold nights, but I see it as a vessel of childhood memories and festive magic. My twist? Infusing it with unexpected herbs that awaken the senses—think sprigs of rosemary and a dash of star anise. As the wine slowly simmers, your kitchen fills with aromas that dance between comfort and adventure.
This simmering pot isn’t just about keeping warm; it’s about creating a small ritual of discovery. A splash of orange zest, a handful of cinnamon, and those secret herbs transform this simple drink into a charming adventure—perfect for cozy gatherings or a solo quiet evening. It’s a reminder that warmth isn’t only physical, but sensory, emotional, and deeply personal.
WHY I LOVE THIS RECIPE?
- It turns an everyday drink into something magical with just a few herbs I always have.
- The aroma spiraling from the pot sparks spontaneous smiles and cozy memories.
- I love experimenting with new spice combos right before guests arrive.
- It’s a simple way to warm up colder nights and my wandering heart.
- Nothing beats the faint crackle of spices as they release their fragrance.
AVOID MY DISASTER (You’re Welcome)
- FORGOT TO STRAIN — Spills and spills; use a fine sieve after simmering.
- DUMPED IN TOO MUCH SUGAR — Turns into sticky chaos; measure carefully.
- OVER-BOILED — Wine turned bitter and harsh; keep on low simmer, away from boiling.
- BURNED SPICES — Left in direct heat, which scorched the herbs; use gentle heat and stir often.
QUICK FIXES THAT SAVE YOUR DAY
- When the wine sparkles and smells rich, it’s ready—do not overheat.
- Splash in a little extra orange juice to brighten flavors.
- Patch any bitterness by adding a teaspoon of honey, then simmer briefly.
- Shield the pot from direct heat to keep the flavors balanced and fragrant.
- When the ingredients seem to lose their punch, add a splash of brandy for warmth.
Creating this warm mulled wine is about savoring those fleeting moments when the air fills with spice and citrus. It’s a little ritual that makes winter evenings more than just cold nights—more like cozy moments wrapped in aroma and aroma alone.
The way the spices bloom and meld with the wine is a sensory reminder to slow down and enjoy the season’s simple pleasures. Each sip carries a whisper of nostalgia, a touch of adventure, and a whole lot of warmth.
Herb-Infused Mulled Wine
Ingredients
Equipment
Method
- Pour the red wine into a saucepan and set it over low heat, avoiding any boiling to preserve the flavors.
- Add the honey to the wine, stirring gently until it dissolves completely and the mixture is smooth and fragrant.
- Drop in the orange zest strips along with the cinnamon sticks, star anise, and rosemary sprigs, allowing the spices and herbs to release their aroma as they meld into the wine.
- Warm the mixture gently on low heat, letting it simmer for about 20-30 minutes, occasionally stirring gently and checking to ensure it doesn’t reach a boil—aim for a steady, fragrant simmer.
- Once the wine is steaming and releasing a rich, spiced aroma, remove the saucepan from heat and carefully strain the mixture through a fine sieve into a serving container, discarding the herbs and spice solids.
- Pour the hot, aromatic mulled wine into mugs or cups, allowing the fragrant steam to waft up and invite you to taste the warm, spiced beverage.
Notes
Wrapping up, this mulled wine simmering pot isn’t just a drink—it’s a little celebration of winter’s flavors. Whether you’re warming up after a long day or entertaining friends, it’s a cozy companion that invites slow sips and quiet conversations. As the pot gently bubbles away, you’re reminded that the best moments often come from simple, homemade touches.
So, embrace the chaos and embrace the comfort. This recipe is about creating something that feels special yet effortless, a season’s essential you’ll return to every year. Right now, in the midst of winter’s hush, it’s exactly what your home needs.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.