A pot of mulled wine on the stove is one of the easiest ways to make a holiday party feel warm and welcoming. It fills the house with the smell of orange and cinnamon, it can be made in a big batch, and guests can help themselves. This mulled wine recipe gives you a classic version, plus an alcohol-free version that is just as festive, so drivers, kids and non-drinkers have something special in their mugs too.
What Is Mulled Wine?
Mulled wine is red wine gently warmed with citrus, sugar and whole spices. It goes by many names across Europe: Gluhwein in Germany and Austria, vin chaud in France, glogg in the Nordic countries and vin brule in Italy. Each region has its own twist, from a splash of rum to almonds and raisins in the glass, but the basic idea is the same: warm, spiced and lightly sweet.
Classic Mulled Wine Recipe
Serves 6 to 8 small mugs. Prep 10 minutes, heat 20 to 25 minutes.
Ingredients
- 1 bottle (750 ml) dry, fruity red wine, such as Merlot, Grenache or Tempranillo
- 1 cup (240 ml) orange juice or apple juice
- 1/4 to 1/3 cup (50 to 65 g) sugar or honey, to taste
- 1 orange, sliced into rounds
- 2 cinnamon sticks
- 6 whole cloves
- 2 star anise
- 4 green cardamom pods, lightly crushed (optional)
- A few slices of fresh ginger (optional)
- 2 to 4 tbsp (30 to 60 ml) brandy or orange liqueur (optional)
Method
- Put the juice, sugar, orange slices and spices into a large saucepan. Warm over medium-low heat, stirring until the sugar dissolves.
- Pour in the wine. Heat gently until it is steaming but not bubbling, then turn the heat to the lowest setting.
- Let it infuse for 15 to 20 minutes. Taste and add more sugar if needed.
- Stir in the brandy, if using, just before serving.
- Ladle into heatproof glasses or mugs, straining out the whole spices.
The one rule: do not boil it
Alcohol boils at about 173F (78C), well below water, and boiling also makes the spices taste harsh and bitter. Keep the wine just below a simmer. If you have a thermometer, around 160F to 170F (70C to 75C) is about right.
Also read: 6 Easy Air Fryer Appetizers for Holiday Parties
Alcohol-Free Mulled Wine
This version uses grape and apple juice for body and a touch of tartness. It also works well in a separate slow cooker so guests can see which is which.
Ingredients
- 3 cups (720 ml) unsweetened red grape juice
- 2 cups (480 ml) cloudy apple juice or US-style unfiltered apple cider
- 1/2 cup (120 ml) cranberry juice or pomegranate juice
- 1 orange, sliced, and the juice of half a lemon
- 2 cinnamon sticks, 6 cloves and 2 star anise
- A few slices of fresh ginger
- 1 to 2 tbsp honey or maple syrup, only if needed
Method
- Combine everything except the honey in a pan.
- Bring to a gentle simmer, then lower the heat and infuse for 15 to 20 minutes. Since there is no alcohol to protect, a light simmer is fine.
- Taste before sweetening. Grape juice is already quite sweet.
- For a drier, more wine-like taste, add a strong black tea bag for the last 5 minutes, or a splash of red wine vinegar.
Choosing the Wine
You do not need an expensive bottle, but avoid the cheapest. If you would not drink it cold, warming it will not help. Look for a red that is fruity, medium-bodied and not too heavy on oak. Very tannic wines can turn bitter when heated. Merlot, Garnacha or Grenache, Tempranillo and Zinfandel all work well. For a white version, use a dry Riesling or Pinot Grigio with apple juice, honey and the same spices.
Easy Flavor Variations
- Nordic style: add a handful of raisins and blanched almonds to each glass, the way glogg is often served.
- Berry: swap half the orange juice for cranberry juice and add a few frozen berries.
- Spiced cider version: replace the wine with hard cider and use maple syrup instead of sugar.
Party Tips for Hosting
- Use a slow cooker. Make the mulled wine on the stove, then transfer to a slow cooker on the warm or low setting. It will stay at the right temperature for a couple of hours.
- Label both pots clearly. Keep the alcohol-free version in a different pot, with its own ladle and a simple sign.
- Make it ahead. Infuse the spices in the juice and sugar the day before, chill, then add the wine and warm it when guests arrive.
- Garnish simply. A fresh orange slice and a cinnamon stick in each mug look good and cost little.
- Serve with food. Mulled wine pairs well with cheese, gingerbread and mince pies.
Drinking Responsibly
Warm drinks go down easily, so it is easy to lose track. A standard 750 ml bottle of red wine at about 13 percent alcohol contains roughly 10 UK units, and the brandy adds more. UK health advice recommends no more than 14 units a week for adults, spread over several days. The NHS guide to alcohol units explains how to count them. Offer the alcohol-free pot proudly, not as an afterthought, and make sure anyone driving home sticks to it.
Mulled wine also tastes great outdoors after a snowy day. If that sounds like your kind of trip, our guide to Switzerland in winter is a good place to start.
Storing Leftovers
Let leftover mulled wine cool, strain out the spices and fruit, and keep it in a sealed bottle or jar in the fridge for 2 to 3 days. Reheat gently on the stove. Do not leave the fruit in overnight, as the peel can make it bitter.
FAQ
What is the best wine for mulled wine?
A fruity, medium-bodied red that is not too oaky or tannic, such as Merlot, Grenache or Tempranillo.
Can I make mulled wine in a slow cooker?
Yes. Combine everything and heat on low for 1 to 2 hours, then switch to warm for serving.
Does mulled wine still contain alcohol?
Yes. Gentle heating removes only a small amount, so treat it like regular wine.
With a decent bottle of red, a handful of spices and a little patience, this mulled wine recipe turns any gathering into a cozy holiday party. Keep the heat low, make a pot of the alcohol-free version alongside it, and let the smell of orange and cinnamon do the rest.
