Mulled Wine Recipe: Spiced Hot Wine for Winter Nights

A good mulled wine recipe fills the whole house with the smell of Christmas: red wine warmed gently with orange, cinnamon, cloves and star anise until it is fragrant, rounded and just sweet enough. It is easy, cheap and ideal for parties, firework nights and cold winter evenings.

In this guide you will find the classic method, tips for keeping the wine from tasting harsh or bitter, ideas for a non-alcoholic version and advice on serving a crowd. Pair it with our Mary Berry mince pies for a perfect festive snack.

What is mulled wine?

Mulled wine is red wine that has been warmed with spices, citrus and sugar. The tradition of spiced, heated wine goes back centuries in Europe and is found in many countries, from British wassail and mulled ale to the Gluhwein served at German Christmas markets.

In Britain, mulled wine is a winter staple, served at Bonfire Night parties, Christmas markets and carol concerts. A good one is warming and aromatic, not overly sweet or boozy.

A short history of spiced wine

Warm, spiced wine is far from a modern invention. Roman cookery writing describes a spiced wine called conditum paradoxum, flavoured with honey, pepper and herbs, and in medieval Europe a drink known as hippocras was made by steeping wine with spices and sweetening it with sugar.

Those traditions travelled and evolved into the mulled wine, Gluhwein and wassail we know today, each country adding its own spices and ceremonies.

Ingredients for this mulled wine recipe

This mulled wine recipe serves six to eight people.

• 1 bottle (750 ml) of fruity red wine, such as Merlot or Shiraz
• 1 orange, sliced, plus a strip of peel
• 75 g caster sugar (or honey, to taste)
• 2 cinnamon sticks
• 4 whole cloves
• 2 star anise
• 100 ml brandy or ruby port (optional)
• 100 ml apple juice or water (optional)

How to make mulled wine step by step

1. Combine. Pour the wine into a large saucepan. Add the orange slices and peel, sugar, cinnamon sticks, cloves and star anise.
2. Warm gently. Heat over a low heat, stirring until the sugar dissolves. Do not let the wine boil.
3. Infuse. Keep the mixture just below a simmer for 15 to 20 minutes so the spices release their flavour.
4. Taste. Add the brandy or port if using, and taste. Add more sugar if you want it sweeter.
5. Serve. Ladle the wine through a sieve into heatproof glasses or mugs, and garnish with an orange slice and a cinnamon stick.

Which wine is best for mulled wine?

Choose a young, fruity, inexpensive red with soft tannins, such as Merlot, Shiraz, Grenache or a Rioja. Avoid expensive or heavily oaked wines, because the spices will mask their subtleties and the heating will change their character.

Very dry or tannic wines can taste harsh when heated, so add a little extra sugar or orange juice if the result seems sharp.

Tips for the best mulled wine recipe

• Never boil the wine. Boiling makes it taste bitter and cooks off the delicate aroma.
• Use whole spices, not ground. Ground spices turn the drink gritty and cloudy.
• Add sugar gradually. Taste as you go so the drink is balanced rather than sugary.
• Use fresh orange, not just juice. The peel and slices carry essential oils.
• Strain before serving to avoid biting into a clove.

How to keep mulled wine warm for a party

For a crowd, a slow cooker is the easiest solution. Add all the ingredients, heat on high for 30 minutes, then switch to low or warm. The wine will stay at the perfect serving temperature for a few hours. Do not leave it on high, as it may overheat.

You can also keep a pan on the lowest hob setting, stirring occasionally. Serve responsibly, with plenty of water and food, and be mindful of guests who are driving.

Mulled wine variations

• Non-alcoholic: replace the wine with a mix of red grape juice and cranberry juice, then add the same spices.
• White mulled wine: use a dry white wine with honey, lemon and ginger.
• Mulled cider: simmer apple cider with the same spices for a lighter drink.
• Extra warmth: add a thin slice of fresh ginger or a pinch of nutmeg.
• Berry: add a handful of frozen cranberries or blackberries.

Making a mulled wine spice mix

If you want to give mulled wine as a gift, mix whole spices in a small bag or jar: cinnamon sticks, cloves, star anise, a few strips of dried orange peel and a pinch of allspice berries. Tie the bag with a ribbon and include instructions to add the spices to a bottle of red wine with sugar and orange.

What to serve with mulled wine

Mulled wine goes beautifully with mince pies, gingerbread and parkin, a sticky Bonfire Night cake you can make with our parkin recipe. It also pairs with cheese and charcuterie, roasted nuts and warm sausage rolls.

Safety and serving tips

Mulled wine is served hot, so use heatproof glasses or mugs and take care when ladling. Keep it out of reach of children, and label any alcohol-free version clearly if you serve both.

If you are serving a party, offer a non-alcoholic option alongside and plenty of water. A tray of mince pies or sausage rolls will help to balance the alcohol.

Final thoughts

This mulled wine recipe is easy to make and easy to adapt. Warm the wine slowly, keep it below a simmer and let the spices do their work. Serve it in warm glasses with an orange slice, and winter evenings will feel a lot more cosy. For more on the tradition, see this mulled wine overview.

Frequently asked questions

Can you make mulled wine ahead of time?

Yes. Make it up to a day ahead, strain it, chill it and reheat gently on the hob without boiling.

Why does my mulled wine taste bitter?

It was probably boiled or the spices were left in too long. Warm it gently and strain after 20 minutes.

How long does mulled wine keep?

It will keep in the fridge for up to three days in a covered container.

Can I make mulled wine in a slow cooker?

Yes. Heat on high for 30 minutes, then keep on low or warm for up to 3 hours.