When the weather turns cold and holiday cheer is in the air, it’s time for a soul-warming drink… like this Spiced Mulled Wine! You won’t believe how easy it is to make. Just 5 minutes of prep, and 20 minutes of simmering! Or, make it in the slow cooker for an even easier version (which is great for a party!).
As soon as the weather turns chilly, I instantly switch over into Fall and Winter mode, where all things comfort food and holiday inspired are on my mind.
Nothing beats the cold weather chill like a warm drink… an alcoholic drink no less!
Mulled wine is the perfect warm and cozy drink to sip around a fire, drink after dinner, or serve at a party.
HOW TO MAKE MULLED WINE
Mulled wine, or hot wine, grogg, and about a dozen other names I couldn’t even begin to spell, is very simple to make!
- Pour wine and honey into pan and stir.
- Add citrus and spices.
- Heat over MED-LOW until wine is almost simmering.
- Reduce heat to LOW. Cook for 10 minutes.
- Add rosemary (if using) and cook another 10 minutes.
- Serve warm and enjoy!
COOKING TIPS FOR MULLED WINE
- The wine – no need to break the bank for a bottle… a budget-friendly variety will work just fine here.
- The heat – make sure to keep the wine from coming up to a full-on simmer or boil, or you run the risk of boiling off the alcohol in the wine. Every stovetop cooks differently, so adjust the heat if necessary.
- The spices – use whole spices here… since I’ve found ground spices tend to just float around on top and not really infuse into the wine.
- The scale – this recipe uses only 1 bottle of wine, but can EASILY be scaled up if you’re having a party. Just make sure to increase the amounts of ingredients equally. For example, if you wanted to use 3 bottles of wine, you would need to multiply all ingredient amounts by 3.
VARIATIONS OF MULLED WINE
- Brandy – A lot of recipes for mulled wine include some brandy, and for good reason… it’s DELICIOUS!! I kept this recipe simple with just the wine, so it’s a base that you can customize and add your own twists to. For this recipe, I’ve found a 1/4 cup of brandy adds a beautiful taste and warmth.
- Apple Cider – Tis the season to have apple cider on hand! If you have it, I would absolutely add some… it does add some sweetness though, so you may find you want to adjust the amount of honey used. I like to use 1 to 1 1/2 cups of apple cider.
- Sweetener – I prefer the natural sweetness of honey in this recipe, but regular sugar, agave, or maple syrup could be used as well.
- Vanilla – if you love the taste of vanilla, feel free to add a whole vanilla bean (split in half lengthwise).
MAKING MULLED WINE AHEAD OF TIME
Even though this recipe comes together in practically no time, if you’re having a party, odds are you want to do as much ahead of time as possible. I get it, I do the same thing!
- Prepare mulled wine recipe as directed, then cool completely to room temperature.
- Transfer to an airtight container and refrigerate. Mulled wine will keep for 3-4 days.
- When ready to serve, pour into saucepan or stockpot and reheat gently on MED-LOW. If using a slow cooker, heat on LOW for about an hour, then switch to warm for serving.
STORING LEFTOVER MULLED WINE
If you have any leftovers, they can be cooled to room temperature, placed in an airtight container and refrigerated for 3-4 days. Reheat on the stovetop or in a slow cooker.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Saucepan – I love using this saucepan, the two pour spouts are amazing.
- Stockpot – I like the smaller size of this stockpot, and it’s a great addition to any kitchen.
- Slow Cooker – I prefer using a smaller slow cooker for this recipe, as I think it cooks the food more evenly, and this is the model I have and love. The exact slow cooker I normally use is this one, but it’s pretty pricey!
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- 750 ml bottle dry red wine
- 2-4 Tbsp honey
- 1 orange thinly sliced
- 6-8 whole cloves
- 2 cinnamon sticks
- 1-2 star anise
- 1 sprig fresh rosemary (optional)
- Pour red wine and honey into saucepan. Stir well to combine.
- Add orange, cloves, cinnamon sticks, and star anise.
- Heat over MED-LOW until mixture is close to simmering and is almost too hot to touch.
- Reduce heat to LOW, cover, and cook 10 minutes. Watch to make sure it doesn't simmer too much or boil.
- If using rosemary, add to pot. Cook 10 more minutes.
- Remove from heat and strain through a fine mesh sieve.
- Serve warm and enjoy responsibly.
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SLOW COOKER DIRECTIONS
- Combine all ingredients in slow cooker.
- Cover and cook on LOW for 1 hour.
- Reduce heat to WARM and serve.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.