Spiced Mulled Wine: A Taste of Christmas in a Glass
Making mulled wine is one of my favorite Christmas traditions. This recipe is everything the festive season embodies—warm, cozy, and full of cheer! I usually whip up a big batch 2-3 weeks before Christmas, enjoying a glass (or three) while I make it. Then, I bottle it using leftover wine bottles, ready to share with friends, give as gifts, or enjoy throughout the season.
Whether served warm on Christmas Day from the slow cooker, cooled over ice, or even used in gravies, this mulled wine recipe never disappoints. I usually make about 14 bottles, and while it’s always shared, it sometimes lasts me into the chilly months of winter.
You don’t need expensive wine for this recipe—budget-friendly $10 bottles work perfectly with the rich spices and citrus. Just remember: never boil it, or you’ll lose all that festive spirit (aka alcohol 😉).
Ingredients (Makes ~4.5 bottles}
1 cup water
½ cup brown sugar
Juice of 1 orange
Rind of 1 orange
1 vanilla pod, split lengthways
8 cloves
1 nutmeg for grating (or ¼ tsp pre-grated)
2 cinnamon sticks
1 star anise
2 bay leaves
4 x 750ml bottles of red wine (e.g., Merlot, Chianti, Shiraz)
100ml orange liqueur or Cointreau (optional)
In a large 4-liter stockpot, combine the water and sugar (you can substitute coconut sugar if preferred). Heat over medium heat until the sugar dissolves.
Add the orange juice, rind, and split vanilla pod. Stir gently until syrupy.
Add the cloves, ½ tsp grated nutmeg, broken cinnamon sticks, bay leaves, and star anise. Pour in ½ bottle of red wine and let it simmer on a gentle boil for ~5 minutes, until the mixture is fragrant and syrupy.
Once the sugar dissolves and the spices infuse, add the remaining wine and the orange liqueur (if using). This optional addition adds a warming kick reminiscent of classic English mulled wine.
Heat the mixture gently until warmed through. Pour yourself a glass to enjoy!
Serve immediately by straining the mulled wine into a cup or bottle it for later use:
To bottle: Let the wine cool completely. Strain it into a jug, then pour into sterilized bottles. Seal and store in a cool, dark place.
Before serving bottled mulled wine, mix gently. Reheat slowly over medium heat or keep warm in a slow cooker.
Warm, sweet, and spiced to perfection, this mulled wine is Christmas in every sip. Enjoy and have a wonderful holiday season! 🎅🎁