Coconut Mulled Wine Cocktail Recipe

I’m always looking for ways to put a new spin on classic drinks, and mulled wine is just one of those things I can’t stop playing with. This coconut mulled wine cocktail brings together the cozy, spiced warmth of traditional mulled wine and the mellow, creamy vibe of coconut—honestly, it’s a combination that just works.

It’s really simple to throw together, and yet somehow it feels a little special—good enough for a get-together, or just to sip solo on a chilly night.

The first time I tossed coconut into my mulled wine, I didn’t expect much, but wow, the flavors actually clicked. The spices wrap you up, and then the coconut sneaks in with this soft sweetness that smooths everything out.

It’s the kind of drink that feels familiar and new at the same time. Great for sharing or for treating yourself, no judgment.

You’ll see the steps are straightforward, and I’ve added some notes to help you nail the flavor. No fancy gadgets or weird ingredients here—just stuff you probably already have stashed in the kitchen.

Coconut Mulled Wine Cocktail Recipe

I keep coming back to this drink because it somehow manages to be both cozy and a little bit tropical. Warm spices, red wine, and coconut—what’s not to like?

The red wine and citrus make it bright, while the coconut gives it that creamy, vacation-y twist.

Equipment

• Medium saucepan or pot with a lid
• Wooden spoon for stirring
• Fine mesh strainer
• Measuring cups and spoons
• Heatproof ladle
• Serving mugs or heat-safe glasses
• Small knife and cutting board
• Citrus juicer for lime or orange juice

I don’t go overboard on equipment—most of this stuff is already in my cupboards. The strainer is key for fishing out the spices, so the drink stays nice and smooth.

Definitely use mugs or glasses that can handle the heat, since you’ll be serving this warm.

Ingredients

• 1 bottle of red wine (750 ml)
• 1 cup coconut water
• ½ cup coconut milk or coconut cream
• ¼ cup white rum or coconut rum
• ¼ cup orange juice
• 2 tbsp lime juice
• 3 tbsp honey or simple syrup
• 2 whole cinnamon sticks
• 4 whole cloves
• 1 star anise
• ¼ tsp nutmeg
• 2 tbsp cream of coconut (optional for extra richness)

I tend to swap honey with simple syrup if that’s what I’ve got. Coconut cream makes it thick and lush; coconut water keeps it lighter.

The spices are there for depth, but they shouldn’t knock you over.

Instructions

• Pour the red wine into a medium saucepan.
• Add coconut water, coconut milk, and orange juice.
• Stir in lime juice, honey, and cream of coconut.
• Drop in cinnamon sticks, cloves, star anise, and nutmeg.
• Warm on low heat for 15–20 minutes. Do not let it boil.
• Stir occasionally to blend the flavors.
• Remove from heat and strain out the spices.
• Stir in white rum or coconut rum.
• Ladle into mugs and serve warm.

I always sneak a taste before serving, just to check if it’s sweet enough. If it’s a bit much, I’ll splash in more coconut water.

If I’m craving more spice, I just let it steep a touch longer.

Notes

Honestly, I think a medium-bodied red like Merlot or Shiraz is the way to go. The drier wines keep the coconut and honey from getting too sweet.

If I want it lighter, I cut back on coconut cream and up the coconut water. For a richer version, I’ll add cream of coconut and maybe an extra glug of rum.

This batch gives you about 4–5 servings. Leftovers are totally fine in the fridge for a couple days.

Just reheat gently on the stove—don’t boil it—or the flavors get a little weird.

Tasting Notes

That first sip? It brings this gentle warmth—spices coming in soft at the start. Cinnamon and cloves show up with a subtle heat, and honestly, they work so well with the wine’s fruitiness.

There’s coconut in there too, and it adds this creamy edge that smooths everything out. It kind of takes the sharper notes from the citrus and spice and softens them, but thankfully, it never feels heavy.

I get these hints of vanilla and toasted coconut as it finishes, which is a nice surprise. It reminds me a bit of other coconut cocktails I’ve had, though this one’s definitely richer, probably thanks to the mulled wine base.

The texture is what really stands out for me. The wine itself is silky, and that coconut milk gives it a light body that just hangs around on your tongue for a while.

Flavor highlights:

• Spiced warmth from cinnamon, cloves, and nutmeg
• Creamy sweetness from coconut milk
• Bright lift from citrus zest
• Smooth finish with soft vanilla notes

Honestly, the way the spice and coconut balance each other makes every sip pretty easy to enjoy. It’s cozy, but there’s something fresh about it, which sets it apart from the usual mulled drinks out there.