Mulled Red Wine Cocktail Recipe

When the weather turns cold, I find myself craving a warm drink to enjoy with friends—or honestly, just to unwind after a long day. A mulled red wine cocktail is a pretty simple way to whip up something cozy and full of flavor at home.

With a handful of ingredients and some basic kitchen tools, you can make a rich, spiced wine that’s perfect for relaxing or sharing. Whether you’re new to mulled wine or you’ve tried it before, this recipe walks you through exactly what you’ll need and how to pull it off step by step.

Making mulled wine always seems to bring out the best flavors of the season. It makes any night feel a bit more special—at least, that’s been my experience.

Mulled Red Wine Cocktail Recipe

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This mulled red wine cocktail is warm and comforting—perfect for cold evenings. The equipment and ingredients are all easy to find, and the steps are honestly pretty straightforward.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Large pot or saucepan
• Wooden spoon or heat-safe stirrer
• Fine-mesh strainer
• Measuring cups and spoons
• Ladle: For serving.
• Heatproof mugs or glasses

Ingredients

• 1 bottle 750 ml dry red wine
• 1 orange sliced
• 1/4 cup brandy
• 1/4 cup honey or sugar to taste
• 2 cinnamon sticks
• 5 whole cloves
• 3 star anise
• 5 whole allspice berries
• 1/4 teaspoon grated nutmeg

Optional: 1 tablespoons raisins or dried cranberries

Instructions

• Pour the wine into your large pot and set it over low heat.
• Add orange slices, brandy, honey or sugar, cinnamon sticks, cloves, star anise, allspice, and nutmeg.
• Stir gently to combine.
• Let it heat slowly until it’s hot but not boiling—usually 15-20 minutes. Keep it below a simmer so you don’t lose the alcohol.
• Taste and add more honey or sugar if you want it sweeter.
• Strain out all the solids with a fine mesh strainer.
• Serve in heatproof mugs, and if you’re feeling fancy, garnish with extra orange slices or a cinnamon stick.
• I’m careful not to let the mixture boil, since that’ll make the alcohol vanish. Low heat and a bit of stirring help keep the flavors balanced and let me keep an eye on things.

Notes

You can tweak this recipe to fit your mood or whatever you’ve got in the pantry. If you like it sweeter, just add more honey or sugar. Sometimes I toss in a splash of apple cider for extra depth.

No whole spices? A pinch of ground versions works in a pinch—just use less, since they’re stronger. For an alcohol-free version, cranberry or grape juice replaces the wine, and you can skip the brandy. It’s easy to double the batch for a party, too.

If you’re reheating leftovers, keep the heat low so you don’t scorch the sugars or lose the lovely aroma. That’s a mistake I’ve made before—wouldn’t recommend it!

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Tasting Notes

First thing I notice when I taste this mulled red wine cocktail is the aroma. Warm spices—cinnamon, cloves—just fill the air and make the whole place feel inviting.

The flavor is a nice balance of sweet, tart, and spiced. There’s the richness of the red wine, bright orange zest, and a touch of honey. The spices come through, but they don’t overpower everything else.

What I taste:

• Deep berry notes from the wine
• A hint of citrus brightness
• Some gentle sweetness
• Light heat from black pepper or maybe a bit of ginger
• Warmth and spice from cinnamon, star anise, and cloves

The texture is smooth, maybe a little thicker thanks to the fruit and sweetener. I like to sip it slowly and let the flavors linger a bit.

If I’m pairing it with food, I usually go for mild cheeses or simple cookies. Nothing too fancy—just something that won’t compete with the drink.

Each sip seems to have layers. At first, the fruit hits you, but then the spice and warmth sneak up. It leaves a gentle heat in my mouth, which is honestly pretty comforting.

Serving suggestion: I always serve it warm, in heat-safe mugs. A slice of orange or a cinnamon stick on top just makes it look (and smell) extra inviting.

Substitute

Sometimes I run out of red wine, or maybe I just want an alcohol-free version. Either way, I’ve found a few trusty substitutes that let everyone join in for a cup.

Ingredients that work well as substitutes:

• Grape juice (if you want it non-alcoholic)
• Cranberry juice (this one brings a tart punch)
• Pomegranate juice (deeper, a little mysterious)
• Apple cider (sweet and cozy)
• White wine (much milder, but it works!)
• Alcohol-free red wine

For spices and fruit, I don’t really change much:

• Cinnamon sticks
• Whole cloves
• Orange slices
• Star anise

Instructions I follow:

• I heat up the juice just like I do with wine. The spices and fruit go in as usual.
• Tasting as I go is key. Sometimes I add honey or sugar if it needs a touch more sweetness.
• If I’m using white wine, I might cut back on the citrus—just feels more balanced that way.
• And I never let it boil, just warm enough to bring out the flavors. Nobody likes cooked fruit, right?

Equipment I need:

• Saucepan
• Wooden spoon
• Strainer
• Ladle
• Heatproof mugs or glasses