Mulled Wine Sangria Cocktail Recipe

If you’re searching for a unique drink to serve this holiday season, I think you’ve just found it. My Mulled Wine Sangria Cocktail Recipe blends cozy spices and fruit in one easy, crowd-pleasing cocktail.

It’s honestly one of my favorite cocktail recipes—especially for Christmas parties or any kind of winter gathering. There’s just something about those warm, comforting flavors of classic mulled wine mixed with the bright, refreshing style of sangria.

The result? A drink that feels both special and a little familiar. If you’re on the hunt for Christmas cocktail recipes that are simple to make and perfect for sharing, you might want to bookmark this one.

Mulled Wine Sangria Cocktail Recipe

I love how this drink brings together the warm spices of mulled wine and the fresh, fruity notes of sangria. With some basic equipment and everyday ingredients, I can whip up a cozy cocktail that works for a crowd or even just for myself.

Equipment

• Large saucepan or slow cooker
• Wooden spoon
• Ladle
• Large pitcher or heatproof jug
• Measuring cups and spoons
• Sharp knife
• Citrus zester or peeler (optional)
• Serving glasses or mugs
• Fine mesh strainer (if you want)

I usually go for a slow cooker if I want to keep things warm longer or make serving at parties easier. But honestly, a regular saucepan on the stove is just fine—as long as I’m paying attention to the heat.

Ingredients

• 1 bottle (750ml) Spanish red wine
• 1/4 cup brandy
• 1/4 cup orange juice
• 2-3 tablespoons brown sugar (or more if you like it sweeter)
• 1 large orange, sliced
• 1 lemon, sliced
• 2-3 cinnamon sticks
• 1/4 teaspoon ground nutmeg
• 1-2 whole cloves (optional)
• 1 small apple, chopped
• 1-2 star anise (optional)

I always try to use a fruity Spanish red wine, but honestly, any dry red wine will do. Sometimes I’ll toss in extra orange slices for a little more zing, or skip the apple if I want to keep things simple.

Instructions

• Slice the orange and lemon into thin rounds.
• Chop the apple into small cubes.
• Add the wine, brandy, and orange juice into your large saucepan or slow cooker.
• Stir in the brown sugar until it’s dissolved.
• Add the orange slices, lemon slices, and apple cubes.
• Toss in the cinnamon sticks, nutmeg, and any optional spices.
• Heat gently over low heat, keeping it just below a simmer for about 20-30 minutes.
• Give it a stir now and then so nothing sticks or burns.
• Taste and add more brown sugar if you want it a bit sweeter.
• Remove from heat (or just set the slow cooker to “warm”).
• Ladle through a mesh strainer into a pitcher or mugs.
• Serve it warm and enjoy.

I never let the mixture boil—seriously, don’t do it. That way, the alcohol stays put and the spices really blend in with the wine.

Notes

If I want to serve this cold, I just let it cool and pour it over ice. The flavors actually get better if the sangria sits for a while, so sometimes I make it early and let it chill in the fridge before gently reheating.

If I’m craving extra cinnamon, I’ll throw in more sticks. I usually avoid ground spices if the drink will sit for hours, since they settle at the bottom and can get a bit gritty.

Sometimes, for more citrus punch, I’ll zest the orange or lemon before slicing. No brandy? Another dark spirit works, or just skip it altogether.

With these little tweaks, I end up with a mulled sangria that fits my mood every single time.

Tasting Notes

When I take a sip of this Mulled Wine Sangria, the gentle warmth from the spices hits me first. Cinnamon and cloves bring a cozy, almost nostalgic vibe.

The orange and apple slices show up with a sweet, bright kick. It’s honestly a nice little surprise every time.

The red wine pulls it all together, making each taste feel smooth and just rich enough. There’s a touch of honey in the background, not too sweet, just right.

Here’s what really stands out for me:

• Color: Deep red, with flashes of orange from the fruit slices.
• Aroma: Warm spices and citrus, with a hint of red wine in there.
• Feel: Super smooth, and there’s this light tingle from the citrus juice.

I like serving this both warm and chilled, depending on my mood. If it’s warm, the spices really pop, but when it’s cold, the fruit and wine get a little bolder and more refreshing.

Tip: Let the sangria sit for a few hours if you can. The flavors blend together in a way that just works—even if you’re impatient, it’s worth the wait.