Mulled Wine with Star Anise Cocktail Recipe

There’s just something about a mug of homemade mulled wine that makes cold evenings feel a bit more bearable. Making mulled wine with star anise? Honestly, it fills the kitchen with these amazing spicy aromas and somehow transforms basic wine into a festive, flavorful drink.

Every time I serve this cocktail at a get-together, someone’s asking for seconds. It’s simple, but it always feels a little special.

Here’s my go-to recipe for mulled wine with star anise. The spice blend is cozy, comforting, and—if you ask me—pretty much perfect for winter.

Mulled Wine With Star Anise Cocktail Recipe

If I want my kitchen to smell incredible, I just make this mulled wine. The mix of red wine, warm spices, and a touch of citrus is exactly what I want on a chilly night.

Equipment

• Medium saucepan: This is what I use to heat everything up.
• Wooden spoon: Makes it easy to stir things together.
• Measuring cups and spoons: I use these to get the amounts right—more or less.
• Fine mesh strainer or cheesecloth: Super helpful for fishing out the spices before serving.
• Heatproof mugs or glasses: Gotta have something sturdy for the hot drink.
• Citrus peeler or zester (optional): Sometimes I want a little extra orange aroma.
• Ladle: Pouring hot wine without making a mess? Yes, please.

I like to have everything ready to go so I don’t have to scramble around once I start. It makes the whole process more relaxed.

Ingredients

• 1 bottle (750ml) red wine (I usually go for pinot noir or cabernet sauvignon)
• 2-3 star anise pods
• 2 cinnamon sticks
• 4-6 whole cloves
• 1 orange, sliced
• 1/4 cup brown sugar (or honey, if I’m in the mood for something different)
• 2-3 allspice berries
• 1/4 cup brandy or dark rum
• Optional garnishes: Extra orange slices, cinnamon sticks, or star anise

Fresh spices, juicy orange, and a splash of brandy or rum really make the flavor pop. If I want it a touch smoother, I’ll swap brown sugar for honey.

Instructions

• I toss the red wine, star anise, cinnamon sticks, whole cloves, orange slices, brown sugar, and allspice berries into a saucepan.
• Then I heat it over low to medium, stirring now and then until the sugar melts in. I’m careful not to let it boil.
• After about 20 minutes of gentle simmering, I add the brandy or rum.
• I strain out all the spices and orange slices.
• The hot mulled wine goes straight into mugs or heatproof glasses.
• Sometimes I’ll garnish with an orange slice, a cinnamon stick, or a star anise pod if I’m feeling fancy.

Notes

I always stick with whole spices—never ground. Whole spices keep the flavor clear and you don’t end up with weird bits in your drink.

Pinot noir gives a lighter, fruitier mulled wine, while cabernet sauvignon is richer and a bit deeper. Depends on my mood.

If I want it less sweet, I just cut back on the sugar or honey. And if I’m after a stronger kick, I add a little more brandy or rum.

This is one of those cocktails that’s best enjoyed fresh and warm. Honestly, it’s just right for winter nights or when friends come by for the holidays.

Tasting Notes

When I take a sip of this Mulled Wine with Star Anise, the first thing that hits me is the warm, inviting aroma. There’s something about the way star anise blends with cinnamon and cloves—it just feels like a cozy night in.

The wine itself is smooth and mellow on the tongue. Those bold fruit flavors are there, but the sweet spices really round everything out.

A little hit of citrus from the orange slices gives it some brightness. It keeps things lively, so the drink never feels too heavy.

Flavor Highlights:

• Warm spices: Star anise, cinnamon, and cloves.
• Citrus: Fresh orange slices.
• Fruit: Rich, fruity red wine base.

The star anise adds just a touch of licorice flavor, but it doesn’t take over. Honestly, every sip just feels a bit more relaxing, especially while the wine’s still steaming.

I like tossing in an extra orange slice for garnish. It looks cheerful, and I get a quick burst of fresh juice as I drink.