Mulled Red Wine Cocktail Recipe
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.
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.
- 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!