Mulled Wine with Cloves Cocktail
This classic mulled wine blends dry red wine, citrus, cloves, and spices for a cozy, aromatic drink. Perfect for winter gatherings or a quiet evening at home.
Equipment
- Large saucepan or pot
- Wooden spoon
- Measuring cups and spoons
- Fine mesh strainer or slotted spoon
- Sharp knife and cutting board
- Citrus peeler or zester
- Heat-resistant mugs or glasses
- Ladle
- Small bowl
- Cheesecloth and kitchen twine
Ingredients
- 750 ml dry red wine Merlot, Zinfandel, or Cabernet Sauvignon
- 2 oranges 1 sliced, 1 peeled for garnish and juice
- 8-10 whole cloves
- 2-3 cinnamon sticks
- 2-3 star anise pods
- 4-5 green cardamom pods cracked
- 0.5 tsp ground nutmeg or several shards of whole nutmeg
- 1 inch piece fresh ginger sliced or smashed
- 0.25 cup sugar, honey, or maple syrup adjust to taste
- 0.25 cup brandy, dark rum, or bourbon optional
- 1-2 tbsp allspice berries optional
- orange peel strips for garnish
- grape juice optional, for lighter version
Instructions
- Pour the red wine into a large saucepan and set it over low heat.
- Add sliced orange, cloves, cinnamon sticks, star anise, cardamom, nutmeg, ginger, and allspice berries.
- Add sugar, honey, or maple syrup and stir until dissolved.
- Warm gently for 20–30 minutes. Do not boil.
- Taste and adjust sweetness if desired.
- Add orange peel strips and brandy, rum, or bourbon (if using). Steep 3–5 minutes.
- Strain out spices and fruit with a fine mesh strainer or slotted spoon.
- Ladle hot mulled wine into mugs and garnish with orange peel or cinnamon stick.
Notes
Use bold red wines for best flavor. Wrap spices in cheesecloth for easy removal. For a lighter or non-alcoholic version, use grape juice instead of wine and skip the liquor.