Rumchata Mulled Wine Cocktail Recipe
This cocktail is really about blending that creamy cinnamon kick with the warmth of spiced wine. I stick to everyday kitchen tools, nothing fancy, and the ingredients are pretty straightforward.
Equipment
- A medium saucepan for heating, A wooden spoon or silicone spatula for stirring.
- Measuring is easy with a set of liquid measuring cups and teaspoons.
- For pouring, I grab a ladle or a heat-safe measuring cup with a spout.
- Before serving, I strain the mulled wine with a fine mesh strainer so I don’t get a mouthful of cloves.
- I serve it in mugs or heatproof glasses. If I’m in the mood to garnish,
- I keep a paring knife and a little cutting board nearby.
Ingredients
Here’s what I use for one batch, enough for about 4 people:
- Red wine 1 bottle 750ml
- Rumchata 3/4 cup
- Orange 1 sliced
- Whole cloves 6-8 pieces
- Cinnamon sticks 2-3 sticks
- Star anise 2 pieces
- Honey or sugar 2-3 tablespoons
- Water optional 1/2 cup
Instructions
- First, I pour the red wine into my saucepan.
- Then I toss in the orange slices, cinnamon sticks, cloves, star anise, and honey. If I want to mellow it out, I’ll add a splash of water. I set it over low to medium heat and give it a good stir now and then.
- I let it warm gently for about 15 minutes, making sure it doesn’t boil—nobody wants to cook off all the alcohol.
- When there’s steam and it smells amazing, I pull it off the heat.
- I strain the liquid into a big measuring cup to catch the spices and fruit.
- Then I pour the warm mulled wine into mugs, a bit over halfway full.
- I add Rumchata to each mug and stir. Serve right away, maybe with a cinnamon stick or orange slice if you’re feeling fancy.
Notes
I always taste the mulled wine before adding sugar or honey. If the wine’s already a little sweet, I dial back on the sugar. The spice level is up to you—sometimes I want more cinnamon, sometimes less.
One thing I don’t do: heat the Rumchata with the wine. It can separate or go weird if it gets too hot. I add it after pouring the hot wine into the mug. For a non-alcoholic version, I swap in unsweetened grape or cranberry juice and skip the Rumchata.
Leftover mulled wine will keep in the fridge for a couple of days. I store the Rumchata separately and mix it in fresh whenever I reheat a cup.