Mulled Wine Recipe: Warm Spiced Red Wine with Orange, Cinnamon, and Star Anise

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Mulled wine is red wine gently heated with whole spices, citrus, and a little sweetener. It is meant to be served warm, never hot enough to boil, and it fills a room with the smell of cinnamon and orange. Making it takes about 30 minutes, most of which is hands-off simmering, and one pot serves a gathering of eight.

The most common mistakes are boiling the wine, which cooks off the alcohol and leaves a flat, harsh taste, and using ground spices that turn the drink cloudy. This recipe avoids both, and it includes a slow cooker method and a few variations.

Ingredients

• 2 bottles (750 ml each) fruity, dry red wine, such as Merlot, Zinfandel, Grenache, or a Spanish Garnacha
• 1 large orange, sliced into rounds, plus extra slices for garnish
• 1/4 to 1/2 cup (50 to 100 g) sugar, honey, or maple syrup, to taste
• 3 cinnamon sticks
• 6 whole cloves
• 3 whole star anise
• 4 whole allspice berries, optional
• 1 inch fresh ginger, sliced, optional
• 1/4 cup (60 ml) brandy, optional
• 1/2 cup (120 ml) water

Instructions

1. Make a spice syrup. In a large pot or Dutch oven, combine the water, sugar, cinnamon sticks, cloves, star anise, allspice, ginger, and half of the orange slices. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring until the sugar dissolves and the syrup smells fragrant.
2. Add the wine. Pour in both bottles of wine and add the remaining orange slices.
3. Heat gently. Reduce the heat to low. Warm the wine until it is steaming and very hot to the touch, about 160°F (70°C), which takes 15 to 20 minutes. Do not allow it to boil. Small bubbles at the edges are fine; a rolling boil is too hot.
4. Steep. Keep the pot over the lowest heat for 15 to 30 more minutes, covered, to let the spices infuse. Taste at 15 minutes.
5. Adjust. Add more sweetener if needed, or a squeeze of orange juice for brightness. Stir in the brandy, if using, just before serving.
6. Strain and serve. Ladle through a strainer into heatproof mugs or glasses. Garnish with a fresh orange slice and a cinnamon stick.

Please drink responsibly, and offer a non-alcoholic option for anyone who would like it.

Choosing the Wine

Choose an inexpensive, fruity wine without strong oak flavors. Heating and spicing change the character of the wine, so there is no benefit in using a bottle you would rather drink cold.

Slow Cooker Method

Combine all the ingredients in a slow cooker. Cover and heat on low for 1 1/2 to 2 hours, until steaming. Do not use the high setting. When ready, switch to warm and keep it there for up to 3 hours. Leaving the spices in the pot for a long time will intensify the flavor, so remove them after about 1 hour if you do not want a heavy spice taste.

Tips

• Never boil. Alcohol evaporates and the flavor flattens. Keep the heat low.
• Use whole spices. Ground spices make the wine murky and gritty.
• Make the syrup first. It extracts spice flavor and dissolves sugar before the wine goes in, so the wine does not need extended heating.
• Use orange slices, not juice only. The peel brings aromatic oils. Cut away any very thick pith to prevent bitterness.
• Sweeten gradually. Fruity wines need less sugar; taste before adding more.
• Add brandy at the end. It enriches the drink and raises the strength slightly.
• Warm the mugs. Heatproof glasses or ceramic mugs keep it warm longer.

Variations

• White mulled wine: Use a dry white such as Riesling or Pinot Grigio, with honey, lemon slices, cardamom pods, and a vanilla bean.
• Cranberry mulled wine: Add 1 cup of unsweetened cranberry juice and a handful of fresh cranberries.
• Apple cider mulled wine: Replace 2 cups of wine with fresh apple cider.
• Port mulled wine: Add 1/2 cup of ruby port instead of brandy for a richer taste.
• Bay leaf and peppercorn: Add 2 bay leaves and 5 black peppercorns for a savory, European-style version.
• Non-alcoholic: Replace the wine with unsweetened red grape juice and a splash of cranberry juice, and add a tablespoon of lemon juice.
• Cherry: Add 1/2 cup of dried tart cherries to simmer in the syrup.

Serving Ideas

• Serve with a cheese board, roasted nuts, and dried fruit.
• Pair with gingerbread, shortbread, or orange cake.
• Offer a small bowl of extra sugar or honey on the side.
• Keep a pot of the non-alcoholic version for guests who skip wine.
• Serve in small cups; mulled wine is rich and filling.

Storage

Strain leftover mulled wine, cool it, and refrigerate in a sealed bottle or jar for up to 4 days. Reheat slowly on the stove or in short bursts in the microwave, stopping before it boils. The flavor often settles and deepens overnight. Mulled wine can also be frozen in a freezer-safe container for up to 2 months, leaving space for expansion. Thaw in the refrigerator before reheating. If you want to prepare ahead, make the spice syrup up to 3 days in advance and refrigerate it, then add the wine on the day.

Serving a Crowd

A single pot easily serves eight, and the recipe scales upward with a larger Dutch oven or slow cooker. For parties, set up a ladle and a stack of heatproof glasses by the pot, and keep a small dish of extra cinnamon sticks, orange slices, and star anise nearby for garnish. Maintain the pot on the lowest setting, covered, and stir occasionally. Check the temperature once an hour so the wine does not creep toward a boil.

If the wine runs low, top up the pot with a bottle of fresh wine and a few more spices rather than starting a new batch, and taste before adding more sweetener.

FAQ

Does the alcohol cook out of mulled wine?

Some evaporates with heating, but a significant amount remains when you keep the temperature low and do not boil. Treat it as an alcoholic drink.

What temperature should mulled wine be?

Aim for about 150 to 160°F (65 to 70°C), steaming but below a simmer.

Can I use cheap wine?

Yes. A basic, fruity red works well because the spices and citrus are the main flavors.

Why is my mulled wine bitter?

It was probably boiled, steeped too long, or contained too much orange pith. Keep it low and remove the spices after an hour at most.

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