Mulled Wine Recipe
Mulled Wine Recipe photo by Taste of Home
Next Recipe

Mulled Wine Recipe

Read Reviews
5 2 2
Publisher Photo
This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection. Refrigerating the wine mixture overnight allows the flavors to blend, so don't omit this essential step.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Cook: 30 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min. + chilling
MAKES: 5 servings


  • 1 bottle (750 milliliters) fruity red wine
  • 1 cup brandy
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • 1 cup sugar
  • 1/8 teaspoon ground nutmeg
  • 2 cinnamon sticks (3 inches)
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon whole peppercorns
  • 3 whole cloves
  • Cinnamon stick, star anise and orange twist

Nutritional Facts

3/4 cup: 379 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 46g carbohydrate (41g sugars, 0 fiber), 0 protein.


  1. In a large saucepan, combine first six ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add spice bag to wine mixture.
  2. Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Cool; refrigerate, covered, overnight.
  3. Strain; discard fruit and spice bag. Reheat wine; serve warm in mugs. Top as desired. Yield: 5 servings.
Editor's Note: This recipe was tested with Rioja wine. Merlot would also work well.
Originally published as Mulled Wine in The Taste of Home Cookbook 2007

Reviews for Mulled Wine

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
mandajean526 User ID: 5017349 166351
Reviewed Dec. 23, 2011

"Made this for New Year's Eve last year and it was a huge hit. Making it again for Christmas Eve tomorrow. Be careful though, it's strong stuff!"

liciabelle User ID: 5677512 166350
Reviewed Nov. 9, 2011

"Love this recipe. It was a huge hit at my house. My husband asks me to make it all the time."

Loading Image