Mulled Wine Recipe
Mulled Wine Recipe photo by Taste of Home
Publisher Photo
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
Recommended: 28 Slow Cooker Drinks
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + chilling

Ingredients

  • 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
  • GARNISH:
  • Cinnamon stick, star anise and orange twist

Directions

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.
Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Cool; refrigerate, covered, overnight.
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

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 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
  • GARNISH:
  • Cinnamon stick, star anise and orange twist
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forMulled Wine

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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!"

MY REVIEW
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