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Mulled Wine

 Mulled Wine
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
5 ServingsPrep: 15 min. Cook: 30 min. + chilling


  • 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


  • In a large saucepan, combine the wine, brandy, orange, lemon, sugar
  • and nutmeg. Place remaining spices on a double thickness of
  • cheesecloth; bring up corners of cloth and tie with string to form a
  • bag. Add spice bag to wine mixture.
  • Bring to a boil, stirring occasionally. Reduce heat; cover and simmer
  • gently for 20 minutes. Cool; cover and refrigerate overnight.
  • Strain; discard fruit and spice bag. Reheat wine; serve warm in mugs.
  • Garnish as desired. Yield: 5 servings.

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Mulled Wine (continued)

Editor's Note: This recipe was tested with Rioja wine. Merlot would also work well.
Nutritional Facts: 3/4 cup equals 379 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 46 g carbohydrate, trace fiber, trace protein.