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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, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 30 min. + chilling
  • Makes
    5 servings


  • 1 bottle (750 ml) fruity red wine
  • 1 cup brandy
  • 1 cup sugar
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • 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
  • Optional garnishes: Orange slices, star anise and additional cinnamon sticks


  • In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan.
  • Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight.
  • Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.
Editor's Note: This recipe was tested with Rioja wine. Merlot would also work well.
Nutrition Facts
3/4 cup: 379 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 46g carbohydrate (41g sugars, 0 fiber), 0 protein.

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Average Rating:
  • JLS08
    Jan 11, 2019

    Great version of mulled wine. We cut the sugar content down by 50% and it was perfect for us. It does not keep too long though, so plan to make fresh when needed.

  • Lynne
    Dec 12, 2017

    Delish! I tasted it before the overnight and it was bitter. All day I researched what I could do to fix it. Came home tonight and heated up a cup and was soooo good. I followed the recipe with exception of adding an apple, grnd mace & grnd pepper. Really good.

  • maryked
    Nov 26, 2017

    If you have cheesecloth for the spices you are good to go. Well liked by all and can be stored in the refrigerator.

  • mandajean526
    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
    Nov 9, 2011

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