Mulled wine—also called spiced wine, glühwein, glögg, bisschopswijn, vin brulé, vin chaud, and many other names—is popular all over the world, and for good reason! A tasty mug of mulled wine on a chilly night is the perfect way to warm yourself inside and out. Plus, keeping a batch of it simmering gently on the stove fills your house with the amazing, welcoming smells of the winter holidays.
Be careful not to turn your spiced wine into candy treacle! The trick to a great mulled wine is to balance the fruitiness and sweetness against the wonderful spice notes. That’s why our recipe starts with toasting your spices to bring out their full flavor.
While we like to use a single large saucepan, you can simmer your mulled wine in your slow cooker instead.
There’s no need to bring out your best wine for this recipe. Since the flavors of the wine will largely be masked by the spices, this recipe is a great way to use the medium/low-grade wine you have no other use for. Any medium- or full-bodied Pinot, Merlot, or Zinfandel will do. Zweigelt is an inexpensive option. In a pinch, you could even use a white wine and it would taste great, although your guests might give you funny looks.
Mulled Wine
(makes 8 cocktails)
Ingredients
3 cinnamon sticks, broken into pieces
10 cloves, whole
1 tsp allspice berries, cracked
½ tsp black peppercorns, cracked
2 (750 ml) bottles red wine
½ cup sugar
2 oz brandy
1 orange
Brandy or rum (optional)
Directions
In a large saucepan over medium heat, toast the cinnamon pieces, cloves, allspice berries, and peppercorns for 1-3 minutes, shaking gently.
Zest the orange in long strips. (Keep the orange slices to be used as garnish.) Add the orange zest, wine, and sugar to the saucepan, and bring it all to a simmer. Do not let the mixture boil!
Reduce heat to low and cover partially. Allow mixture to simmer gently for about 1 hour, stirring occasionally.
Strain the mixture and discard solids. Add extra sugar to taste.
Serve warm, garnished with an orange slice or a cinnamon stick. When you ladle the wine into mugs, guests may choose to add a tablespoon or two of brandy or rum to ramp up the holiday “cheer.”
Pro Tips:
Don’t let the mixture reach a boil or else the alcohol will start to evaporate away. If you want, you can use that technique to reduce the alcohol content of your mulled wine…but where’s the fun in that?
When you zest your orange, use a peeler and be careful to avoid the white pith as much as possible. Pith will give your drink a nasty, bitter taste.
In place of the sugar, feel free to substitute honey, maple syrup, or another sweetener.
Other variations on this recipe include star anise, or they use simmer the wine with orange slices.
Happy holidays!