Homemade mulled wine: a simple recipe for festive evenings

H o m e m a d e m u l l e d w i n e : a s i m p l e r e c i p e f o r f e s t i v e e v e n i n g s

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Mulled wine in a saucepan with matching ivory ceramic mugs
© VAVIN

An orange being sliced, a few spices in a saucepan and the scent of cinnamon drifting through the house: mulled wine brings a little of the festive season home.

No special equipment or lengthy preparation is needed. A saucepan, around twenty minutes of gentle heating and a few ingredients are enough to make a drink to share.

4–6 small servings
Preparation5 minutes
Heating15–20 minutes
Resting5 minutes

The ingredients

For one 75 cl bottle, making 4–6 small servings:

  • 75 cl of red wine
  • 1 orange, thoroughly washed
  • 1 cinnamon stick
  • 2 star anise pods
  • 3 cloves
  • 30 g of brown sugar, adjusted to taste
  • 2 thin slices of fresh ginger, optional

Ginger adds a little brightness. It is optional: start with a light hand on the spices so that the wine still has room to express itself.

The recipe, step by step

  1. Prepare the orange

    Cut half the orange into thin rounds and squeeze the other half. Remove the seeds.

  2. Combine the ingredients

    Pour the wine and orange juice into a saucepan. Add the orange slices, sugar, cinnamon, star anise, cloves and, if you like, ginger.

  3. Heat gently

    Warm over low heat for 15–20 minutes without bringing it to the boil. The mixture should become hot and fragrant without bubbling.

    Stir occasionally to dissolve the sugar.

  4. Taste and serve

    Turn off the heat, cover and leave to infuse for another 5 minutes. Taste before adding a little more sugar if needed.

    Strain and serve in small heat-resistant mugs.

Red wine gently heating with orange, cinnamon and spices
© VAVIN

Which wine should you choose?

Choose a fruity, supple red with gentle tannins. A heavily oaked or powerful wine may make the drink more austere, with bitterness that sugar will not necessarily fix.

There is no need to use a prestigious bottle, but choose a wine you would enjoy on its own. The spices should complement the wine, not hide its faults.

The secret: do not overdo it

Cinnamon and cloves can quickly dominate. For your first batch, keep to the small quantities: you can always increase the spices next time.

Avoid leaving the orange slices to infuse indefinitely, as the peel can add bitterness. If you make the mulled wine ahead, remove the fruit and spices after infusion.

What should you serve with it?

A few butter biscuits, a slice of spiced loaf or some apple cake are enough. There is no need for a very sweet dessert: the pleasure comes from a small bite alongside the fragrant wine.

In Taiwan too, a simple evening at home can take on a festive feel without preparing a whole meal.

A saucepan, a few spices and a moment to share: sometimes that is all it takes to welcome the festive season.

Mulled wine remains an alcoholic drink, even after heating. For adults only; do not drive after drinking.