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Hot Mulled Wine

Warm and comforting, Hot Mulled Wine is a delicious wintery spiced hot wine drink.

Course Drinks
Cuisine American, Aurtrian, French, German, Swiss
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 glasses

Ingredients

  • 2 sticks whole cinnamon, broken up to fit your tea ball, if using
  • 1 teaspoon whole allspice
  • 1 teaspoon whole coriander
  • 5 whole cloves
  • 1 bottle (750ml) rich, jammy, red wine Such as a Malbec, Merlot, Cab
  • 1 orange peel from an orange, white pith removed. I used a vegetable peeler
  • juice from the same orange, about 1/2 cup
  • 1/3 cup agave syrup or sugar
  • 1/3 cup orange liqueur (optional) Cointreau, Grand Marnier

Instructions

  1. Put all the spices into a big spice bal,l if you have it, or you can strain it out at the end using a fine mesh strainer. 

  2. Pour the bottle of wine into a small pot, or you can use a small slow cooker, especially if you are doubling this. 

  3. Add in the agave syrup or sugar, and place the tea ball or loose spices into the wine. plus the orang peel.

  4. Stir in the juice from the orange.

  5. Stir to dissolve the syrup or sugar. 

  6. Over low heat, bring to a simmer. Let the wine simmer for 30 minutes or more, being careful not to let it boil.

  7. If using a slow cooker, heat on low setting for 1 hour. 

  8. Serve hot in mugs. If you used the loose spices, place a small fine mesh strainer over the mug before you pour in the wine. 

  9. Left over mulled wine will keep in the refrigerator for a week or so and can be reheated. I would remove the spices, before chilling.

Recipe Notes

You can double, triple, or more this recipe. Double the orange, wine, syrup, and the liqueur each time. The spices can stay the same for double but increased if you are more than doubling. Double the spices every 3rd bottle.