Mulled Wine
Red wine gently warmed with orange, cinnamon, cloves and star anise: the smell of Christmas in a glass, with an alcohol-free version for drivers and children.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- 6 servings
- Difficulty
- Easy
- Course
- Drink
- Cuisine
- English
Good mulled wine is warmed gently, never boiled, and sweetened to taste. Use a fruity, inexpensive red: there is no need for anything special once the spices go in.
Make a pan of the alcohol-free version alongside, so everyone has something warm to hold.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 750 ml fruity red wine, one bottle
- 250 ml apple juice or water
- 1 orange, half sliced, half juiced
- 60 g light brown sugar, or to taste
- 1 cinnamon stick
- 4 cloves
- 2 star anise
- a little freshly grated nutmeg
- 50 ml brandy, optional
Equipment
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Method
- 1
Put everything except the brandy into a saucepan: the wine, apple juice, orange slices and juice, sugar, cinnamon, cloves, star anise and nutmeg.
- 2
Warm over a low heat, stirring until the sugar dissolves. Keep it just below a simmer for 10–15 minutes so the spices infuse. Do not let it boil.
- 3
Taste and add more sugar if you like. Stir in the brandy, if using, and ladle into heatproof glasses or mugs, leaving the spices behind.
Tips
Alcohol-free version: use 1 litre of red grape juice, or half grape and half apple juice, with the same spices and orange, and leave out the sugar until you have tasted it.
Serve in heatproof glasses or mugs, from a punch bowl or the pan on a Christmas drinks station. A nutmeg grater gives the freshest spice.
Storage and leftovers
Leftovers: strain out the spices and fruit, cool, and keep covered in the fridge for a day or two. Reheat gently without boiling.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Tastes harsh or bitter | Boiled, or spices left in too long | Keep the heat low and strain out the spices once it tastes right |
| Too sweet | Sweet wine or juice | Add a splash more wine or a squeeze of lemon |
| Cloudy | Ground spices used | Use whole spices, or strain through a fine sieve |
Frequently asked questions
Can I make mulled wine ahead?
Yes. Make it, cool it with the spices in, then strain and gently reheat without boiling when your guests arrive.
What wine is best for mulled wine?
A fruity, medium-bodied red such as Merlot or Grenache. Very tannic or expensive wines are not needed.
Can I drink mulled wine and drive?
GOV.UK says it is impossible to say exactly how many drinks keep you under the limit, and the limit is lower in Scotland than in the rest of the UK. If you are driving, choose the alcohol-free version.
Sources
- The drink drive limit, GOV.UK. Checked 17 October 2026.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
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Card photos: An Irish coffee in a stemmed glass with a layer of cream on top, jules / stone soup via Wikimedia Commons, CC BY 2.0, cropped; Copper pans and a kettle on an old kitchen range, Silar via Wikimedia Commons, CC BY-SA 4.0, cropped; A small stainless steel saucepan with a lid, Cooks & Kitchens from Darlington, UK via Wikimedia Commons, CC BY 2.0, cropped; A beef Wellington cut open to show the pink fillet inside golden pastry, Parkerman & Christie from San Diego, USA via Wikimedia Commons, CC BY 2.0, cropped; A steak and ale pie served with gravy, broccoli and carrot, Andy Li via Wikimedia Commons, CC0; A dark Christmas pudding on a plate, with a jug of custard, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.