Go Back Email Link
+ servings
traditional mulled wine in heat proof mugs with spices on sides
Print Recipe
5 from 7 votes

Simple Mulled Wine Recipe

Mulled wine is your ultimate cozy holiday drink that will keep you warm this festive season! Simplest and easiest winter cocktail is here to help you kick start your holiday season! This traditional drink can be made on the stove top, slow cooker or instant pot.
Prep Time5 mins
Cook Time20 mins
Course: Drinks
Cuisine: American
Servings: 5 people
Calories: 301kcal


  • 1 bottle dry red wine I used Cabernet Sauvignon
  • ½ cup brandy optional but recommended
  • ½ cup demerara sugar or other sweetener of your choice like honey or maple syrup
  • 2 orange cut into slices
  • 6 cloves
  • 2-3 cinnamon sticks
  • 6-8 cardamom pods
  • 4 star anise
  • 1 teaspoon all spices

For Garnish:

  • Orange slices
  • Cinnamon sticks
  • Star Anise


  • In a large sauce pan or pot pour red wine.
  • Add in all whole spices - cloves, cardamom pods, cinnamon sticks, star anise, all spice. Add demerara sugar, orange slices.
  • Heat wine on LOW flame. Behold the temptation to heat wine on high temperature and let it boil. Boiling will evaporate all alcohol from wine.
  • Cover and let it heat on LOWEST heat on your stove. Please do not let wine boil.
  • Allow the spices and fruit flavors to steep into wine.
  • You can let wine steep anywhere between 15 minutes to 5 hours. The longer you steep, flavors will be stronger.
  • When done, turn off flame. Strain spices and fruits from the pot using strainer. Discard fruits and spices. Note – I removed the fruits and most of the whole spices using strainer spatula. Tiny spices while all spices were strainer using a fine strainer.
  • Serve wine immediately in heat proof mugs. Mulled wine is best enjoyed while it’s hot.



  1. For best results use dry red wine.
  2. Wine should be heat low and slow. Hold the temptation to increase heat to boil wine assuming that might help steep fruits and spices into wine. No, it wont! You’d rather be boiling away all alcohol content from wine. DO NOT BOIL.
  3. Use whole spices only. We do not want the grits of ground spices. Ground spices will make change wine texture to grainy and gritty which is not pleasant. Whole spices will impart beautiful flavor and aroma to the drink.
  4. Be judicious on the amount of spices. Don’t go overboard. A few spices are enough to add flavor and aroma to the wine. Choose the amount of spices that suits YOUR taste.
  5. Be sure to taste your mulled wine before serving. Stir in extra sweetener is you find the mulled wine too strong.
  6. Be sure to fish out all the spices before serving. Use cheesecloth if you have to remove all the spices.
  7. Other liqueur like brandy is optional but highly recommended. It will enhance the flavor.
  8. Don’t miss out of garnish. Few slices of fresh oranges, cinnamon stick and star anise.
  9. Always serve mulled wine hot in heat proof mugs.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 301kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 144mg | Fiber: 3g | Sugar: 25g | Vitamin A: 118IU | Vitamin C: 29mg | Calcium: 58mg | Iron: 1mg