Few things say the holidays quite like a pot of mulled wine gently steaming on the stove, filling the whole house with the scent of orange, cloves, and warm cinnamon. It is an instant invitation to slow down, wrap your hands around a mug, and soak in the joy of the season. This citrus-kissed, spice-warmed version is my December go-to, and I promise it smells every bit as good as it tastes.
Whether you are hosting a houseful of friends or curling up by the fire on a quiet night, you are just a handful of ingredients away from turning an ordinary evening into something festive and fabulous. It comes together in about forty minutes, most of which is hands-off simmering, and it welcomes as much or as little fuss as you feel like giving it.
Why You’ll Love This Recipe
Growing up, the aroma of cloves and cinnamon during December meant one thing: company was coming. I took that nostalgic memory and gave it a gentle glow-up, balancing bright citrus, just enough spice, and a touch of honeyed sweetness. The result tastes like a cozy holiday candle, only far better because you get to drink it.
It is also endlessly practical for entertaining. You can make it ahead, gently reheat it, and keep it warm in a slow cooker so you are never chained to the stove while your guests arrive. Adjust the sweetness and spice to match the crowd, and no one has to know how effortless it really was.
Best of all, it is easy to make inclusive. A simple non-alcoholic version means every guest, from the designated driver to the kids, gets a warm and festive cup of their own. Casual enough for a night in and elegant enough for your fanciest dinner party, this is a drink that fits every holiday occasion.
Ingredients
The heart of this recipe is one 750 ml bottle of dry red wine. A fruit-forward, not-too-tannic bottle works best, so reach for a Merlot, Zinfandel, Syrah, or an easy red blend. There is no need to splurge here; a modest ten to fifteen dollar bottle mulls beautifully once the spices and citrus get to work.
For the citrus and spice, you will need 1 orange, both zested for about a teaspoon of zest and cut into six to eight thin slices, plus an optional half lemon for another half teaspoon of zest and two or three slices. Add 8 to 12 whole cloves, 2 cinnamon sticks, and 2 star anise, which are optional but lovely for both flavor and that pretty starred garnish.
To round it out, keep 2 to 4 tablespoons of honey or maple syrup on hand to sweeten to taste, along with 1/4 teaspoon of vanilla extract or half a split vanilla bean for a rounder finish. If you like a little extra warmth, stir in 2 tablespoons of brandy or orange liqueur just before serving for a gentle, grown-up kick.
Step-by-Step Instructions
Begin by combining the wine, orange zest, lemon zest if using, orange slices, lemon slices, cloves, cinnamon sticks, and star anise in a large pot. Everything goes in together, so there is no need for careful layering; just make sure the citrus is nestled down into the wine where it can release its oils.
Set the pot over medium-low heat and warm it until the mixture is steaming, fragrant, and heated through, which usually takes about five to eight minutes. The most important rule of mulled wine is to never let it boil, because boiling cooks off the alcohol and dulls the delicate spices you worked to infuse.
Reduce the heat to low and let the mixture gently infuse for twenty to thirty minutes, stirring occasionally. This slow, quiet simmer is where the magic happens, coaxing the citrus and spice into the wine until the whole thing tastes layered and warm. Keep an eye on it so it stays just below a simmer the entire time.
Add sweetener to taste, starting with 2 tablespoons of honey or maple syrup and adjusting from there. Stir in the vanilla and the brandy or orange liqueur if you are using them, then remove the pot from the heat. Strain the wine through a fine mesh sieve for a smooth finish, or ladle it straight into mugs for a more rustic look, and garnish each cup with a cinnamon stick or a twist of orange before serving warm.
Tips for the Best Mulled Wine
Wine choice matters more than price. A fruit-forward, low-tannin red keeps the drink smooth and drinkable, while a very dry or heavily oaked bottle can turn harsh once it is warmed. If you find the spice a little strong for your taste, a splash of pomegranate or cranberry juice mellows it out and adds a lovely fruity twist.
Low and slow is the whole game. Keep the heat gentle so the wine never bubbles, and if you are hosting, move the finished batch to a slow cooker set on warm so it stays at the perfect temperature without any babysitting. You can also make the whole thing up to a day ahead, store it in the fridge, and reheat it gently right before guests arrive.
Mulled wine loves company on the table, too. Pour it alongside a mug of cozy slow cooker hot chocolate so every guest has a warm option, and set out a plate of creamy homemade eggnog fudge for a sweet bite that plays perfectly against the spiced wine.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
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Frequently Asked Questions
Can I reuse the spices for a second batch?
You can, though they will be noticeably weaker the second time around. For the best flavor, add fresh citrus and at least one new cinnamon stick when you start a second pot.
What kind of wine works best?
Stick to a fruit-forward, dry red like Merlot, Syrah, or Zinfandel. There is no need to splurge, since a ten to fifteen dollar bottle mulls wonderfully once the spices and sweetener come together.
How do I make it sweeter or less sweet?
Always add your sweetener at the end and taste as you go. A little more honey or maple syrup nudges it sweeter, while a smaller pour keeps it dry, so you can dial it in for your particular guests.
How do I make a non-alcoholic version?
Replace the wine with about a liter of one hundred percent grape or pomegranate juice and skip the brandy. Simmer it with the same citrus and spices for a warm, festive drink everyone can enjoy.
Can I make mulled wine in a slow cooker?
Yes, and it is ideal for parties. Combine everything in the slow cooker, heat on low until warm and fragrant, then keep it on the warm setting so it holds temperature without ever boiling.
If you make this mulled wine, I would love to hear how it turned out. For more healthy eating ideas to round out your holiday table, visit our sister site, and be sure to tag @thekitchensaid on Instagram when you pour a cup. Cheers to festive sips and warm memories!
Mulled Wine with Citrus and Cloves
European · Drink
A citrus-kissed, spice-warmed holiday mulled wine simmered with dry red wine, orange, cloves, cinnamon, and star anise.
Ingredients
- 1 bottle (750 ml) dry red wine (Merlot, Zinfandel, or Syrah)
- 1 orange - zest plus 6-8 thin slices
- 1/2 lemon - zest plus 2-3 thin slices (optional)
- 8-12 whole cloves
- 2 cinnamon sticks
- 2 star anise (optional)
- 2-4 tablespoons honey or maple syrup
- 1/4 teaspoon vanilla extract or 1/2 vanilla bean
- 2 tablespoons brandy or orange liqueur (optional)
Instructions
- Combine wine, citrus zest and slices, cloves, cinnamon, and star anise in a pot over medium-low heat.
- Warm until steaming and fragrant, about 5-8 minutes, without boiling.
- Reduce heat to low and let infuse gently for 20-30 minutes.
- Sweeten to taste, stir in vanilla and brandy, remove from heat, strain or ladle, and serve warm with garnishes.
Nutrition: 160 calories
