There’s just something magical about a pot of mulled wine simmering on the stove—like an instant invitation to slow down, sip, and soak in the joy of the season. This citrus-kissed, spice-warmed version is my holiday go-to, and let me tell you—it smells as good as it tastes. Whether you’re hosting a group of friends or curling up by the fire with a cozy mug, you’re just a few ingredients away from turning an ordinary evening into something festive and fabulous.
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 little glow-up from my chef days—perfectly balanced citrus, just enough spice, and a touch of sweetness. Oh, and it couldn’t be simpler to make.
- Smells like a cozy holiday candle (only better… and drinkable!)
- Easily customizable for sweetness and spice preferences
- Can be made ahead for stress-free hosting
- Non-alcoholic version included for all your guests
- Casual enough for a night in, elegant enough for your fanciest dinner party
Ingredients Breakdown
Essentials
- 1 bottle (750 ml) dry red wine (Merlot, Zinfandel, Syrah, or a blend)
- 1 orange – zest (about 1 tsp) + 6–8 thin slices
- 1/2 lemon – zest (1/2 tsp) + 2–3 thin slices (optional)
- 8–12 whole cloves
- 2 cinnamon sticks
- 2 star anise (optional—but lovely)
- 2–4 tablespoons honey or maple syrup (adjust to taste)
- 1/4 teaspoon vanilla extract or 1/2 vanilla bean, split (optional)
- 2 tablespoons brandy or orange liqueur (optional for a kick)
Pro Tips
- Choose a fruit-forward red wine—not too dry or tannic.
- No fresh citrus? Sub with 1/4 cup orange juice + lemon juice splash.
- Prefer more spice? Add a few slices of fresh ginger or allspice berries.
- Hosting kids or non-drinkers? See the variation below for a non-alcoholic version that tastes just as festive.
Step-by-Step Instructions
- In a large pot, combine wine, orange zest, lemon zest (if using), orange slices, lemon slices (optional), cloves, cinnamon sticks, and star anise.
- Heat over medium-low until the mixture is steaming, fragrant, and warmed through—but not boiling. This should take about 5–8 minutes.
- Reduce heat to low and let the mixture gently infuse for 20–30 minutes. Stir occasionally and don’t let it come to a boil!
- Add sweetener to taste, starting with 2 tablespoons of honey or maple syrup. Stir in vanilla and brandy (if using), then remove from heat.
- Strain through a fine mesh sieve for a smooth finish or ladle directly into mugs for a more rustic presentation.
- Garnish with a cinnamon stick or twist of orange and serve warm.
Chef’s Tips and Tricks
- Keep the heat low—boiling can cook off alcohol and dull the spices.
- Make ahead up to 1 day—store in fridge and gently reheat before serving.
- Use a slow cooker to keep it warm during parties without babysitting the stove.
- Spice too strong? Add a splash of pomegranate juice or cranberry juice to mellow it out and add a fruity twist.
Recipe Variations and Serving Suggestions
- Non-Alcoholic: Replace red wine with 1 liter of 100% grape or pomegranate juice, and skip the brandy.
- Citrus Swap: Try grapefruit instead of lemon for a deeper citrus zing.
- Extra Cozy: Add a few thin slices of apple and a splash of apple cider.
- Hosting Tip: Serve with a plate of rosemary-spiced nuts, cranberry-brie crostini, or dark chocolate squares on the side.
FAQs
Can I reuse the spices for a second batch?
You can, but they’ll be a bit weaker. I recommend adding fresh citrus and maybe one new cinnamon stick for the best flavor.
What kind of wine works best?
Stick to a fruit-forward dry red like Merlot, Syrah, or Zinfandel. No need to splurge—$10–15 bottles do the trick wonderfully!
How do I make it sweeter/less sweet?
Add sweetener at the end and taste as you go. A splash more honey or maple syrup can make it just right for your guests.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 bottle (750 ml) dry red wine
- 1 orange – zest + 6–8 slices
- 1/2 lemon – zest + 2–3 slices (optional)
- 8–12 whole cloves
- 2 cinnamon sticks
- 2 star anise (optional)
- 2–4 tablespoons honey or maple syrup
- 1/4 tsp vanilla extract or 1/2 vanilla bean
- 2 tablespoons brandy or orange liqueur (optional)
Instructions:
- Combine wine, zest, citrus slices, cloves, cinnamon, and star anise in a pot over medium-low heat.
- Once warm and fragrant, reduce heat to low and let infuse 20–30 minutes.
- Sweeten to taste, then stir in vanilla and brandy. Remove from heat.
- Strain (or not) and serve warm with garnishes.
Nutrition: ~160 calories per serving
If you make this Holiday Mulled Wine, I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share with a friend who needs some cozy in their cup this season. Cheers to festive sips and warm memories!
