Description
The Best DIY Mulled Wine! It is incredibly easy to make and always SO cozy and delicious. Red wine gently simmered with brandy, orange juice, honey or sugar, and whole spices. Add as much, or as little, brandy and sugar as you like!
Ingredients
Scale
- 1 (750mL) bottle dry red wine (such as Merlot, Zinfandel, or Cabernet Sauvignon)
- 1/4 – 1/2 cup brandy (adjust to taste)
- 1/4 cup fresh orange juice
- 1/4 cup honey or granulated sugar (adjust to taste)
- 10 whole cloves
- 6 whole star anise
- 2 whole cinnamon sticks
Optional for Serving & Garnish:
- Sugar (for rimming mugs)
- Dried or fresh orange slices
- Extra cinnamon sticks
Instructions
- Combine Ingredients: In a large saucepan or pot, combine the red wine, brandy (start with 1/4 cup), fresh orange juice, honey or sugar (start with 1/4 cup), whole cloves, star anise, and 2 cinnamon sticks. Stir gently to combine.
- Heat Gently: Place the saucepan over medium-low heat. Heat the mixture gently, stirring occasionally, until it reaches a simmer (steaming, with small bubbles around the edge). Do NOT allow the mixture to boil, as this will evaporate the alcohol and can affect the flavor.
- Simmer & Infuse: Once simmering, immediately reduce the heat to the lowest setting possible just to keep it warm. Let the wine simmer very gently for 20 minutes, stirring occasionally, to allow the spices to infuse.
- Strain: Carefully strain the mulled wine through a fine-mesh sieve into another pot or directly into mugs to remove the whole spices (cloves, star anise, cinnamon sticks). Discard the spices.
- Prepare Mugs (Optional): If desired, rim heatproof mugs by moistening the rim with an orange wedge and dipping it into a shallow plate of sugar.
- Serve: Pour the warm, strained mulled wine into the prepared mugs. Garnish with fresh or dried orange slices and an extra cinnamon stick, if desired. Serve immediately.
Notes
- Wine Choice: Use a dry, fruity red wine you enjoy. No need for expensive wine. Merlot, Zinfandel, Cabernet Sauvignon, or Garnacha are good choices.
- Brandy & Sweetener: Adjust the amount of brandy and honey/sugar to your personal preference. Start with the lower amounts and add more after tasting the warm wine (before straining).
- Whole Spices: Using whole spices provides the best flavor and makes straining easy. Avoid ground spices, which can make the wine cloudy.
- Gentle Heat: Keeping the wine at a gentle simmer below boiling is crucial to preserve the alcohol and prevent bitterness.
- Make-Ahead: You can make mulled wine ahead. Follow steps 1-4, let cool completely, then store strained wine in the refrigerator. Reheat gently on the stovetop over low heat without boiling before serving.
- Storage: Store leftover strained mulled wine in the refrigerator for up to 2 days.