By After the black-eyed peas and my dad’s quiet certainty and everything unsaid that was somehow already decided, I wanted something warm in my hands — something that felt like the evening deserved to keep going. Mulled wine is exactly that: slow, spiced, and full of the kind of patience that lets a good thing become better. We sipped it after dinner, the jar still on the counter, the name still on the refrigerator, and for once I didn’t need the year to prove anything yet.
Classic Mulled Wine
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes | Servings: 6
Ingredients
- 1 bottle (750ml) dry red wine (such as Cabernet Sauvignon or Merlot)
- 1/4 cup brandy
- 1/4 cup honey or sugar, plus more to taste
- 1 orange, sliced into rounds
- 2 cinnamon sticks
- 6 whole cloves
- 4 whole allspice berries
- 2 star anise
- 1/4 teaspoon freshly grated nutmeg
- Optional garnish: orange slices, cinnamon sticks
Instructions
- Combine ingredients. Add the wine, brandy, honey, orange slices, cinnamon sticks, cloves, allspice, star anise, and nutmeg to a medium saucepan over medium heat.
- Heat gently. Warm the mixture over medium-low heat, stirring occasionally, until steaming — about 20–25 minutes. Do not let it boil, as boiling cooks off the alcohol and dulls the flavor.
- Taste and adjust. Taste and add more honey or sugar if you prefer a sweeter wine. Adjust spices as desired.
- Strain and serve. Use a fine mesh strainer to remove the solids. Ladle into mugs or heatproof glasses. Garnish with a fresh orange slice and a cinnamon stick if desired. Serve warm.
Nutrition (per serving)
Calories: 185 | Protein: 0g | Fat: 0g | Carbs: 16g | Fiber: 1g | Sodium: 10mg