Mulled Wine

This traditional hot mulled wine recipe is incredibly easy to make, and so cozy and delicious!

I have always been a mulled cider lover.

And a wine lover.

But it wasn’t until I spent a few weeks in Europe last winter that I came to realize that I am totally a mulled wine lover too.  💛

Seriously though — why is mulled wine not a bigger deal in the United States?!?  It’s the perfect drink to warm you up in the evening after a chilly day out in the cold.  And it’s filled with delicious spices just like cider.  And it’s warm.  And it’s sangria-ish sweet, but not too sweet.  And it’s warm.  And it’s easy to make in just 20 minutes, or made even easier in the slow cooker.  Oh, and did I mention it’s warm?

Mulled Wine Recipe |

My original photo for this recipe from 2013. :)

I also love that mulled wine will forever bring back memories with good friends in England.

Easy Mulled Wine Recipe |

For those new to the blog, I had the privilege of spending nearly a month last December in Europe, traveling through Barcelona, Marseilles, Savona, Rome, and Sicily. It was amazing.  But it wasn’t until I spent time in England (London, Oxford, Shrewsbury, and London again) that I began to fall in love with all things mulled and warm, especially mulled wine.

Easy Mulled Wine Recipe |

Let me just point out that I was freezing the entire time we were in England.  My wool pea coat and scarf were not cutting it.  (Hence my resolution this winter to buy a Very Serious Puffy Furry Coat.)  But we quickly discovered that just about every pub in England keeps a big black cauldron of simmering wine, and my friends and I quickly became fans.  Some were sweeter, some were spicier, some were fruitier, but I loved them all.  It’s basically like spiced sangria — and warm!!!

Little did I know that mulled wine would actually be so quick and easy to make at home too.  Turns out that it literally could not be easier.  Simply bring a bottle of wine with an orange and some spices to a simmer (not a boil), then let it simmer for at least 15 minutes, and that’s ample time to create a delicious serving of mulled wine.  You can, of course, let it simmer for much longer — which has the added benefit of making your home smell even more amazing.  Or you can also let it mull in the slow cooker.

Feel free to tweak the seasonings as you’d like.  I’m sure this is another drink (like my homemade chai recipe) that everyone likes spiced or sweetened  a little differently.  But bottom line, if you love mulled wine, you should totally try making it at home on a chilly evening.

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Mulled Wine

Spiced mulled wine is a winter favorite — warm, flavorful, and always so comforting!


  • 1 (750 ml) bottle of dry red wine
  • 1 orange, sliced into rounds
  • 1/4 cup brandy (optional)
  • 1/4 cup honey or sugar
  • 8 whole cloves
  • 2 cinnamon sticks
  • 2 star anise
  • optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise


Combine all ingredients in a non-aluminum saucepan, and bring to a simmer (not a boil — you don’t want to boil the alcohol out!) over medium-high heat.  Reduce heat to medium-low, and let the wine simmer for at least 15 minutes or up to 3 hours. Strain, and serve warm with your desired garnishes.

*You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Then simply strain and pull out the bundle when ready to serve.

*Recipe was doubled on here in

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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249 comments on “Mulled Wine”

  1. You don’t know how much I love mulled wine , i will try this recipe for sure asap !

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  7. Best wine I ever had…………..Brad

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  18. We’re in Ontario CANADA; 15 degrees celius & rainy. this recipe will take chill off. 1st1 tried in europe where it perfect in chilly countries. 

    • Oh my goodness, just reading that is making us shiver! haha. We hope you enjoy this and that it helps keep you warm! :)

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  24. How do you do this in the slow cooker? 8 whole cinnamon cloves?

    • Hi Molly! It’s 8 whole cloves and 2 cinnamon sticks. And you can do this in the slow cooker by cooking on low until everything is warm, (30 minutes-an hour), then just keep it on the warm setting. We hope you enjoy!

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  30. I would like to make this but I’m not a dry wine kind of person. Would it affect the flavor using red wine or the wine will not  be as dry as if you are just drinking the  wine itself. 

    • Hi there! Feel free to use a red wine that you like (it’s not essential that it’s a dry one). We hope you enjoy!

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  35. It’s  -32  in Edmonton and I thought I would try this out with alcohol free wine so mommy to be’s can warm tthemselves on some as well. . This Christmas I will be making a huge batch on the back of the stove .. lovely recipe. . Thanks so very much

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  39. If a batch doesn’t get finished in one sitting can you cool it and then reheat the next day? Will it still be good?

  40. You state early on “simply bring a bottle of wine TO A BOIL…then let it simmer…”
    But in your “method” section you caution against bringing the wine to a boil, “as you don’t want to boil the alcohol out!”
    You even then talk of “reducing the heat to medium-low and letting the wine simmer.”
    So do you actually bring the wine to the boil…or do you not?
    As an English person who knows all about mulled wine, (we invented it many centuries ago), I can assure you that you most definitely DO NOT bring the wine to the boil.

    • Hi Tide — oops, that is a mistake, and we appreciate you catching it. It should only ever come to a simmer, never a boil. We’ve edited the recipe. We’re sorry for the confusion!

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  43. My family and I were in Ireland for our Winter Vocation 2 years ago.
    We loved the Mulled wine there.
    I had the recipe but misplaced it.
    It will be Mulled Wine this Christmas Eve .
    Thank you.

  44. This is a lovely recipe!  Merry Christmas! xxx

  45. I’m not a wine person and don’t know what type of red to buy? Cabernet?

    • Hi Luan! We like a fruity California Zin or a Grenache for this. We’ve used Cardinal Zin (from Big House) a few times and love it, and it’s very affordable too. We hope this helps and that you enjoy! :)

  46. This was amazing! I’m making my second batch for a party tonight. It’s tangy and sweet and wonderful!

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