Classic Mulled Wine (Warm Spiced Holiday Drink)

Mulled wine is one of the oldest and most beloved winter drinks, with roots tracing back to ancient Rome when wine was first heated with spices and herbs for warmth. The tradition spread across Europe and became a holiday staple, especially in Germany and England, where it was known as “Glühwein” or “Hippocras.” This modern version honors that heritage with balanced sweetness, aromatic spices, and deep, cozy flavor — a perfect drink for holiday gatherings or quiet winter nights.

Ingredients (Serves about 6)

• 1 bottle (750 ml) dry or medium-dry red wine (Merlot, Pinot Noir, or Gamay work well)

• ½ cup brandy or cognac (optional)

• ½ cup brown sugar (adjust to taste)

• 1 large orange, sliced (plus extra slices for garnish)

• 1 apple, cored and sliced

• 2 cinnamon sticks

• 4 whole cloves

• 3 whole star anise

• 1 teaspoon whole allspice berries

• ¼ teaspoon grated nutmeg

• 1 teaspoon fresh grated ginger (optional)

• ½ cup water (or apple cider for a sweeter version)

Instructions

1. In a large pot, combine the water (or cider) and brown sugar. Heat gently over medium heat, stirring until the sugar dissolves.

2. Add orange slices, apple slices, cinnamon sticks, cloves, star anise, allspice, nutmeg, and grated ginger. Simmer for 5 minutes to infuse the flavors.

3. Pour in the red wine and brandy (if using). Warm the mixture until it’s steaming, but do not boil — boiling drives off the alcohol and can make the spices bitter.

4. Reduce the heat and let the wine simmer gently for 15–20 minutes, stirring occasionally to blend the flavors.

5. Strain if desired, then serve warm in mugs or heat-proof glasses. Garnish with an orange slice, cinnamon stick, or star anise.

Make-Ahead and Storage

• You can prepare mulled wine up to 1 day ahead. Cool, cover, and refrigerate, then reheat gently before serving.

• Store leftovers in a sealed container in the refrigerator for up to 3 days.

Notes

• Use a fruit-forward red wine that’s not too tannic for the best flavor.

• Add honey instead of sugar for a more natural sweetness.

• For a non-alcoholic version, substitute red wine with pomegranate or cranberry juice.

Why This Recipe Works
This version keeps the traditional balance of wine, spice, and sweetness inspired by the early Roman and European recipes, while staying simple enough for home cooks. The gentle simmer infuses deep spice flavor without bitterness, making it both authentic and foolproof.