Recipe

Sweet and Spicy Mulled Wine Recipe

Zesty, zingy, and cozy in one pot. This bright mulled wine leans citrusy, finishes with a gentle heat, and tastes like the best part of winter parties without any of the stress.

By Matt Campbell

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4.8

A pot of mulled red wine warming on a stove with orange slices, cinnamon sticks, and star anise floating on top

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Mulled wine is basically permission to make your kitchen smell like you have your life together. This one is sweet and spicy in the right way: bright orange and lemon, warm baking spices, and a little zing that shows up at the end like, hey, I'm still here.

I keep the ingredient list friendly and the method low-drama. No fancy syrups, no obscure liqueurs. Just a good bottle of red, a quick citrus stud trick if you feel like it, and one rule that matters: do not boil it. Gentle heat keeps the wine tasting like wine, not like regret.

A mug of mulled wine on a wooden table with a cinnamon stick and orange peel twist

Why It Works

Bright, not cloying: Fresh orange and lemon keep the sweetness in check so it tastes zesty and clean.
Real spice flavor: Whole cinnamon, cloves, and star anise infuse slowly for warmth without bitterness.
Control the heat: Fresh ginger plus optional crushed red pepper gives a gentle, customizable kick.
Party-proof: It holds beautifully on low heat, so you can ladle as people wander in.

Pairs Well With

Storage Tips

Cool it fast: Take the pot off the heat and let it cool 20 to 30 minutes. Strain out the spices and citrus so it does not turn bitter.

Refrigerate: Store in a sealed jar or bottle for up to 3 to 4 days.

Reheat gently: Warm on the stove over low heat until steaming and hot. Do not boil or you will cook off aroma and end up with flat flavor.

Freezing: Not my favorite since the citrus gets weird and dull, but you can freeze strained mulled wine up to 2 months. Thaw overnight in the fridge and reheat gently.

Common Questions

What is the best wine for mulled wine?

Pick an inexpensive, dry red with good fruit and not a ton of oak. Merlot, Zinfandel, Grenache, Shiraz, or a red blend are all great. Avoid super-tannic Cabernet if you can because tannins can get harsh as it warms.

Can I make it less sweet?

Yes. Start with 2 tablespoons of honey or brown sugar, then taste after 10 minutes. You can always add more. If it is already too sweet, add a squeeze of lemon and a small splash of plain water to loosen it.

How do I make it spicier?

Add a few extra slices of ginger, or increase the crushed red pepper to 1/8 to 1/4 teaspoon. Taste as you go. Heat builds fast.

Can I make mulled wine in a slow cooker?

Absolutely. Combine everything and cook on LOW for 1.5 to 2 hours until steaming and very warm. Keep it on WARM for serving. Still, do not let it bubble or boil.

Is it safe to serve to kids?

No. Mulled wine still contains alcohol even after heating. If you want the same cozy vibe without alcohol, make spiced apple cider (or use dealcoholized wine) with the same citrus and spices.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium or large pot (or a Dutch oven)
Vegetable peeler or sharp knife for citrus peel
Wooden spoon
Fine-mesh strainer
Ladle and heatproof mugs

I started making mulled wine when I realized I wanted the vibe of a holiday party even on a random Tuesday. This recipe is my favorite because it does not taste like a craft store candle. It tastes like citrus first, warm spice second, and then a little spicy wink at the end. Also, it gives you something to do with that lonely bottle of red you bought for cooking and never finished. I respect a recipe that cleans up my pantry and my mood.