Mulled Wine

By Rosie Schaap

Updated Dec. 29, 2025

Mulled Wine
Cons Poulos for The New York Times. Food Styling: Simon Andrews.
Total Time
45 minutes
Rating
5(2,227)
Comments
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If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles. This recipe is easily doubled for a larger crowd.

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Ingredients

Yield:6 to 8 servings
  • 2large oranges
  • 4¼cups/1 liter red wine
  • 1¼cups/10 ounces brandy
  • ½cup dark brown sugar
  • 2cinnamon sticks
  • 6whole cloves
  • 3cardamom pods, slightly crushed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

246 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 1 gram protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.

  2. Step 2

    In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.

  3. Step 3

    Ladle into cups or mugs. Garnish each with a reserved orange round.

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Ratings

5 out of 5
2,227 user ratings
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Comments

Shadi Mirza

I made this exactly as directed and still got plastered. Don’t overthink it - just follow the recipe.

Colleen Dunn

One of the beauties of making mulled wine is that it’s open to interpretation. I have on occasion thrown apples or lemons instead of or in addition to oranges. I have also put Grand Marnier instead of brandy, for a little more emphasis on orange flavor. Star anise and nutmeg can be used in addition to cinnamon sticks. White wine, fruit wine, or spiced wine can be used instead of red. Go wild and use your imagination with this recipe.

Charles

Why would you want to cook this until the alcohol burns off? I agree that the aroma would be delightful, but don't you want mulled WINE to have at least a bit of a kick? Open to logic.

Peter M

This is pretty boozy for me so I added half of the brandy (armagnac) and halved the sugar and added 2 stars of anise. It was so successful that I was hounded for the the recipe days afterwards.

Vireo

The Swiss secret of mulled wine is spices simmered in sugar + water - cloves, cinnamon bark, allspice - for a simple syrup base. From this foundation comes great things.

LJ30

I added star anise instead of cardamom and 1 cup of port wine.

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