Mulled White Wine

By Rebekah Peppler

Updated Dec. 17, 2024

Mulled White Wine
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
5(18)
Comments
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This lighter, brighter take on mulled wine is both festive and modern, made with white wine rather than the more traditional red. The mulling spices stray away from the expected baking variety and include toasted coriander seeds, black peppercorns, fennel, allspice and bay. Blanc vermouth, elderflower liqueur and honey gently sweeten and layer flavors, while a final addition of lime juice adds a fresh pop of acidity.

Featured in: How to Turn Up the Heat on Your Mulled Cocktails

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Ingredients

Yield:About 6 cups (6 to 8 servings)
  • 2teaspoons whole coriander seeds
  • 1teaspoon whole black peppercorns
  • ½ teaspoon fennel seeds
  • 6whole allspice berries
  • 2(750-milliliter) bottles dry white wine
  • 1cup/8 ounces blanc vermouth
  • ¼ cup/2 ounces honey, preferably acacia or a lighter honey
  • 2bay leaves
  • ¼ cup/2 ounces elderflower liqueur
  • 2tablespoons/1 ounce fresh lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

226 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 0 grams protein; 12 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

    In a large Dutch oven or heavy-bottomed pot set over medium-high heat, add the coriander seeds, peppercorns, fennel seeds and allspice. Toast, stirring frequently, until the spices are fragrant, 2 to 3 minutes.

  2. Step 2

    Add the wine, vermouth, honey, and bay leaves to the pan. Stir, bring to a simmer, then adjust the heat to low and continue to very gently simmer for 30 minutes. Strain the mulled wine through a fine-mesh sieve, discarding the solids and return to the pan. Stir in the elderflower liqueur and lime juice, and serve warm.

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Ratings

5 out of 5
18 user ratings
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Comments

Craig

This is delicious! We added an extra shot of whiskey per serving, plus an extra tablespoon of St. Germain, and topped it with a bit of cinnamon. Fun spin on mulled wine!

Rachel

This was delish! I don't much care for white wine but had some taking up fridge space and friends coming over. I subbed Triple sec for the Vermouth blanc, and I didn't add the elderflower or lime juice. But it worked and was quite delightful.

Craig

This is delicious! We added an extra shot of whiskey per serving, plus an extra tablespoon of St. Germain, and topped it with a bit of cinnamon. Fun spin on mulled wine!

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