Mulled Wine

Hey there! So, the other day I found myself digging through my old recipe box, and you won’t believe what I stumbled upon—my grandmother’s mulled wine recipe! Now, let me tell you, this isn’t just any mulled wine. Her version has been our family’s go-to winter drink for years. There’s just something about the smell of cinnamon and cloves simmering away that takes me right back to those chilly evenings in her cozy kitchen. (And let me be honest, this recipe has saved many of my holiday soirées.)

Why You’ll Love This

I make this whenever I’m in desperate need of some warmth and relaxation, especially after a long day. My family goes crazy for it because it’s like drinking a warm hug (if that were possible!). And if I’m being honest, it’s the perfect solution when the weather is being all moody. Plus, the aroma alone is worth the effort—it practically screams ‘holiday season.’ I’ve had my fair share of trial and error (too much clove once, yikes!), but now it’s just right.

Ingredients You’ll Need

• 1 bottle of red wine (750ml) – I sometimes go with Merlot, but any medium-bodied red will do.
• 1 orange, sliced – for a citrusy kick.
• 4 whole cloves – be careful; these little guys pack a punch!
• 2 cinnamon sticks – or more if you love cinnamon as much as I do.
• 2-3 star anise – optional, but adds a nice touch.
• 1/4 cup honey or sugar – I swap with maple syrup sometimes (shh, don’t tell grandma).
• 2 cups of apple cider – if you don’t have this, just use water, but apple cider makes it richer.

Let’s Get Cooking!

1. Pour the wine into a large pot or slow cooker. Add the apple cider (or water).
2. Toss in the orange slices, cloves, cinnamon sticks, and star anise. Give it a little stir, just for good measure.
3. Gently heat on low—don’t let it boil! This is where I usually sneak a taste and adjust the sweetness.
4. Let it simmer for about 20-30 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
5. Strain into mugs and serve warm. And don’t forget to put a cinnamon stick or orange slice in each mug for that extra flair.

Notes from My Kitchen

Trust me, avoid boiling the wine or you’ll lose all those lovely flavors (not to mention alcohol). I found that making it in a slow cooker keeps it at just the right temperature without fuss. But if you don’t have one, a regular pot works fine—just keep an eye on it.

Tweak It Your Way

I’ve experimented with adding a splash of brandy for a stronger kick, and it turned out quite the treat. Once, I added some fresh cranberries, and while it looked festive, it didn’t quite work with the flavors (lesson learned!).

Tools of the Trade

You’ll need a large pot or slow cooker, and a fine-mesh strainer (or cheesecloth). If you don’t have a strainer, just use a slotted spoon to fish out the spices.

Keeping It Fresh

If you’ve got leftovers (which is rare in my house!), store it in the fridge for up to two days. Reheat gently—it’s like it gets better with time, or maybe that’s just me.

Serving Ideas

We usually enjoy this with some gingerbread cookies or a slice of fruitcake. And as a quirky family tradition, we always toast to ‘whatever keeps us warm and happy.’ Don’t ask where that came from—it’s just always been that way.

Pro Tips from Experience

I once tried rushing this step and regretted it because the flavors didn’t meld together well. And don’t worry if you’re missing a spice; just get creative! It’s all about what makes you happy.

Questions I Often Get

Can I use white wine instead? Absolutely, though it gives a different taste—more delicate, if you will. But try it! You might like it.

What if I don’t have star anise? No worries! It’s not a deal-breaker. Just up the other spices a bit.

Can I double the recipe? Sure thing! Just make sure your pot can handle the extra volume (and your guests can handle the extra wine!).

For more cozy beverage ideas, check out this mulled cider recipe or if you’re feeling adventurous, this eggnog recipe might just do the trick!