Mulled Wine was never about being classy.
Before fortification became common, wine shipped long distances often spoiled. Buyers in England would order wine by the barrel, and by the time it arrived for delivery, it was usually destroyed by heat or oxidation (or both).
That raises the question: what does one do with several barrels of crappy wine? Well, with the help of some strong spices, apple cider, and heat, you’d have yourself a mulled wine party!
Problem solved.
When to drink mulled wine: after playing in the snow, when it’s dark out and raining, or when you realize you hate the bottle of wine you just bought.
Mulled wine is a spiced hot wine cocktail with many variations, and the best ones are quite easy to make. Back in the day, adding spices helped cover up the wine’s flaws. Fortunately, today we don’t have the same issues with wine quality and even cheap box wine makes a great base for this drink.
Below are some of our favorite recipes for mulled wine, as well as a few tips (and selected wine choices).
Classic Mulled Red Wine Recipe
- 4 oz red wine (preferably Zinfandel)
- 2 oz unfiltered apple juice or cider
- 5 allspice berries
- 1 cinnamon Stick
- orange peel for garnish
- 1 oz brandy (optional)
This recipe is as easy to make as it is easy to drink.
- Try leaving out the brandy if you want a lighter alcohol version.
- Try it with different spices (such as allspice, ginger, fresh turmeric, etc.) for variations.
- You can add more sugar at the end to fit your preference, but honestly, it’s better (and healthier) without it.
Party-Sized Mulled Wine Recipe
- 1 bottle (750 ml) red wine (preferably Zinfandel)
- 1½ cups unfiltered apple juice or cider
- 3 tbsp allspice berries
- 5 cinnamon sticks
- orange peels for garnish
- 6 oz brandy (optional)
Directions: In a large pot, heat the apple juice, wine and spices gently until steaming (about 65–75°C / 150–170°F), never boiling. Strain the liquid into a glass and garnish with a curl of orange peel.
Note: We tested several recipes which included honey, sugar, star anise, and a myriad of other exotic spices. When it came down to making the drink, however, the best one was the simplest (above). We found it was more important not to be stingy, so we chose unfiltered apple cider and the right type of red wine. Additionally, don’t overcook the wine; just get it up to temperature so that the spices release their flavors.
The Best Wines to Mull
Of course, any red wine will do, but avoid heavily oaked or very tannic styles. If you really want something stupendous, Zinfandel is a winner because its ripe fruit and moderate tannins pair well with baking spices. If you can’t get a Zin, try Italian Primitivo (same grape), Sangiovese, or Garnacha. All of these wines emphasize red fruit flavors and spice.
Feuerzangenbowle
Feuerzangenbowle is a tradition in Germany, and if someone you like a lot loves to play with fire, this technique will make them the happiest mulled wine drinker in the world. This is a recipe I found years ago when we first posted about mulling wine.
Directions: Make the classic mulled wine recipe above and then hold a rum-soaked spoon of sugar (must be high proof, like Bacardi 151) over your drink and then light it on fire! When it starts to caramelize and brown, dunk it into your drink, stir, and savor. Use caution and keep flammable materials away when lighting the sugar.
