Spiced Mulled Wine

Spiced Mulled Wine


  • 1 bottle of red wine
  • 1/4 to 1/2 cup brandy or rum
  • 1 orange, juiced & peeled, white pith left behind (or sliced and dried)
  • 2 large cinnamon sticks
  • 2 star anise
  • 4 whole cloves
  • 6 allspice berries
  • 1/4  to 1 cup sugar
  • Orange or dried orange slices and/or cinnamon sticks for garnish.


Spices may be gathered in cheesecloth for easy removal if desired.

Place all ingredients except for brandy and garnishes in a saucepan. Heat to just below a simmer, stirring now and then to dissolve sugar, for about 30 minutes or longer to blend spices. May be strained; if spices are left in the flavor will continue to concentrate. The mixture may be added to a slow cooker to keep warm.

Add brandy to taste or pass shots to be added as desired.

Note: Never boil your wine and don’t heat over 173 degrees, if possible. That means don’t boil it and don’t keep it at a simmer.

Keywords: Alcohol, Beverages, mulling spices, Wine

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