Winter Remedy: Mulled Wine Recipe (or Cider)

Winter’s bite is frosty. Scene: You are having a dinner party in the dead of winter. What are you going to serve your guests to help them thaw out as they arrive?  We have an ah-mah-zing solution, our mulled wine recipe (or cider if you prefer that). What is winter without it?

My memories of drinking mulled wine are few and far between, but special (and always spark a smile). My first time trying mulled wine was at an outdoor artisanal market with a good friend. I remember it was cold, and the mulled wine stand was like a beacon of winter chill respite! We sat outside with our wine and a pastry, enjoying each others’ company. There’s something comforting and communal about mulled wine and that smell is just amazing!

Unsurprisingly, when the temperature in London dropped this year I decided to brew up a batch of mulled wine for my guests! After some research and tweaking, here is my recipe for mulled wine. If you follow our blog postings, you’ll see that we are on a citrus kick. This recipe uses blood oranges, which are currently in season.


Mulled Wine Recipe


Mulled Wine (or Cider)
Delicious mulled beverage to warm up your wintry mood!
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Prep Time
5 min
Cook Time
15 min
Total Time
40 min
Prep Time
5 min
Cook Time
15 min
Total Time
40 min
For mulled wine
  1. 1 bottle (750 mL) dry red wine (or apple cider)
  2. 1 blood orange, sliced
  3. 1/4 c. (60 mL) Solerno (or orange liqueur of your choice; optional)
  4. 1/4 c. (45 g) light brown sugar
  5. 8 whole cloves
  6. 8 allspice
  7. 2 cinnamon sticks
  8. 2 star anise
For garnish
  1. star anise
  2. cinnamon stick
  3. orange peel
  4. orange slices
  5. (choose one or all)
  1. Combine wine, sliced blood orange, orange liqueur, and sugar in a saucepan; bring to a simmer over medium heat.
  2. Reduce heat to medium-low, and let wine simmer (uncovered) for at least 15 minutes.
  3. Completely turn off heat, add in spices and place lid on pan.
  4. Allow to sit and steep for 15-20 minutes (or longer if you prefer).
  5. Reheat to desired temperature if necessary.
  6. Strain and serve with desired garnishes.
  1. You'll notice that you are instructed to wait to add the spices until after you've turned down off the heat. Why? I incorporated learning and technique from my bartender experience. When infusing syrups especially, steeping herbs and spices brings out a much richer flavor than simply boiling them together with the whatever your base may be. You will notice a difference in flavor in your mulled beverage.
  2. Reheating is optional. I let my wine sit and steep for about 20 minutes and drank a glass immediately after--it was still warm. Enjoy!!

It seems like everyone has their own respective go-to recipes for mulled wine. Traditional mulling spices include cinnamon, cloves, allspice, and nutmeg. Other spices sometimes included are star anise, peppercorn, and cardamom. Mulled wine is easy to tweak–and we encourage you to experiment! If you have any mulled wine secrets, please share them in the comments section below.

If you love spices and blood oranges, check out our recipe post on Candied Blood Orange 6 Spice Shortbread Cookies.

And if you want a Chef to cook the food to go along with this mulled wine then check them out here.