Mulled Wine


When I think of mulled wine, I think of my daughter and I visiting my other daughter in December of 2010 in London. Everything was Christmassy, and it was cold, as expected. The first thing she did when we met up at her flat was to prepare mulled wine. It was so charming and thoughtful.

But I had no idea that mulled wine is so popular in London, at least during the cold months I presume. In fact, every single pub we visited, which was daily, served mulled wine.

Here is a special photo of us three gals at The Marylebone, after warming our spirits with mulled wine.

Those memories, of the beautiful quaint pubs, the Christmas markets, the mulled wine, fabulous meals, but mostly of being with my two daughters at a special time of year, were so important to me, that once home, I haven’t wanted to make mulled wine. I needed to preserve those memories some how. Until now.

Out of curiosity, I sought out recipes for mulled wine online, and they’re basically all straight forward. In fact, you can simply mull wine with purchased mulling spices! If you don’t know, the act of mulling is simmering or steeping the wine or cider.

I found a recipe on Epicurious along with a blurb written by Katherine Sachs that offered a bit more information when proceeding with mulled wine, with more options.

Katherine writes that “In Germany it’s called Glühwein and it’s occasionally made with with fruit wine; it’s Glögg in Scandinavia, and usually served with a spiced cookie or cake; in Quebec they mix in maple syrup and hard liquor and call it Caribou.”

I need to look into a Caribou. But on to mulled wine…

For a stronger pot, add some liquor, such as brandy or spiced rum. Mulled wine can also be made with white wine, such as a Riesling or Grüner Veltliner, if you prefer that style.

Mulled Wine
Serves 2, 3, 4…

1 bottle of good red wine, like a pinot noir
2 cups apple cider
1 cup ruby port
A couple slices of orange rind
4 cinnamon sticks
20 whole cloves
2 crushed allspice
Star anise and cinnamon sticks and orange slices for serving

Pour the wine, cider, and port into an enamel pot. Add the orange rinds, cinnamon sticks, cloves, and allspice.

Start heating slowly on a low-to-medium setting. You want to steep the wine, not boil or reduce it.

After about 30-40 minutes it will be done. Sieve the mixture if you don’t want the little spice bits.

Serve in cups with a cinnamon stick, star anise, and slices of orange.

I purposely didn’t shake the bottle of apple cider. I didn’t want the mulled wine to look murky.

This is especially important if you chose to serve the mulled wine in a glass cup. You want it pretty and burgundy, not brown and murky.

The mulled wine would work well in a carafe, so you don’t have to keep it on the stove. Just serve!

Hope you enjoy this recipe.

I have prepared mulled port before and that is slightly sweeter than mulled wine, but definitely still warming and flavorful. It was mulled with clementines.

49 thoughts on “Mulled Wine

    • Port is a good sweetener, especially if the wine is dry. Christmas has always been special to my girls and I, so this December trip was extra wonderful.

  1. Nothing quite like mulled wine around the holidays, or anytime of year for that matter :) Yes, you’re absolutely right, it’s served in England just about anywhere. What a gorgeous photo of you and your girls. I too have 2 girls :) Happy Thanksgiving!

  2. What a gorgeous photo and a great memory. Glûhwein in Germany is sold at all the Christmas markets. You buy be the spices already mixed and throw them into the wine. There is nothing better than holding a cup of steaming mulled wine in your hands and enjoying the festivities. Happy Thanksgiving Mimi.

    • My first Christmas market was that Christmas in London. We just don’t travel otherwise in December. But a dream trip of mine has always been to go to some beautiful German or Swiss or Austrian village over Christmas!

  3. I love mulled wine – even if we don’t get really cold weather here in Tucson! Markipedia used to work at a history museum where they actually mulled the wine using a mulling iron or some such thing… the iron was put in the fire and then, when red hot, it was thrust into the wine, which boiled almost immediately. Doesn’t sound half as good as your recipe! Happy Thanksgiving, Mimi!

    • Well grumpytyke just mentioned that in a comment! I’ve never ever heard of that. As far as being in Tucson, just up the A/C!!!

  4. Wonderful photo. Three beautiful ladies! The traditional way to make mulled wine is to add the spices to the wine, as you say, then get a poker red hot in the log fire you will find blazing in many British pubs now (or at home if you’re lucky enough to have an inglenook) and plunge it into the spiced wine!

  5. such a beautiful photo of the three of you! your girls are so beautiful – like their mom :) I have two boys and adore them, but am also fortunate to have been blessed with two beautiful granddaughters recently – 2 years and 4 months old – who I just spent the day with! What a joy! Your recipe sounds so lovely! Right up my alley!

  6. I’m so glad that you indulged in mulled wine when you were in London in 2010. Yes it’s still something we do here. Even in Scotland too. Although this year I’ve got a bottle of local mulled cider which I’ll be serving on Christmas Eve. Great to see a pic of you and your daughters all together too! I hope this recipe took you back to that special time. Oh, and I hope you’re having an amazing Thanksgiving too.

    • Thank you Neil! Mulled cider is wonderful as well. Which reminds me that I haven’t made it a long time! This weekend should be wonderful. My younger daughter is bringing her British boyfriend here so we can finally meet him! I’m serving fish pie for lunch!

  7. Mulled wine is huge over here and our version is called Glögg. The Glögg season will begin Sunday when we light the first Advent candle. Enjoy your Thanksgiving weekend Mimi.

  8. Great photo – you two look so much alike!
    We Germans do love our Glühwein! The Christmas markets will open next week Thursday, and I can’t wait to have the first Glühwein of the year. Hopefully this year we’ll have the cold temps to go with it.
    I’ve made Glühwein at home several times from a colleague’s recipe – her husband is in the wine business and was nice enough to hand over his recipe with a red wine recommendation. I haven’t made Glühwein the past couple of years but now that I saw your recipe, I think I’ll have to make some again this year.

    • How nice to have a special recipe! You definitely need cold weather in order to justify drinking a hot piping drink like wine or cider! Wishes for that!

  9. That photo you start with is absolutely gorgeous! I’ve never made mulled wine at home but my husband has raved about it after he visited the Christmas market in Germany. Been wanting to try it all these years, finally a recipe! As for Caribou, I live in Quebec and have never heard of it!

  10. Oh my goodness!! I absolutely loved mulled wine but I love yours even more because of the port. Wow. What a great idea. There’s something so cozy about sitting around the fire with a cup of mulled wine in hand to warm you up inside. I’m gonna have to try your recipe. Thanks so much for your post!!

    • You are so welcome! My husband accused my eyes of being glassy in the photo with my daughters. Like that’s a bad thing?!!!

    • It’s definitely hard to drink mulled hot anything when it’s warm outside! I watched a show that took place in Brisbane and I was wondering why no one was ever in coats!

  11. What a lovely memory to share Mimi! The first time I had Mulled wine was in South Australia in Winter time…it has a strong German influence in parts and it was called Glühwein. It left an impression on me too and I often think about it when the temperature drops… although in Sydney it really doesn’t get that cold in Winter.

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