Mulled Wine Recipe

No holiday party is complete without mulled wine, as far as I am concerned. But as the US has seen more snow in unusual places and the advent of the “snurricane” in the northeast, this winter is calling for warm beverages like no other.

Also called gluwein or spiced wine, mulled wine is essentially a no fail drink. I have used super-cheap wine (and plenty of yellowtail) and it always comes out delicious. The smell wafting through your house and out the door is enough to invite guests into the kitchen for a serving, and it is one of those soul-warming drinks that makes more alcoholic punch than it tastes like.


  • 2 oranges
  • 1 lemon
  • 4 bottles dry, full-bodied white wine (merlot is an easy choice)
  • brandy
  • all spice
  • cinnamon sticks
  • star anise
  • cloves
  • sugar


  1. Pour all of the wine and one and a half cups of brandy (or more or less to your taste) into a large stock pot.
  2. Slice the oranges and lemon into rounds and add to the pot.
  3. Add one half to two thirds cup of sugar (again, depends how much you want to taste the alcohol) to the wine.
  4. Add 1/2 teaspoon each of cloves and all spice, 4 cinnamon sticks, and 2 anise stars to the wine.
  5. Set the pot over medium-low heat. Do not let it approach a boiling point.

Note: if you are missing any of the above spices, do not substitute with powdered spices. You can add one and a half cups of orange juice if you do not have oranges available.