Mulled wine, glögg, wassail, glühwein, vin chaud, kuhano vino – all variations on essentially one ubiquitous winter beverage: a pleasantly warm, deliciously spiced, alcoholic punch. While one mulled recipe inevitable varies from another, all share one powerful commonality: warmth, a heady aroma and a robust flavor.
A mulled wine recipe may seem an unlikely post for the middle of September when most folks are still sipping icy lemonades to escape 90 ° F heat, it’s fitting nonetheless. You see, yesterday in the high country we celebrated the last official day of summer with what is the first snowstorm of the upcoming ski season. Warm and pleasantly spicy mulled wine was definitely in order.
A Winter Dessert Party
Cooks vary in their approach to mulled wine, and mulled wine recipes vary from culture to culture. The Swedes combine white and red wines with spices, almonds and raisins. The Germans use unusual varieties of fruit wine in combination with cinnamon and other spices. The early Americans often combined wine with eggs, sugar and spice. While wassail didn’t make use of wine at all and, instead, used beer or mead.
Mulled wine has added benefits. Not only is it warming both due to its temperature and also its aromatic combination of spices, but it is also nourishing. Red wine is rich in reservatrol and other antioxidants while the spices themselves considerable flavor to the beverage and, remember: where there’s robust and complex flavor there’s flavonoids – those wonderful food compounds that may play a role in the protection against cancer.
In my mulled wine recipe, I forgo the sugar and water combination found in many recipes and substitute apple cider while adding licorice root, cinnamon, vanilla and other aromatic spices. Mulled wine, like most recipes, should speak to the personality of the cook. Develop your own combination of flavors – star anise is a nice inclusion. I enjoy serving this at Thanksgiving, Christmas and throughout the winter.
Mulled Wine Recipe
Perfect for a yuletide celebration, this mulled wine recipe is exceptionally easy to prepare and serves approximately 14 6-oz portions.
Ingredients for Mulled Wine
- 1 Bottle of Red Wine (I like pinot noir)
- ½ Gallon Fresh Apple Cider
- 1 Orange, Sliced in Rounds plus One Sliced Orange for Garnish
- ½ Teaspoon Black Peppercorns
- 1 Tablespoon Cardamom Pods
- 2 Tablespoons Licorice Root
- 1 Teaspoon Fennel Seed
- ½ Teaspoon Cloves
- 1 Vanilla Bean
- 2 Cinnamon Sticks
Instructions for Preparing Mulled Wine
- Add all ingredients to a slowcooker and keep it on the lowest setting. Alternatively, add all ingredients to your stock pot and keep at a slow simmer. If you’re preparing a larger menu – such as a Thanksgiving or New Years Supper – you can prepare this mulled wine recipe first and then let the aroma of robust wine, sweet cider perfumed by exotic spices welcome your guests and scent your home like a delicious potpourri.
- Serve warm.
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We woke up to snow on our mountain yesterday so I’m sure winter is close by.
Do you do your spices in a bag or just add them loose?
Millie -
It really feels like winter is closing in early, doesn’t it? We usually don’t see this kind of snow until October. As for the recipe, I prefer to stir the spices in loose. I also do not strain them from the wine when I serve it. What can I say? I really dig rustic cuisine. It won’t hurt to bag them – in fact you can find nicely sized muslin bags for precisely this or you can manufacture one from cheese or butter cloth.
- Jenny
Jenny this is just gorgeous. I can’t believe that is your snow! Makes me want to go somewhere snowy this winter. I’m totally going to make this mulled wine, too.
Thanks so much, Ann Marie – We LOVE mulled wine here. I let the little guy have some too, usually diluted with more cider.
- Jenny
I love this post Jenny! I think it is so fitting that the last day of summer greeted you with SNOW! I miss snow. Looking forward to seeing some soon.
I make Gløgg every year for the winter solstice, or Jul (Yule). I lived in Norway for sometime, and that is where I was introduced to Gløgg and fell in love with it. It really is warming and wonderful.
Now, this really has me in the mood for autumn. It’s hard for me to imagine snow with this nonstop hot weather we’ve been having here in LA. Delicious recipe and lovely images.
Ohmigosh I have wanted to try a recipe like this for so long! I am so glad I stumbled upon you.
Jessica -
Thanks for the comment! I hope you enjoy it. This is SO good. I even give it to my 4-year old (with more cider than wine, that is). It’s perfect for Thanksgiving or any winter dinner party. Enjoy!
- Jenny