Mulled wine is, structurally, a gentle extraction problem. If you boil, it becomes harsh, cooked, and stewed, so the win is never to boil. Instead, warm gently until just steaming, then infuse below simmer, and sweeten with honey or sugar only at the end to taste. This gives you control, repeatability, and the ability to scale. You can make this in a saucepan, a Crock-Pot, or an induction pot on low hold. Flavor is stable for about 3 hours on warm.
Yield: 6 servings
Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients
- 1 (750mL) bottle dry red wine (Merlot, Tempranillo, Garnacha, Sangiovese, or Côtes du Rhône)
- ¼ cup brandy
- 1 large orange, sliced in rounds
- 2 whole cinnamon sticks (3‑inch)
- 6 whole cloves
- 2 star anise pods
- 6 allspice berries (optional)
- 4 to 5 thin slices fresh ginger (optional)
- 3 to 4 tablespoons honey or sugar
Preparation
Step 1
Add wine, brandy, orange rounds, cinnamon sticks, cloves, star anise, and optional allspice and ginger to a medium saucepan.
Step 2
Heat over medium-low until the wine is fully hot but not simmering (you should see steam, not bubbles). Reduce heat to low and infuse 15 to 20 minutes. Sweeten to taste with honey or sugar at the end.
Step 3
Strain spices and orange if you want a clean pour, or ladle with aromatics. Serve in heatproof mugs.