There is something about the smell of mulled wine that makes a cold evening feel immediately more civilised. Cinnamon, cloves, orange peel and warm wine filling the kitchen – it is one of winter’s great pleasures, and one of the easiest things you can make to transform an ordinary Wednesday into something that feels a little special.
Most people have tried the classic red wine version, usually at a Christmas market or a winter gathering, and thought: I should make this at home. The good news is that it is genuinely simple – a pot, some spices, a bottle of wine and about 20 minutes is all that stands between you and a very good evening.
But mulled wine doesn’t have to mean red wine. A mulled white wine is altogether more delicate and floral, and makes an elegant change. And if you’d prefer something without wine entirely, a spiced apple cider version delivers all the warmth and comfort with none of the alcohol — and is arguably the best of the three.
Here are all three. Make whichever suits the evening.
The original and still the best. Deep, warming and spiced with orange – this is the mulled wine that every other version is measured against.
Servings 6
Ingredients
750 millilitres bottle full-bodied red wine (Shiraz or Merlot work beautifully)
200 millilitres orange juice
3 cinnamon sticks
6 whole cloves
3 star anise
4 cardamom pods, lightly crushed
1 orange, sliced into rounds
60 millilitres honey or brown sugar, plus more to taste
60 millilitres brandy or port (optional but recommended)
Method
1 Combine everything: Combine red wine, orange juice, 3 cinnamon sticks, 6 whole cloves, 3 star anise, 4 cardamom pods, lightly crushed and 1 orange, sliced into rounds in a large saucepan. Add honey or brown sugar, plus more to taste and stir to combine.
2 Heat gently: Heat over medium heat until the liquid is steaming and just beginning to simmer – you will see small bubbles at the edge of the pan. Do not let it boil. Reduce heat to low.
3 Simmer and infuse: Keep on the lowest possible heat for 20 minutes, allowing the spices to infuse fully into the wine. Stir occasionally. The kitchen will smell extraordinary.
4 Taste, strain and serve: Taste and adjust sweetness – add more honey or sugar if desired. Stir through brandy or port (optional but recommended) if using. Strain through a fine sieve into a heatproof jug or ladle directly into heatproof glasses. Serve immediately.
TIP: Use a decent but inexpensive wine – you don’t need anything special, but avoid truly terrible wine as the flavour will show through. The mulled wine should never boil – keep it at a gentle simmer throughout. It improves as it sits, so making it an hour before guests arrive and keeping it warm on the lowest heat is ideal. Strain before serving and garnish each glass with a fresh cinnamon stick or orange slice.
Delicate, floral and quietly elegant – mulled white wine is the sophisticated version that surprises everyone who tries it for the first time.
Servings 6
Ingredients
750 millilitres bottle dry white wine (Riesling or Pinot Gris work beautifully)
250 millilitres apple juice
2 cinnamon sticks
4 whole cloves
2 star anise
1 vanilla bean, split lengthways (or 1 tsp vanilla extract)
1 lemon, sliced into rounds
1 pear, thinly sliced
3 tablespoons tbsp honey
60 millilitres elderflower liqueur or cointreau (optional)
Method
1 Combine everything: Combine dry white wine (Riesling or Pinot Gris work beautifully), apple juice, 2 cinnamon sticks, 4 whole cloves, 2 star anise, 1 vanilla bean, split lengthways (or 1 tsp vanilla extract), 1 lemon, sliced into rounds and 1 pear, thinly sliced in a saucepan. Add 3 tablespoons tbsp honey and stir to dissolve.
2 Heat very gently: Heat over low to medium-low heat – white wine is more delicate than red and needs a gentler touch. Bring to a bare simmer with just the occasional bubble breaking the surface. Do not rush this.
3 Infuse slowly: Maintain the lowest possible simmer for 15 minutes. Do not allow it to boil at any point or the wine will become harsh and the delicate flavours will be lost.
4 Finish and serve: Taste and adjust sweetness with a little more honey if desired. Stir through elderflower liqueur or cointreau (optional) if using. Strain into heatproof glasses and serve with a slice of fresh pear or lemon. Elegant, warm and completely unexpected.
TIP White mulled wine is more delicate than red, so use fewer spices and handle it more gently – lower heat and a shorter infusion time keeps it bright and fresh rather than muddy. A Riesling with some natural sweetness works especially well here. The elderflower liqueur is a beautiful addition if you have it, adding a floral note that makes this feel genuinely special.
All the warmth and spice of mulled wine with no alcohol at all – this spiced apple cider is comforting, deeply fragrant and genuinely delicious.
Servings 6
Ingredients
1.5 litres good quality cloudy apple juice or fresh apple cider
3 cinnamon sticks
6 whole cloves
3 star anise
4 cardamom pods, lightly crushed
1 orange, sliced into rounds
1 lemon, sliced into rounds
2 tablespoons tbsp honey or brown sugar
1 teaspoons tsp vanilla extract
0.5 tsp ground nutmeg
Method
1 Combine everything: Combine apple juice or fresh apple cider, 3 cinnamon sticks, 6 whole cloves, 3 star anise, 4 cardamom pods, lightly crushed, 1 orange, sliced into rounds and 1 lemon, sliced into rounds in a large saucepan. Add 2 tablespoons tbsp honey or brown sugar, 1 teaspoons tsp vanilla extract and 0.5 tsp ground nutmeg. Stir well.
2 Heat to a simmer: Heat over medium heat until steaming and just beginning to simmer. Reduce heat to low. Never let it boil – this will make the cider taste flat and the spices bitter.
3 Infuse slowly: Keep on the lowest heat for 25–25 minutes, stirring occasionally. The longer it sits with the spices, the more deeply flavoured it becomes. Taste at the 20-minute mark and adjust sweetness if needed.
4 Strain and serve: Strain through a fine sieve into a heatproof jug. Ladle into mugs or heatproof glasses and serve with a fresh cinnamon stick or orange slice. Just as warming as the wine versions, with not a drop of alcohol in sight.
TIP Cloudy apple juice gives the best result here – it has more body and flavour than clear apple juice and creates a more satisfying, mulled quality. Fresh pressed apple cider from a farmers market is exceptional if you can find it. This is also excellent made in a slow cooker on low for 2 hours – it fills the whole house with an extraordinary smell. Add a splash of ginger beer to each glass just before serving if you want a little fizz and warmth.