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Mulled wine served with orange slice and cinnamon
Warming winter Mulled Wine

Traditional Mulled Wine

Author: Flavelo
Recipes Drinks
Making good mulled wine is a gentle chemical experiment. We want to extract spice flavors (like cinnamaldehyde) while managing alcohol evaporation. Since ethanol boils at 173°F, wine should never boil, or you'll get sour fruit juice with no soul.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Stainless Steel Pot (aluminum reacts with acid)
  • Strainer

Instructions

1 ✓

Add water, spices, orange peel, and honey to the pot. Boil gently for 10 minutes to create a thick, spicy syrup.

Tip: This 'syrup base' technique extracts all flavor from spices at high heat without boiling the wine.
2 ✓

Pour in the wine and heat until steaming and tiny bubbles appear at the rim (approx 160°F). DO NOT BOIL!

Tip: We just want to warm it through. Boiling evaporates alcohol and flattens the flavor profile.
3 ✓

Remove from heat, cover, and let rest for 5 minutes, then strain and serve.

Tip: Resting harmonizes flavors and softens the wine's acidity.

Recipe FAQ

Why is it bitter?
You either boiled the white orange pith (albedo) or steeped the cloves too long.

Ingredients

  • 1 bottle (750ml) Red Wine (Merlot or Zinfandel)
  • 1 cup Water
  • 0.25 cup Honey (or Sugar to taste)
  • 2 sticks Cinnamon
  • 6 whole Cloves
  • 1 whole Orange (Peel strips and segments, no pith)