Mulled Wine

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 10 mins

A traditional winter warmer.

Mark Boughton Photography / styling by Teresa Blackburn


1 liter bottle fruity red wine (such as Australian shiraz)
2 to 3 sticks cinnamon
1/2 teaspoon freshly ground nutmeg
1 to 2 cardamom pods
pinch saffron threads (optional)
1 teaspoon grated orange rind
3 tablespoons granulated sugar or brown sugar
Orange slices for garnish


  1. Pour wine into large pot. Heat over very low heat (do not allow to come to boil) 10 to 30 minutes. Add cinnamon, nutmeg, cardamom and saffron, if using. Gradually add sugar and whisk very gently. During last 3 to 5 minutes of mulling, place orange rind in an herb infuser (or tie into a double-layer of cheesecloth) and add to pot.
  2. Ladle into heatproof glasses or Irish coffee mugs and garnish with orange slices.




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