Traditional Mulled Wine Recipe With Brandy and Cinnamon
Total: 30 mins Prep: 5 mins Cook: 25 mins Yield: 4-6 Cups (4-6 Servings)
When winter weather swirls in, nothing could be cozier than a toasty mug of mulled wine. Mulled wine, the vine’s version of a classic hot toddy, is a traditional holiday treat in many Old World countries. Dubbed "Glögg" in Nordic nations and "Glühwein" in Germany, mulled wines have been warming people for centuries. Typically made with red wine, the wine is sweetened, spiced and heated—offering a delightful alternative to traditional coffees, ciders and toddy’s at holiday gatherings or just on a cold winter's night.
- 1 bottle/750 mL red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
- 1 orange (peeled and sliced; keep peel to add zest to taste into cooking pot)
- 1/4 cup brandy
- 8 to 10 cloves
- 1/3 cup honey (or sugar)
- 3 cinnamon sticks
- 1 tsp. fresh ginger (or 2 tsp. ground ginger; allspice can be substituted)
Steps to Make It
- To make the perfect cup of mulled wine, combine all ingredients in either a large pot or a slow cooker.
- Gently warm the ingredients on low to medium heat (avoid boiling), for 20 to 25 minutes.
- Stir occasionally to make sure that the honey or sugar has dissolved completely. When the wine is steaming and the ingredients have been well blended it is ready to serve.
- Ladle the mulled wine into mugs (leave seasonings behind) and enjoy!
The 1/3 cup of honey or sugar does make a sweeter-styled mulled wine, feel free to cut honey/sugar down to taste.