Homemade Mulled Wine Recipe: The Best Spices and Which Glass to Use
Which wine to choose, how to dose the spices, and how to serve it without getting it wrong.
The essentials, in short
In short
The wine: a fruity, low-tannin red (Côtes du Rhône, Beaujolais) gives better results than a powerful wine meant for aging.
The spices: cinnamon, cloves, and star anise remain the essential trio.
The glass: always a thick-based glass, able to withstand temperature swings.
Mulled wine is one of the easiest recipes to ruin through excess enthusiasm — too many spices, an overly expensive wine wasted, or heating it too hard, which destroys the aromas. Here's how to get it right every time.
Which wine to choose for mulled wine
You don't need a fine bottle for a good mulled wine — it's actually counterproductive: heating and spices mask the finesse of an aging-worthy wine. Favor a fruity, low-tannin red wine, such as an entry-level Côtes du Rhône or Beaujolais. A wine that's too tannic will produce a more astringent, less pleasant mulled wine.
The classic recipe, step by step
Classic mulled wine (serves 6)
Thick, heat-resistant wine glassIngredients: 1.5 liters fruity red wine, 1 organic orange cut into slices (organic to avoid surface treatments on the zest), 3 cinnamon sticks, 5 cloves, 2 star anise, 3 tbsp brown sugar or honey.
Method: pour the wine into a saucepan with the orange and spices. Heat gently until it just starts to simmer (never boil), then let it infuse off the heat, covered, for 15 to 20 minutes. Taste and adjust the sugar before straining and serving.
The white wine variant
Citrus mulled white wine (serves 6)
Thick, heat-resistant wine glassIngredients: 1.5 liters dry, fruity white wine, 1 lemon and 1 orange in slices, 2 cinnamon sticks, a few cardamom pods, 3 tbsp honey.
Method: follow the same steps as the red version, slightly reducing the infusion time (10 to 15 minutes) so the spices don't overwhelm the white wine's freshness.
This lighter, more tangy version works particularly well at the start of an evening, before a heavier meal.
Preparing a large batch
To host several guests, prepare the mulled wine ahead of time in a large saucepan, then transfer it to a decanter to serve at the table without constantly going back to the kitchen. This also has the advantage of naturally straining out the spice and citrus pieces during the transfer.
The right glass to serve it
Choosing the right glass matters more than you'd think: a glass that's too thin can crack on contact with a hot liquid.
A thick base and generous shape, perfect for safely serving mulled wine.
Ideal for transferring the strained mulled wine and serving it directly at the table.
To explore the full range, our wine glasses and wine decanters collections cover every use of the season.
