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A gently steaming pot of mulled wine sparks a sentimental glow during the winter months. Its heady scent, the warm mug in your hand, and (of course) the alcohol all work to warm the body from the inside out. Whole spices, such as cinnamon sticks, cloves, star anise, allspice, nutmeg, and ginger are common additions to mulling spices. I prefer the trifecta of cinnamon, cloves, and star anise. These spices conjure memories of the winter holidays and round out the sharpness in the wine, making a cozy, exceedingly drinkable party tipple.
Making your own blend of mulling spices ensures that the spices are fresh. It costs less than buying a mulling kit, and makes a great hostess gift (with or without a bottle of wine to go with it).
Finding the Best Bulk Spices
Look to buy spices in bulk for the most cost-efficient and freshest spices. Well-stocked grocers have bulk whole spices next to the large bins of nuts and seeds. My neighborhood grocery store has a great selection, as well as Fred Meyer, which are my go-to options. Some Whole Foods carry bulk spices, as do international markets. Online, Curio Spice and The Spice House are good options for buying bulk whole spices.
Choosing Wines for Mulling
Use a full-bodied, inexpensive dry red wine for making mulled wine. My favorites are Zinfandel, Cabernet Sauvignon, and Malbec. Look on the back of the label for tasting descriptions that include notes of berry, which is a good indication that the wine will have a flavor profile that complements the mulling spices.
Wines classified as dry are the best choice for making mulled wine. Dry wines are the least sweet, which allows for more control when making mulled wine. No matter which type of dry wine you pick, make sure to choose an inexpensive bottle. The added sweeteners and spices that we use in the mulled wine round out and conceal nuanced flavors in the wine, which is a good thing in an inexpensive bottle and a waste of an expensive one!
Mulling Made Easy
To make mulled wine, simply infuse spices into wine over low heat and add sweetener. The most important tip is to not boil the wine. You want it to be steaming but not boiling. Alcohol begins to cook off at around 170°F. Boiling the wine will cook off the alcohol and reduce the amount of liquid, leaving less to drink. Plus, the flavor intensifies, the wine becoming sweeter and the spices bitter . Look for the pot to be steaming or have the smallest of bubbles around the edges. Still in doubt? Check the temperature with an instant-read thermometer.
Thin-skinned oranges, such as mandarin (the little ones often labeled Cuties), are my favorite because of the lack of pith, which adds unwanted bitterness.
Tips and Riffs
- N/A mulled cider: The mulling spices also make delicious mulled cider. Use fresh apple cider and start with half the amount of sugar to avoid an overly sweet mulled cider.
- Toast the spices for flavor: Toasting the spices before adding the wine intensifies the spices, which I recommend, but it’s also fine to skip this step and simply add the spices to the wine and honey mixture.
- Use a spice bag: Place the spices inside a spice bag before adding it to the pot. This makes it easier to remove them later.
- Use only whole spices: Ground spices lend a grittiness to the wine and don’t impart the same intensity of flavor.
Make It a Gift
Mulling spices make a great gift for hosts, teachers, friends, and family! Fill a spice bag with the spices for one bottle of mulled wine and tie it around the bottle. Don’t forget to give the recipient the instructions. (Hint: this recipe is printable―print it out, roll it up like a scroll, and tie it to the bottle along with the bag of spices. Or just fold up the printed recipe and tuck it inside a card).
Recipes for Jolly Drinks and Sips
- Boozy Hot Chocolate
- Hot Buttered Rum
- Apple Cider Hot Toddy
- Honey Mulled Wine
- N/A Pomegranate-Citrus Sans-Gria
Toast the spices:
Add star anise, cinnamon sticks, and cloves to a medium, heavy-bottomed pot. Heat on medium and toast spices until fragrant, about 1 minute, stirring to avoid burning.
Add the wine, honey, and oranges:
Once the spices are fragrant, carefully pour the wine into the pot and use a metal (or other non-staining) spoon to stir in the honey. Add half the orange slices, saving the remaining slices for serving.
Warm on medium heat, stirring regularly, until the mixture begins to steam, about 3 minutes.
Mull the wine:
Lower the heat and continue mulling the wine for 30 minutes. Stir occasionally and ensure that the liquid is steaming but not boiling (about 170°F).
Remove the spices:
If using a spice bag, remove it from the wine.
If you are not using a spice bag, you may either fish the orange slices and spices out with a skimmer, or set a strainer over a medium heat proof bowl and pour the mulled wine into the strainer to strain out the spices and orange slices.
Taste and serve:
Return the mulled wine to the pot. Taste the wine and adjust, if needed: if it’s not sweet enough, add more honey; if it’s too intense, add up to 1/2 cup water.
Ladle into heatproof cups and top each with an orange slice. Keep remaining mulled wine warm by covering with a lid or transferring to a large thermos. Discard the spices.
Store:
Cool any remaining mulled wine and refrigerate in an airtight container for 3 to 4 days.
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