Cozy Mulled Wine is my go-to for New Year’s Eve — it warms guests up, smells like the holidays, and gets people into a relaxed mood. I’ve made this version dozens of times and often serve it with savory sides like cozy cranberry-apple twice-baked sweet potatoes for a balanced, comforting spread.
Why Make This Recipe
- It smells incredible: whole spices and citrus make your kitchen feel festive in minutes.
- Easy to scale: one pot handles a small gathering or a slow cooker will keep a crowd warm.
- Flexible flavor: you control sweetness, spice level, and alcohol strength.
- Great for occasions: perfect for New Year’s Eve, holiday parties, or cozy nights in.
- Personal insight: I love this recipe because it’s forgiving — you can adjust citrus and spice after a first small taste and always land on something delicious. I sometimes pair it with a rich bowl of French onion soup (without wine) for a cozy winter meal.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20–30 minutes (stovetop) or 2–3 hours (slow cooker)
- Total time: 30 minutes (stovetop)
- Servings: 6 (about 6 oz / 180 ml per serving)
- Difficulty: Easy
- Method: Stovetop simmer (low heat) or slow cooker steeping; strain before serving.
My Experience Making This Recipe
I tested this recipe with different wines and found a medium-bodied, fruity red (like Merlot or Garnacha) gives the best depth without bitterness. The biggest discovery: don’t boil — simmer gently to keep aromatics bright and to retain alcohol and mouthfeel.
How to Make Cozy Mulled Wine – The Perfect Festive New Year’s Drink
Start by combining one 750 ml bottle of red wine, 1/4 cup (60 ml) brandy (optional), 1/4 cup (50 g) granulated sugar or honey, the zest and sliced flesh of one orange, 1 apple sliced, 2 cinnamon sticks, 4 whole cloves, 2 star anise, 1/2 teaspoon freshly grated nutmeg, and a pinch of salt in a heavy-bottomed saucepan. Heat over low to medium-low until small bubbles appear at the edges (about 160–180°F / 70–82°C), then reduce to the lowest simmer and steep 20–30 minutes without boiling. Strain through a fine-mesh sieve, adjust sweetness with a tablespoon of honey if needed, and serve warm. For larger crowds, transfer everything to a slow cooker on low for 2–3 hours and keep warm at about 150°F (65°C). I also like to keep a simple green or fall harvest salad nearby to refresh the palate between sips.
Expert Tips for Success
- Use a mid-priced, fruit-forward red wine (Merlot, Garnacha, Zinfandel). Cheap, overly tannic wines can turn bitter when reduced.
- Keep temperature low: aim for 160–180°F (70–82°C) and never let it boil — boiling burns aromatics and drives off alcohol. Use a candy or instant-read thermometer for accuracy.
- Toast whole spices briefly in the dry pan (30–60 seconds) before adding liquid to wake up their oils and deepen flavor.
- Balance sweetness last: add sugar or honey after straining so you taste clearly and don’t over-sweeten.
- Equipment: use a heavy-bottomed saucepan to distribute heat evenly and a fine-mesh sieve to remove spice bits for a smooth pour. You can also use a corked funnel or ladle for clean service.
I often set out a tray with baked snacks like Rotel cream cheese sausage balls while the mulled wine steeps — they’re easy, crowd-pleasing, and pair nicely with the warm spices.
How to Serve Cozy Mulled Wine – The Perfect Festive New Year’s Drink
- Serve in heatproof mugs or stemmed glasses warmed briefly with hot water to keep the wine hot longer.
- Garnish with an orange slice, cinnamon stick, or a star anise for a pretty, aromatic finish.
- Pair with cheese boards, rich stews, savory tarts, or small bites like sausage balls for balanced flavors.
- For parties, offer a non-alcoholic version alongside so all guests can enjoy a cup; I often set up a self-serve station with ladle and labels.
For heartier casual gatherings, I’ll sometimes offer a savory bowl like a ground beef hot honey bowl earlier in the evening and switch to mulled wine for toasts.
Storage and Reheating Guide
Store leftover mulled wine in an airtight container in the refrigerator for 3–4 days. Use glass bottles or sealed jars to preserve aromatics. You can freeze mulled wine in freezer-safe containers for up to 2 months, but note subtle texture changes after thawing due to citrus. To reheat, warm slowly on the stovetop over low heat to 120–140°F (50–60°C) — don’t boil — or microwave in short bursts at 50% power, stirring frequently. If you made an alcohol-free batch, follow the same timing and temp rules.
Recipe Variations
- Non-alcoholic: replace wine with 1.5 liters of black grape juice and 1 cup apple cider; reduce sweetener slightly and simmer the same way.
- Spicier: add 4 crushed green cardamom pods and a 1/2-inch piece of fresh ginger for warmth and complexity.
- Citrus-forward: use a mix of orange and blood orange plus 1 tablespoon of lemon juice to brighten the finish.
- Lower-sugar or vegan: use maple syrup or agave instead of honey; adjust to taste for sweetness.
Nutritional Highlights
- Red wine provides antioxidants like resveratrol in small amounts; however, mulled wine contains sugar so count that toward daily intake.
- One 6 oz (180 ml) serving typically ranges 160–220 kcal depending on wine and sweetener used.
- Allergens & considerations: contains sulfites (naturally in wine) and optional brandy; not suitable for pregnant people or those avoiding alcohol unless using the alcohol-free variation. Serve modest portions (4–6 oz) to keep alcohol and sugar intake reasonable.
Troubleshooting Common Issues
- Too bitter or astringent: you likely simmered too hot or used a tannic wine. Solution: add a small splash of water or cider and a teaspoon of honey, reduce heat, and consider switching to a softer wine next time.
- Overly sweet: balance with a squeeze of fresh lemon or a splash of unsweetened cranberry or apple cider to add acidity.
- Flat spice flavor: toast whole spices briefly before steeping next time, or increase steep time by 5–10 minutes while keeping temperature low.
Frequently Asked Questions
-
Can I boil mulled wine to make it faster?
No — boiling drives off volatile aromatics and reduces alcohol rapidly, leaving a flat, sometimes bitter drink. Keep the temperature at 160–180°F (70–82°C) and simmer gently for best flavor. -
How far ahead can I make mulled wine for a party?
You can make it 1 day ahead and refrigerate; reheat slowly before serving. For large events, prepare the spiced base without wine and combine with wine in the slow cooker the day of to keep flavors bright. -
What wines work best for mulled wine?
Choose a fruity, medium-bodied red like Merlot, Garnacha (Grenache), Zinfandel, or a young Cabernet Sauvignon that isn’t overly tannic. Avoid very cheap cooking wines and extremely tannic varietals. -
Is it safe for kids to drink if I make a low-alcohol version?
For children, make a fully non-alcoholic version using grape juice and apple cider instead of wine and omit brandy. Even recipes labeled “low-alcohol” may still contain alcohol, so confirm the recipe is alcohol-free for kids.
Conclusion
If you want ideas for hosting and serving mulled wine that will impress guests, check out this guide to hosting a mulled-wine night and choosing the right servingware: Make Your Next Holiday Gathering a Cozy Mulled-Wine Night.
Print
Cozy Mulled Wine
- Total Time: 40
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm and festive drink perfect for New Year’s Eve and holiday gatherings, featuring spices, citrus, and a customizable sweetness.
Ingredients
- 1 bottle (750 ml) red wine
- 1/4 cup (60 ml) brandy (optional)
- 1/4 cup (50 g) granulated sugar or honey
- Zest and sliced flesh of 1 orange
- 1 apple, sliced
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise
- 1/2 teaspoon freshly grated nutmeg
- Pinch of salt
Instructions
- Combine all ingredients in a heavy-bottomed saucepan.
- Heat over low to medium-low until small bubbles appear at the edges (about 160–180°F / 70–82°C).
- Reduce to the lowest simmer and steep for 20–30 minutes without boiling.
- Strain through a fine-mesh sieve and adjust sweetness with a tablespoon of honey if needed.
- Serve warm.
- For larger crowds, transfer everything to a slow cooker on low for 2–3 hours to keep warm.
Notes
Store leftover mulled wine in an airtight container in the refrigerator for 3–4 days. Can freeze for up to 2 months.
- Prep Time: 10
- Cook Time: 30
- Category: Beverage
- Method: Stovetop or Slow Cooker
- Cuisine: Festive
Nutrition
- Serving Size: 180 ml
- Calories: 190
- Sugar: 22g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg