Mulled red wine, also called Spiced Wine or Vino Caliente, is a warm holiday drink made by gently heating red wine with citrus and whole aromatic spices.
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It's one of the most popular winter and Christmas drinks across Europe, especially at traditional holiday markets. Many places also make non-alcoholic versions.
This mulled red wine recipe is made with whole spices, fresh orange zest, and a full-bodied dry red wine.
It's not too sweet and has a mild alcohol kick, with deep, warm-but not overwhelming-spice notes that create a cozy, flavorful drink perfect for Christmas, winter gatherings, and all your holiday celebrations.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Wine: Use a medium- or full-bodied dry red as the base, such as Chianti, Cabernet Sauvignon, Syrah, Malbec, or Zinfandel.
- Cloves, star anise, peppercorns & allspice berries: Add warm spice, subtle heat, and depth.
- Orange zest: Adds fresh citrus oils that brighten and balance the flavors.
- Sugar: Sweetens the wine and smooths tannins.
- Brandy: Adds richness, warmth, and a smoother, more aromatic finish.
How to Make Mulled Red Wine
Note: Full instructions are provided in the recipe card below.
- In a medium nonreactive saucepan over medium-high heat, toast the cinnamon sticks, cloves, peppercorns, star anise, and allspice just until aromatic, about 2 minutes.
- Pour in the wine, add the orange zest, and ½ cup of sugar. Partially cover and bring to a gentle simmer, stirring occasionally to dissolve the sugar. Reduce the heat to low and let it simmer for 1 hour to infuse the wine; do not let it boil.
- Strain the mulled wine through a fine-mesh sieve to remove the spices and zest, then return the infused wine to the pot. Stir in 2 tablespoons of brandy, taste, and adjust with up to 2 tablespoons more sugar and an extra splash of brandy if desired.
- Ladle into heatproof mugs and serve warm.
Hint: Mulled wine starts to lose its flavor if it simmers longer than 1 hour, so I recommend serving it right away for the best taste. But don't worry-if you keep it covered and off the heat, it stays fairly hot for about 30 minutes. And if you have leftovers, you can gently warm them up again on the stovetop or in the microwave.
Storage, Make Ahead, & Freezing
- Storage: Refrigerate leftover mulled wine in an airtight container for up to 3 days.
- Make Ahead: Make up to 24 hours ahead. Strain the spices, chill, and reheat gently without boiling.
- Freezing: Not recommended.
Camila's Tips & Variations
- Use good spices: Whole spices give the best flavor. Avoid ground spices-they make the wine cloudy.
- Don't boil the wine: Keep it at a gentle simmer so the flavor stays smooth and the wine doesn't turn bitter.
- Adjust the sweetness: Add more or less sugar to match your taste or the wine you're using.
- Try different wines: A medium- or full-bodied dry red works best, but you can use what you have-just adjust the sweetness as needed.
- Citrus swap: Orange zest is classic, but you can use lemon or a mix of both for a brighter finish.
- Brandy options: Swap brandy for rum, bourbon, or omit the alcohol entirely for a lighter version.
Frequently Asked Questions
Can I make mulled wine without alcohol?
Yes. Use grape juice or cranberry juice instead of wine, and skip the brandy. Warm gently with the spices.
What type of red wine is best?
A medium- or full-bodied dry red works best because it holds up to the spices without tasting thin.
Can I use white wine instead of red?
Yes. A dry white wine works nicely for a lighter, fruitier mulled wine. Adjust the sweetness as needed.
Can I leave out certain spices?
Yes. Customize to your taste-skip anything you don't like or only use what you have on hand.
Why did my mulled wine turn bitter?
It likely boiled or simmered too long. Keep the heat low and avoid cooking it for more than 1 hour.
❤️ Love this mulled wine recipe?
Check out my delicious Sidecar cocktail recipe-a bright, citrusy drink.
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Recipe
Vino Tinto Caliente
Equipment
- Cacerola mediana no reactiva
- Cuchara de madera o espátula resistente al calor
- Pelador de verduras o rallador de cítricos
- Tazas resistentes al calor
Ingredients
- 2 botellas de vino tinto , de cuerpo medio o completo
- 3 rajas pequeñas de canela
- 8 -10 clavos de olor enteros
- 10 granos de pimienta negra entera (opcional, aportan un calor suave y un toque especiado)
- 1 cucharadita de pimienta gorda (allspice)
- 2 estrellas de anís
- 4 tiras de cáscara de naranja , retiradas con pelador, de unos 5 cm de largo por 1 cm de ancho, sin parte blanca
- ½ taza de azúcar granulada , ajustar al gusto
- 2 cucharadas de azúcar granulada adicional , ajustar al gusto
- 2 -4 cucharadas de brandy
Instructions
- En una cacerola mediana no reactiva, a fuego medio-alto, tuesta ligeramente las rajas de canela, los clavos, la pimienta, el anís estrella y la pimienta gorda hasta que estén aromáticas, aproximadamente 2 minutos.
- Agrega el vino, la cáscara de naranja y la ½ taza de azúcar. Tapa parcialmente y lleva a un hervor muy suave, mezclando ocasionalmente para disolver el azúcar.
- Reduce el fuego a bajo y deja hervir suavemente durante 1 hora para que el vino se infusione; no permitas que hierva.
- Cuela el vino caliente con un colador de malla fina para retirar las especias y la cáscara, y regresa el vino infusionado a la cacerola.
- Agrega 2 cucharadas de brandy, prueba y ajusta con hasta 2 cucharadas más de azúcar y un chorrito adicional de brandy si lo deseas.
- Sirve caliente en tazas resistentes al calor.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
