Quentão, also called vinho quente, is a traditional Brazilian mulled wine enjoyed during Festas Juninas and the winter season.
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It's prepared with cachaça or red wine and simmered with cinnamon, ginger, cloves, citrus peels, and caramelized sugar.
This Quentão recipe is a Brazilian-inspired take on the classic Festa Junina drink, with a smoother, well-balanced flavor that isn't too sweet and is filled with cozy spice notes-perfect for cold nights, winter gatherings, and anyone craving a warm, spiced drink.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Sweet red wine: the base of the drink; adds warmth, body, and deep fruity flavor.Typically, sweet red wine is used in quentão, but any red wine works well. For a non-alcoholic option, swap the wine for grape juice.
- Sugar: sweetens the drink and adds a light caramel flavor.
- Orange peels: add brightness and a fresh citrus aroma.
- Orange juice: enhances the citrus flavor and balances the sweetness.
- Cinnamon sticks & Cloves: give warm, comforting spice and classic mulled-wine aroma.
- Ginger: adds gentle heat and freshness to cut through the sweetness.
- Aniseed: adds a soft licorice-like flavor traditional in quentão. You can use whole star anise or anise seeds.
- Chopped apples: add natural sweetness, fruitiness, and texture.
How to Make Quentão
Note: Full instructions are provided in the recipe card below.
- In a large pot, add the sugar and heat over medium heat. Stir constantly until the sugar melts and turns into a light caramel.
- Slowly pour in the water, adding a little at a time. Stir well to dissolve the caramel and release any flavor that has stuck to the bottom of the pot.
- Add the orange peels, orange juice, cinnamon sticks, cloves (without the buds), ginger, and aniseed. Cover the pot and bring to a boil over medium heat.
- Once it starts boiling, simmer, covered, for 5 minutes to infuse all the spices.
- Turn off the heat and strain the liquid to remove the spices.
- Pour the strained liquid back into the pot and add the sweet red wine. Taste and adjust the sweetness with more sugar if needed.
- Add the chopped apples and place the pot back over high heat. When it begins to boil, reduce the heat, cover, and simmer for another 5 minutes. Serve hot.
Hint: If you don't want to make the caramel, you can skip that step-just add the aromatics to the water and boil for 10 minutes, then continue the recipe as written.
Storage, Make Ahead, & Freezing
- Storage: Refrigerate leftover brazilian 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
- Skip the caramel: If you don't want to caramelize the sugar, simply add the aromatics to the water and boil for 10 minutes before continuing with the recipe.
- Adjust the sweetness: Taste the quentão after adding the wine and adjust the sugar to your liking.
- Use cachaça instead of wine: For a stronger, more traditional Festa Junina version, swap the wine for cachaça-just simmer gently so the alcohol doesn't evaporate too much.
- Swap the spices: If you're missing something, use what you have on hand. Quentão is very forgiving and still turns out delicious.
- Stronger spice flavor: Lightly crush the cinnamon, cloves, or anise seeds before simmering to boost the aroma.
- Fruit options: Apples are classic, but you can also add sliced pear or a few orange rounds for extra aroma and sweetness.
Frequently Asked Questions
Can I make quentão without caramelizing the sugar?
Yes! If you prefer, skip the caramel. Just add the aromatics to the water, boil for 10 minutes, and continue with the recipe as usual.
What type of wine works best?
A sweet red wine is traditional, but you can also use a dry red wine and adjust the sugar to taste.
Can I make quentão with cachaça instead of wine?
Absolutely. Using cachaça creates the classic Festa Junina flavor. Just simmer gently so the alcohol doesn't evaporate too much.
❤️ Love this Quentão recipe?
Make sure to check out our classic Mulled Red Wine recipe-it's cozy, fragrant, and perfect for cold nights.
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Recipe
Quentão
Equipment
- Wooden spoon or spatula
- Heat-safe mugs
Ingredients
- Peel of 2 oranges preferably Valencia oranges
- 100 g granulated sugar Add an extra 100 g if you prefer it sweeter (or adjust to your taste).
- 420 ml water
- 110 ml fresh orange juice
- 4 small cinnamon sticks
- 8 whole cloves (buds removed)
- 1 inch fresh ginger, peeled and thinly sliced
- 2 whole star anise or ½ tablespoon anise seeds
- 1 liter sweet or dry red wine
- 2 small apples , chopped
Instructions
- In a large pot, add the sugar and heat over medium heat. Stir constantly until the sugar melts and turns into a light caramel.
- Slowly pour in the water, adding a little at a time. Stir well to dissolve the caramel and release any flavor that has stuck to the bottom of the pot.
- Add the orange peels, orange juice, cinnamon sticks, cloves (without the buds), ginger, and aniseed. Cover the pot and bring to a boil over medium heat.
- Once it starts boiling, simmer, covered, for 5 minutes to infuse all the spices.
- Turn off the heat and strain the liquid to remove the spices.
- Pour the strained liquid back into the pot and add the sweet red wine. Taste and adjust the sweetness with more sugar if needed.
- Add the chopped apples and place the pot back over high heat. When it begins to boil, reduce the heat, cover, and simmer for another 5 minutes. Serve hot.
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.
