This mulled wine simmering pot is something I make on evenings when the day feels long and I want the house to slow down with me. It’s not about anything fancy or formal—just a pot gently steaming on the stove while dinner finishes or while friends linger at the table. The smell alone sets the tone: warm, spiced, and quietly comforting, especially on cold nights.

I started making mulled wine at home after realizing how much I loved the scent more than the actual drink at holiday markets. I wanted a version that felt relaxed and adaptable, something I could adjust depending on what citrus or spices I had on hand. Over time, it became less about strict measurements and more about letting the flavors slowly unfold.

Recipe Origin or Trivia

Mulled wine has been around for centuries, especially in colder European regions where warming wine with spices was both practical and comforting. Spices like cloves and cinnamon were historically prized and often used to enhance and preserve wine during winter months.

Why You’ll Love This Recipe

Warm and cozy aroma: Instantly changes the mood of the room
Simple ingredients: Easy to pull together
Flexible sweetness: Adjust to taste
Perfect for gatherings: Keeps itself warm
Customizable spices: Make it your own
Low-maintenance: Gentle simmer, minimal attention
Seasonal favorite: Ideal for fall and winter evenings

Chef’s Pro Tips for Perfect Results

Use low heat: Never let it boil
Choose a drinkable wine: Nothing fancy, but avoid overly sweet wines
Add sweetener gradually: Taste as it warms
Cover partially: Helps retain aroma without trapping bitterness

Kitchen Tools You’ll Need

Medium saucepan or pot: Heavy-bottomed preferred
Knife and cutting board: For slicing citrus
Wooden spoon: For gentle stirring
Ladle: For serving if drinking

Ingredients in This Recipe

Red wine: Dry or semi-dry works best
Orange slices: Add brightness and balance
Lemon peel or slices: Lightens the spice
Whole cinnamon sticks: Warm and familiar
Whole cloves: Deep, earthy spice
Star anise (optional): Adds subtle licorice notes
Honey or sugar: Adjusts sweetness
Fresh ginger slices: Gentle heat and freshness
Optional splash of brandy: Adds depth and warmth

Ingredient Substitutions

Red wine → non-alcoholic red wine: Works for a no-alcohol version
Honey → maple syrup: Adds a softer sweetness
Orange → clementine: Slightly sweeter citrus
Fresh ginger → dried ginger: Use sparingly

Ingredient Spotlight

Red wine: Acts as the base, carrying spice and citrus aromas
Whole spices: Release flavor slowly and evenly

Spiced Mulled Wine with Orange Zest and Bourbon

This mulled wine recipe involves gently simmering red wine with aromatic spices, orange zest, and a splash of bourbon, resulting in a warm, fragrant beverage. The final product is a cozy, slightly viscous drink with visible citrus slices and a rich, spiced aroma that fills the room.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Holiday

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Red wine: Dry or semi-dry works best
Orange slices: Add brightness and balance
Lemon peel or slices: Lightens the spice
Whole cinnamon sticks: Warm and familiar
Whole cloves: Deep earthy spice
Star anise optional: Adds subtle licorice notes
Honey or sugar: Adjusts sweetness
Fresh ginger slices: Gentle heat and freshness
Optional splash of brandy: Adds depth and warmth

Equipment

Medium saucepan or pot: Heavy-bottomed preferred
Knife and cutting board: For slicing citrus
Wooden spoon: For gentle stirring
Ladle: For serving if drinking

Method

Add wine to pot: Pour into a saucepan over low heat
Add citrus and spices: Gently stir to combine
Sweeten lightly: Add honey or sugar to taste
Warm slowly: Heat until steaming, not boiling
Reduce heat: Maintain a gentle simmer
Taste and adjust: Add more sweetener or spice if needed
Serve warm: Ladle into mugs or let simmer for aroma

Notes

Ensure the wine never comes to a full boil to retain its delicate flavors. Adjust sweetness based on your preference, and feel free to add extra spices or citrus as desired for variation.

You can also try out other recipes like Apple Cider Pork Roast.

Make-Ahead and Storage Tips

Make ahead: Prepare and refrigerate up to 2 days
Reheat gently: Low heat only
Do not boil when reheating: Preserve flavor

How to Serve This Dish

In mugs: Simple and cozy
With garnishes: Orange slice or cinnamon stick
Self-serve style: Keep warm on low heat

Creative Leftover Transformations

Mulled wine syrup: Reduce gently for desserts
Spiced wine glaze: Use over pears or apples
Aromatic simmer: Let leftovers scent the house

Additional Tips

Taste often: Adjust as it warms
Keep covered loosely: Prevents evaporation
Ventilate lightly: Keeps aroma balanced

Make It a Showstopper

Use a clear pot: Let spices and citrus show
Add fresh garnishes: Before serving
Serve warm mugs: Small detail, big impact

Variations to Try

White mulled wine: Use white wine and lighter spices
Cranberry mulled wine: Add cranberry juice
Extra citrus: Add grapefruit peel
Vanilla spice: Add a split vanilla bean
Low-alcohol: Cut wine with apple cider

FAQ’s

Can I make this alcohol-free?: Yes, use non-alcoholic wine or cider
Should I boil the wine?: No, keep it gently steaming
How strong is the alcohol?: Most remains if not boiled
Can I make it sweeter?: Add honey gradually
Can I use ground spices?: Whole spices are better
How long can it simmer?: Up to 2 hours on very low heat
Is it okay to reheat?: Yes, gently
Does it freeze well?: Not recommended
Can I use boxed wine?: Yes, if it tastes decent
Can I serve it cold later?: It’s best warm

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me. It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.