About this recipe

A warming, aromatic mulled wine that fills your home with the scent of cinnamon, cloves, and citrus. This classic recipe uses a gentle simmer — never a boil — to coax every bit of flavor from the whole spices without cooking off the alcohol. It's endlessly adaptable, deeply comforting, and perfect for holiday gatherings or a quiet evening in.

Instructions

1. 1

   Slice one orange into rounds and use a peeler to peel wide strips of zest from the lemon zest peeled in wide strips, avoiding the bitter white pith. Lightly crush the cardamom pods lightly with the flat of a knife.

2. 2

   Pour the entire bottle of dry red wine such as merlot, cabernet sauvignon, cotes du rhone into a saucepan ^[over medium-low heat]. Add the orange juice and brandy (if using).

3. 3

   Add the orange rounds, lemon zest peeled in wide strips strips, cinnamon sticks, cloves, star anise, crushed cardamom pods lightly, nutmeg freshly grated preferred, and bay leaves (if using).

4. 4

   Stir in the honey or until dissolved. Start with 3 tablespoons and adjust sweetness later — different wines vary in dryness.

5. 5

   Heat the wine slowly ^[over medium-low heat] until it just begins to steam and tiny bubbles appear around the edges — ![about 160°F]. This takes roughly 10–15 minutes. Do NOT let it boil; boiling will cook off the alcohol and can make the wine taste harsh.

6. 6

   Once steaming, reduce the heat to the lowest setting. Let the wine gently infuse for 10 more minutes, keeping it below a simmer. Stir occasionally.

7. 7

   Taste and adjust: add more honey or for sweetness, a splash more brandy for warmth, or a squeeze of lemon juice for brightness.

8. 8

   Strain the mulled wine through a sieve into a heatproof pitcher (Large) or ladle directly into mugs. Discard the spent spices.

9. 9

   Garnish each mug with a fresh orange round and a cinnamon sticks. Serve immediately and enjoy while hot.