Mulled Wine Recipe: Classic, White & Alcohol-Free

A pan of gently steaming mulled wine is one of the easiest ways to make a winter evening feel special. This guide gives you a reliable classic recipe, a lighter white version and a properly alcohol-free alternative, so everyone can have a warming glass.

Good to know: I work at Natural Spices, so I am lucky to have access to beautifully aromatic whole spices for mulled wine recipes like this. Here I use cinnamon sticks, whole cloves and whole cardamom pods.

Mulled Wine Recipe: Classic, White & Alcohol-Free

What is mulled wine?

Mulled wine is red or white wine warmed slowly with citrus, sugar and whole spices. The flavour should be fragrant and rounded rather than aggressively sweet or sharply boozy. The important thing is gentle heat: once the wine boils, the fresh citrus notes disappear and the alcohol cooks off unevenly.

Classic mulled wine recipe

For 6 small glasses, you will need

• 750 ml red wine,

• 1 orange,

• 1 cinnamon stick,

• 4 cloves,

• 4 cardamom pods lightly crushed,

• 2 star anise,

• 2 strips of orange peel,

• 2 to 3 tablespoons light brown sugar or maple syrup, and

• Optional: a small splash of orange juice if you like it fruitier.

Use a vegetable peeler to take wide strips of peel from the orange, avoiding most of the bitter white pith. Put the wine, peel, spices, sugar and orange juice in a saucepan. Warm over a low heat for 15 to 20 minutes, keeping it just below a simmer. Taste, then add a little more sweetness only if it needs it. Strain into heatproof glasses and finish each with a thin orange slice.

A bottle of smooth, inexpensive red is ideal. You do not need a grand wine once it is being gently spiced, but avoid anything very tannic or heavily oaked.

White mulled wine with pear and ginger

White mulled wine with pear and ginger

For a fresher version, use a dry white wine instead of red. Add 1 sliced pear, 3 thin slices of fresh ginger, 1 cinnamon stick, 2 cloves, 1 star anise, lemon peel and 1 to 2 tablespoons honey or maple syrup. Warm slowly for 15 minutes, then strain. It is lovely for an afternoon gathering when red wine feels a little too heavy.

Alcohol-free mulled wine

You can make an alcohol-free version that feels just as festive without trying to copy wine exactly. Use 500 ml cloudy apple juice and 250 ml cranberry juice, then add the orange peel, cinnamon, cloves and star anise from the classic recipe. Warm gently for 10 to 15 minutes and sweeten only after tasting; apple juice is often sweet enough already.

For a deeper, more wine-like colour, replace some of the apple juice with pomegranate juice. If you prefer the flavour of a 0.0% red wine, use that as the base and warm it with the same spices. Check the label if you need it to be completely alcohol-free, as some alcohol-free wines still contain a trace.

How to adjust the spices

Think of the recipe as a starting point. Cinnamon and orange do most of the cosy work; cloves and star anise are stronger, so use them sparingly. A few slices of fresh ginger add a clean warmth, while vanilla makes the drink softer and sweeter. A small bay leaf is also lovely with white mulled wine, especially when pear is involved.

Do not leave the spices in for hours. Mulled wine can become woody or medicinal if cloves and star anise steep for too long. Strain after warming, or remove the spices and keep the drink warm in a slow cooker on its lowest setting.

Serving and keeping it warm

Serve in heatproof glasses or small mugs, with a slice of orange, a strip of peel or a few fresh cranberries. If you are making it ahead, warm it once, strain it and refrigerate it in a covered bottle or jug. Reheat gently the following day. Do not leave it sitting warm at room temperature for hours.

For another cosy homemade drink, pair a small glass with a pot of winter tea or make a separate alcohol-free batch for the table. The same orange, cinnamon and clove notes make the two feel beautifully connected without everything tasting identical.

Frequently asked questions Mulled Wine recipe

1. Can I make mulled wine in advance?

Yes. Warm and strain it, cool it promptly and keep it covered in the fridge. Reheat slowly once when you are ready to serve.

2. Should mulled wine boil?

No. Keep it steaming but below a simmer. Boiling dulls the fruit and can make the flavour taste harsher.

3. What can I use instead of sugar?

Maple syrup, honey or a little apple juice all work. Add sweetness gradually, because the fruit and wine vary a great deal.

4. Can I make it without alcohol?

Absolutely. Cloudy apple juice with cranberry or pomegranate juice, citrus and whole spices makes a lovely spiced winter drink for all ages.