Hot spiced red wine that tastes just like the Holidays and is deliciously warming and cozy to drink! Learn how to customize your spiced wine with all different spices, citrus’, sweeteners and liqueurs!
Spiced wine, often referred to as Mulled Wine, refers to wine, most often of a red variety, infused with spices and served warm. This drink is popular in Europe and has been served during the winter months for centuries. Depending on the country of origin, spiced wine may go by a different names, such as Vin Brule (Italy), Vin Chaud (France), Krasomelo (Greece), Glogg (Sweden), Glühwein(Germany) and there’s more!
Why this Recipes Works
- Quick & Easy! Combine all ingredients and stovetop, simmer and you’re all done!
- Customizable! The spices, citrus, sweetener, and wine variety are all easy to swap out so you can make your very own version! Or even add another liquor too!
- Scales easily! Can increase batch size by as much as your saucepan can hold!
- Epic way to repurpose a nasty wine into something delicious! Have a wine ya can’t stand drinking solo? Just spice it up!
Warm your body from the inside out with this cozy drink!
If coziness had a smell… it would smell just like spiced wine thinks me!
How to Make this Spiced Wine
Combine all ingredients on a stove top, simmer and enjoy. I don’t strain mine though some folks prefer to do so.
Other Spices/Sweeteners/Citrus/Liquors to use
I'm a cinnamon, start anise, cloves, green cardamom, fresh ginger, blood orange and sugar combo kinda gal. I use whole spices as opposed to in powder form.
That said, when making spiced when super impromptu I’ll experiment with what’s on hand!
Other spices that can be used: juniper berries, nutmeg, bay leave, ginger.
Other sweeteners: white or brown sugar, maple syrup, honey
Citrus: blood orange, lemon, orange, tangerine, or any other kind!
Liquors to add: brandy, Cointreau, bourbon or cognac
Have ya made spiced wine with something not on my list above? I’d love to know about it! Please share whatcha used in the comments below.
Cooks Tip
- Don’t use expensive wine for this! All the nuanced taste will be lost. Any cheap bottle will do.
- Go for a bigger, bolder red over a more delicate one.
- Experiment with other spices, liquors, varieties of wines (white or rose), spices and sweeteners to customize your very own spiced wine!
- Mulled wine can be made up to 3 days in advance. Let it cool to room temperature before storing in the fridge.
- To reheat: gently rewarm in large pot on the stovetop over low heat.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Spiced Wine
Ingredients
- 2 bottles of red wine
- 3 blood oranges
- ½ cup of sugar
- 3 cinnamon sticks more for garnish (optional)
- 8 cloves
- 4 star anise
- 4 green cardamom pods
- 1 2- inch piece of ginger sliced
Instructions
- Using a peeler, remove the peel of 2 blood oranges in strips then juice the blood orange. Slice the other orange into rounds and reserve for garnish.
- In a large pot or saucepan, combine the blood orange peel, juice and the rest of the ingredients. Stir to combine over medium heat, until the sugar dissolves, about 2 minutes. Bring wine to a low boil then immediately reduce the heat to low. Simmer gently, for at least 30 minutes.
- Optional to strain the mixture and discard the solids.
- Ladle into cups or mugs. Garnish each with a reserved blood orange rounds and cinnamon sticks (optional).
Notes
- Don’t use expensive wine for this! All the nuanced taste will be lost. Any cheap bottle will do.
- Go for a bigger, bolder red over a more delicate one.
- Experiment with other spices, liquors, varieties of wines (white or rose), spices and sweeteners to customize your very own spiced wine!
- Mulled wine can be made up to 3 days in advance. Let it cool to room temperature before storing in the fridge.
- To reheat: gently rewarm in large pot on the stovetop over low heat.
Leave a Reply