Hot Mulled Wine

(4 Servings)

The other day when Chloe & I got out to head for yoga it was chilly outside and Chloe in passing mentioned how she was missing “Vin Chaud” (Hot mulled wine). It was her regular go to drink on similar days when she lived in Paris. I thought it would be a good idea to try this recipe, perfect for sipping on a cloudy Spring day.

With Mulled Wine you don’t need to use an expensive bottle of wine. The spices added to the wine enhance the flavor and intensity. I used a French wine from Bourgogne ($20-$25) which worked well. A Merlot or Pinot noir work just as well.


  • 1 bottle red wine
  • 2 oranges, sliced
  • ¼ cup brown sugar
  • 3 cinnamon sticks (2-3 inches each)
  • 4 star anise
  • 10 whole cloves
  • 7 whole cardamom
  • Freshly sliced ginger (4 inches)


Pour the wine into a pot. Stir in the sugar and add the orange slices. Mulled wine is generally not too sweet, so start off by adding half of the sugar and adjust to your taste and sweetness of the wine. Place ginger slices, cloves, cardamom, cinnamon sticks & star anise on a square cheesecloth.

Bring up the sides and tie together with twine to secure the contents. Slowly place the spice pouch in the wine mixture. Heat on a low flame for about 45 minutes.

To serve, remove and discard the spice pouch & orange slices. Ladle the wine into mugs (I used mason jars) and top each mug with an orange slice and cinnamon stick. Enjoy with gingerbread cookies!


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