Mulled Wine Recipes

Mulled Wine
 dates back to the First Century Roman Empire, and a recent resurgence in its popularity has sparked our interest here at The Depot.  Below are a few of our favorite recipes to share and enjoy, both traditional and modern.  The basic concept is simple – add your favorite spices and citrus to a bottle of red wine, and simmer on low heat until it’s infused with spicy-delicious flavor.  



Glühwein, of Germanic origin, is a Mulled Wine popular from Austria to France:


  • 1 bottle of dry red wine (Merlot, Cab, or Syrah)
  • 1 lemon or orange
  • 2 sticks of cinnamon
  • 3 whole cloves
  • 3 tablespoons of sugar
  • 3 star anise 


1.     Pour wine into deep saucepan


2.     Place cinnamon sticks, cloves, and star anise in a cheesecloth satchel and add to wine.


3.     Squeeze orange or lemon into wine and add some of the peel for flavor.


4.     Simmer on medium-low heat for at least 20m, do not boil.


5.     Serve warm.


Glogg, the Scandinavian version of Mulled Wine, incorporates Vodka, Raisins and Cardamom:


  • 1 bottle of red wine
  • 1/2 cup vodka (or brandy)
  • 1/2 cup raisins
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 orange
  • 2 cinnamon sticks
  • 3 cardamom pods, lightly crushed
  • 3 cups ruby port


1.     In a cup or small bowl cover raisins with vodka (or brandy) to soak.


2.     In a deep saucepan, combine sugar with water over medium heat.  Add cinnamon sticks, cardamom, juice from the orange and slices of orange peel.  Simmer until thickened (about 15m).


3.     Turn heat to medium-low, and add wine to simmer slowly for 1 hour. 


4.     Add port wine and vodka with raisins, cook 5 minutes longer.


5.     Strain out solids with a slotted spoon or strainer, and serve in warm glasses.  Add vodka-soaked raisins and orange peel for garnish.




Our favorite recipe, and extremely simple:



 Classic Mulled Wine 

  • 2 bottles dry red wine (a good Merlot, Cab Sav, or Syrah)
  • 2 nutmegs, cracked into pieces with a hammer
  • 10 whole cloves
  • 1/2 cup sugar
  • zest from 2 oranges and 2 lemons
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 cinnamon sticks
  • 2 star anise (more for garnish)


1.     Put the cloves, nutmeg, cinnamon sticks, citus zest and star anise in a cheesecloth bundle or metal tea bag.


2.     Combine all ingredients in a large saucepan and simmer on medium-low for a minimum of 20m, do not boil.


3.     Serve warm, using star anise and citrus zest as garnish.


Here is a list of Optional Ingredients that can be experimented with:

Star anise
Apple cider
Port wine
Brandy or Vodka