Five glass mugs of mulled wine garnished with orange wheels and cinnamon sticks.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

There is perhaps no better way to warm up throughout the holiday season than with a steaming cup of mulled wine. This recipe makes a traditional version of the drink, full of fragrant whole spices and aromatic lemon and orange peels. It takes inspiration from the classic German iteration, glühwein, with the addition of kirsch (cherry brandy). It’s just as perfect for holiday parties or snowy evenings as it would be at a European Christmas market.

The key to the best mulled wine recipe is in the balance of seasonal flavors. The base is red wine—ideally a full-bodied, fruity varietal like Grenache, Merlot, or Zinfandel—fortified with a higher-proof spirit, usually brandy. These are simmered with warm spices like cinnamon, cloves, allspice, or whole star anise (essentially the same “mulling spices” you’d use for mulled apple cider), some citrus, and a sweetener such as white or brown sugar or maple syrup. Simmer on the stovetop over low heat so the flavors can meld, then serve the spiced wine warm with fragrant garnishes like cinnamon sticks and orange slices. You could even make it in a slow cooker to keep it warm throughout a party. Just put out a ladle and you’re good to go!

Looking for a cooler holiday drink recipe that still incorporates a bottle of wine? Consider this pomegranate-based Thanksgiving sangria, an apple-tinged white wine and bourbon drink, or a gingery red wine spritzer.

Recipe information

Total Time
20 minutes
Yield
10 servings

Ingredients

8 whole cloves

4 whole black peppercorns

4 (3x½") strips fresh lemon zest

4 (4x½") strips fresh orange zest

4 cups dry red wine (from two 750-ml bottles)

½ cup kirsch or other cherry-flavored brandy

¾ cup sugar

1 (3") cinnamon stick

1 vanilla bean, halved lengthwise

Garnish: cinnamon sticks, orange wheels (optional)

Special equipment: a 4" square of cheesecloth; kitchen string

Preparation

Step 1
Put cloves, peppercorns, and zest on cheesecloth, then tie closed to form a bag.
Step 2
Combine wine, kirsch, sugar, cinnamon stick, vanilla bean, 1½ cups water, and cheesecloth bag in a 4-qt. saucepan and bring to a boil, stirring.
Step 3
Simmer 10 minutes. Serve warm, garnished with cinnamon sticks and orange wheels if using.

Editor’s note: This recipe was originally printed in the December 2004 issue of ’Gourmet.’ Head this way for more of our favorite festive winter cocktails →