Mulled wine

When the temperatures drop around Christmas time, get a pot of mulled wine on the hob and serve with some delicious Christmas treats.

Popular in northern European countries around Christmas time, this warm wine cocktail goes by different names depending on where you consume it. The recipe differs from country to country – even from region to region – however the base of the recipe remains the same – warm red wine with a sweetener, spices.

Known as mulled wine in England, you can’t have a glass of this without a mince pie. It’s the law. I’m sure I read that somewhere!

Known as glühwein in German-speaking countries as well as the Alsace region of France, this is served at Christmas markets and even the children are allowed to drink it with gingerbread and other pastries due to it’s low alcoholic content.

Nordic countries refer to their warm wine as glögg and serve it with gingerbread or traditional saffron buns, lussebullar or lussekatter. They add blanched almonds and raisins to the bottom of their glass, giving drinkers a tasty snack once they get to the end of their drink.

Whatever you decide to call your warm wine, and whatever you’re serving it with, a glass or three is the perfect way to end your last minute Christmas shopping.

Mulled wine


  • 1 bottle dry red wine (Malbec works well)
  • 1 orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • 2 cinnamon sticks
  • 2 star anise
  • 10 whole cloves
  • ¼ cup brandy
  • ¼ cup honey
  • Handful blanched almonds (optional)
  • Handful raisins (optional)
  • Orange slices, to garnish
  • Cinnamon sticks, to garnish


  1. Combine all the ingredients in a large saucepan and heat until just about simmering. Be careful not to let it boil as it will cook off the alcohol.
  2. Allow to simmer for 15 mins and keep warm until serving.
  3. Drop a few blanched almonds and a few raisins into your serving glasses and fill with mulled wine.
  4. Garnish with orange wedges and a cinnamon stick.

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