Mulled Wine

Our recipe for mulled wine ran on the Tasty Kitchen Blog last week, but I wanted to share it with you all here on Three Many Cooks. This hot toddy is warm, bold, sweet and spicy – the perfect drink for all those holiday parties or even just a chilly evening in front of the fire. Happy Holidays, friends!

Makes 1/2 gallon serving 6 to 8

3 cinnamon sticks, 2 to 3 inches long
1 teaspoon whole cloves
1 teaspoon whole peppercorns
1 whole orange peel, removed with a vegetable peeler
1/2 cup sugar
1/2 cup port
2 bottles full-bodied red wine, such as Cabernet or Shiraz

Bring cinnamon, cloves, peppercorns, orange peel and 1 cup water to boil in a small saucepan. Reduce heat and simmer until cinnamon sticks start to unfurl and spices have released their flavor, about 15 minutes.

Bring contents of saucepan, sugar, port, and wine to simmer over low heat in a Dutch oven or large saucepan. Turn off heat. Ladle into mugs and serve immediately.

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    • Pam says

      Cider for sure, and I’m getting ready to try it today with pomegranate juice, which I think is going to be delicious.

  1. Pam says

    It’s cold and wet here in CT, and I just got in from my morning run. Although it’s a little early to imbibe, I’m thinking this’ll sure be tasting good later on today. And those Dollar Store Christmas mugs–they’re the best deal in town!

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