Brandy Mulled Wine Recipe

I’ve been making this brandy mulled wine for years, and it’s always requested at holiday gatherings. Nothing says it’s the holiday season quite like it – it tastes like Christmas in a cup! Bonus: Make it with maple syrup for extra richness that’s also refined sugar-free.

This brandy mulled wine is one of those recipes that instantly signals the start of the holiday season for me. Every year, we put up the tree, invite friends and family over, and set a pot on the stove about half an hour before everyone arrives. By the time the first guests walk through the door, the house is filled with the warm scent of spices, citrus, wine, and brandy.

One of the things I love most about mulled wine is how effortlessly it comes together. There’s no complicated technique or special equipment required — just red wine, brandy, a handful of spices, and a little time for everything to mingle together. It’s the kind of recipe that feels festive and special while being wonderfully low-maintenance.

And then there’s the atmosphere it creates. The aroma is reminiscent of wandering through European Christmas markets on a cold winter evening, and every mug seems to encourage people to linger a little longer around the table. For me, this recipe is tied to so many holiday memories that it simply wouldn’t feel like Christmas without it.

Other spices for mulled wine

Mulling spices are always whole, not ground. The reason is that using ground spices will result in a slightly gritty mulled wine. It’ll work in a pinch, but I’d suggest using whole spices if possible. I always reach for cinnamon sticks, cloves, star anise, and peppercorns when making brandy mulled wine. You can use that as a base and add to the spices or switch them up! Here are some other suggestions:

• Cardamom pods
• Slices of fresh ginger
• Nutmeg
• Allspice
• Lemon rinds
• Raisins
• Bay leaf

Your questions, answered

What wine should I use in brandy mulled wine? You don’t need your most expensive bottle of red wine for this recipe, as it’ll be combined with the other flavors. I enjoy grabbing a bottle with some fruity undertones, such as a Merlot. If you had your heart set on a white wine, I’ve got you! Check out my recipe for mulled white wine on my other website, Find Your Cocktail.

What is the best brandy for mulled wine? As with wine, you typically don’t need to use an expensive brandy, since it’s combined with other flavors. A mid-range brandy with a balanced flavor profile works well.

How do I store leftover brandy mulled wine? Brandy mulled wine will last for at least three days in your fridge. Store it in a jar, and gently reheat it when you want some.

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Brandy Mulled Wine Recipe

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

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I've been making this brandy mulled wine for years, and it's always requested at holiday gatherings. Nothing says it's the holiday season quite like it – it tastes like Christmas in a cup! Bonus: Make it with maple syrup for extra richness that's also refined sugar-free.

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Ingredients

• ▢ 2 bottles red wine (see notes)
• ▢ 1 cup apple juice
• ▢ 1 cup brandy
• ▢ ½ cup maple syrup (see notes)
• ▢ 1 orange (sliced with the skin on)
• ▢ 4 cinnamon sticks (plus extra for garnish)
• ▢ 1 teaspoon black peppercorns
• ▢ 1 teaspoon whole cloves
• ▢ 6 whole star anise
• ▢ Optional garnishes: orange slices, cinnamon sticks, star anise, cranberries

Instructions 

• Add all the ingredients to a large pot over medium-high heat.
  2 bottles red wine, 1 cup apple juice, 1 cup brandy, ½ cup maple syrup, 1 orange, 4 cinnamon sticks, 1 teaspoon black peppercorns, 1 teaspoon whole cloves, 6 whole star anise
  
• As soon as you start to see steam rising from the pot, reduce the heat to medium. Keep the pot on the heat for 15 minutes for the spices to infuse the wine.
  
• Strain the mulled wine through a colander to remove the orange slices and spices. Return it to the pot and keep it warm over low heat.
  Optional garnishes: orange slices, cinnamon sticks, star anise, cranberries
  
• To serve, ladle the wine into thick-walled wine glasses and top with any or all of the optional garnishes.
  

Video

Notes

Wine: Don’t blow your budget on a good bottle of wine for this recipe. An inexpensive merlot or cabernet sauvignon is perfect.

Sugar: You can substitute coconut sugar or brown sugar for the maple syrup.

Leftovers: Leftovers can be stored (with the spices strained) in your fridge for several days. You can drink it cold or gently reheat it.

Serving: When I pour the wine into mugs, I pour it through a small fine-mesh strainer. If you want to make your life even easier, you can either strain the whole batch into a different pot or tie the spices in cheesecloth before you add them to the pot.

Nutrition

Serving: 1 cup, Calories: 103kcal (5%), Carbohydrates: 14g (5%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 3mg, Potassium: 89mg (3%), Fiber: 1g (4%), Sugar: 11g (12%), Vitamin A: 32IU (1%), Vitamin C: 6mg (7%), Calcium: 38mg (4%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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