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–+ servings
A glass of Brandy Mulled Wine with an orange slice and cinnamon stick

Brandy Mulled Wine Recipe

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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.

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
    A hand places cinnamon sticks into a pot of Brandy Mulled Wine, rich with floating orange slices.
  • 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.
    A pot of dark red brandy mulled wine with orange slices and spices floating on top.
  • 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
    A white strainer holds orange slices, star anise, and red liquid—likely Brandy Mulled Wine or spiced juice—viewed from above.
  • To serve, ladle the wine into thick-walled wine glasses and top with any or all of the optional garnishes.
    Brandy Mulled Wine being poured into a clear wine glass, with bubbles forming on the surface, against a white tiled background.

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.
Serving: 1 cup, Calories: 103kcal, Carbohydrates: 14g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 3mg, Potassium: 89mg, Fiber: 1g, Sugar: 11g, Vitamin A: 32IU, Vitamin C: 6mg, Calcium: 38mg, Iron: 1mg