This German mulled wine recipe is easy to make, and it smells and tastes like the holidays! On a cold winter evening, there is nothing better than curling up in front of the fireplace with a warm cup of Mulled Wine.
The credit for this recipe goes to my hubby’s German colleagues from grad school days. Also known as Gluhwein or Gluwein, Mulled wine is a traditional European drink served during the winters, particularly around Christmas. This recipe is my take on Gluhwein. It’s warm, perfectly spiced, and has a touch of sweetness. And like many good things, this crowd-pleaser is made in the Instant pot in just 15-20 minutes! I love using the Instant Pot to make mulled wine, simply because I can maintain a consistent mild heat on the Saute setting, without having to monitor it continuously like I would on the stove. Plus, I can keep it warm for my guests using the ‘keep warm’ setting.
What is Mulled Wine?
Mulled wine, also known as spiced wine, hot wine, or Gluhwein is a festive drink made up of red wine that’s simmered with whole spices, sugar, and citrus. It’s sometimes served as-is but is often served spiked with another liquor such as rum, bourbon, or Grand Marnier. What kind of wine is best for mulled wine? Traditionally, mulled wine is made with red wine. I like to use a full-bodied red wine like Cabernet Sauvignon, Zinfandel, or Syrah, but any fruity, full-bodied red wine will work. Use a relatively inexpensive variety of wine though, since its flavor gets modified.
How to Make Mulled Wine
This cozy drink comes together with 6-7 ingredients, and chances are that you might have most of them at home. Let’s take a look at what we need:
Ingredients- Notes & Substitutions
Orange: you will use the juice and peel from one medium orange. Pick a ripe orange which adds natural sweetness to the drink. Water and Sugar: makes up a simple syrup which is used to add a touch of sweetness to the wine.Spices: you’ll use cinnamon, cloves, and star Anise to infuse the mulled wine with flavor.Red Wine: any full-bodied red wine works great. I like to use cabernet sauvignon. Learn more on this in the section above.Liquor: if you want to kick the flavors up a notch, you can add a shot of dark rum, whiskey, bourbon, or Grand Marnier (my favorite.)
Quantity Tip: One bottle of wine will yield about 5 cups of mulled wine. I usually account for 2 cups per person when making this recipe.
Step by Step Directions
Here’s how to make mulled wine in just 20 minutes: Prep the orange: Peel the orange and save the peels. Pierce the cloves into the orange peel, then extract the juice from the orange. Make simple syrup: Turn on the Instant Pot. Select Saute and adjust to high. Add sugar and water, and stir until the sugar dissolves. (pic 1) Combine and simmer: Adjust the Saute setting to low, then add the orange juice, orange peels, and whole spices. Simmer for 2 minutes. (pic 2) Add the wine: Add the wine and let it steam for 4-6 minutes. Cancel Saute and turn on the “keep warm” mode. (pic 3 & 4) Don’t overcook the spices: You want to allow time for the spices to infuse into the wine, but if you leave them too long those flavors can start to overtake the flavor of the wine. Serve: Pour the prepped wine into mugs for serving, add the liquor if using, and garnish with orange slices and cinnamon sticks. Use Gentle Heat: Use a low heat setting for this recipe as high heat will cook the alcohol out and will cause the wine to become bitter.
Alternative Method: Stovetop Mulled Wine
If you don’t have an instant pot, you can easily make mulled wine on the stove. Simply follow the same instructions in a saucepan on low heat. Note: If you are making this on the stove, be sure to watch it carefully so as not to overheat the wine.
How to Store
Leftover mulled wine will last in an airtight container for up to 3 days in the fridge. To rewarm, microwave or heat on low on the stove. This drink is the perfect beverage to serve at holiday parties with a spread of festive appetizers. Here are a few of my favorites:
Tips for Mulled Wine
Use whole spices. Ground spices will cloud the wine and are very difficult to strain out. Whole spices infuse the wine with flavor but are easy to fish out when you’re ready to serve.Pierce the orange. I recommend piercing the orange peel with the cloves so they’re easy to remove. Alternatively, you can use a spice cloth or cheese cloth to keep the cloves and star anise together so they can be easily fished out before serving.Heat on low. High heat will cook the alcohol out and will cause the wine to become bitter.Don’t over-cook. You want to allow time for the spices to infuse into the wine, but if you leave them too long those flavors can start to overtake the flavor of the wine.Double the recipe. You can easily double this recipe if you’re serving a crowd. Simply double the recipe ingredients and cook as instructed. Just make sure to use the same type of wine.For an even sweeter mulled wine, toss in sliced apple or a splash of apple cider.
📖 Recipe
