Cocktail Recipe Series :: Hot Mulled Wine

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Surprisingly, I only tried hot mulled wine for the first time last year. Where have I been, right?! This cozy and yummy cocktail should have been up my alley many years ago, but I'm proud that I've finally crafted a deliciously warm and flavorful version of my own. The best part is that this recipe kicks off our new cocktail recipe series with Eder Photo!  Follow along for more monthly recipes where we share our favorites!

If you are unfamiliar, hot mulled wine is like a spiced sangria minus the sticky sweetness. Being that it is also warm makes for the perfect holiday cocktail for wine-lovers. Whether you are a big fan of winter flavors (like me), like sweetness or your drinks to be on the bitter side, you can customize your version as much or as little as you'd like. Honestly, this recipe is super easy and quick to prep which is why it's a favorite of mine.  Follow the recipe below, have fun, and enjoy!

Hot Mulled Wine

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PREP TIME: 10 Minutes                COOK TIME: 30 Minutes                TOTAL TIME: 40 Minutes

INGREDIENTS:

  • 1 750ML Bottle of Red Wine (Cab, Merlot, Zin)

  • 1 Cup Apple Cider

  • 1/4 Cup Brandy

  • 1 Orange, sliced

  • 1/4 Cup Cranberries, Halved

  • 1/4 Cup Agave (or Honey)

  • 12 Whole Cloves

  • 2 Cinnamon Sticks

  • 2 Star Anise

  • Dash of Nutmeg

  • Garnishes: Cinnamon sticks, Cranberries, Star Anise

DIRECTIONS:

  1. Combine all ingredients into a slow cooker (or a large saucepan) and simmer over medium heat. The key is to not boil the alcohol out and stir occasionally.

  2. After 20 minutes, taste-test. Need more agave, brandy, spices? Throw em in! Reduce to low and simmer for another 10 minutes. Don't forget to stir!

  3. Strain & Serve: I'm a fan of serving directly from the slow cooker, so I strain the contents into another pot then pour the liquid back into the slow cooker to keep the cocktail warm.

TIPS:

  • The cocktail can be left on the stove or in the slow cooker for an extended period of time. It can also be refrigerated if you (for some odd reason) don't finish the batch.

  • Add in 1 Cup of cranberry juice for a tart taste.

All photography by Eder Photo

  Tell us what you think about this recipe or one that you would love to see us try by commenting below!

Cheers, Nicole