Mulled wine is one of the great pleasures of winter — warm, spiced, deeply aromatic, and the perfect thing to have simmering on the stove when it’s cold outside. December is the natural home for a big pot of mulled wine, and making it at home is both easy and far superior to anything you’d buy pre-made in a carton.
The basic formula is simple: a bottle of decent red wine (nothing expensive, but nothing undrinkable either), whole spices — cinnamon sticks, star anise, cloves, cardamom pods — sliced orange, a little sugar or honey, and optionally a splash of brandy or port to give it depth. Gently heat everything together without letting it boil, allow it to steep for 20–30 minutes so the spices infuse fully, then strain and serve warm. The house will smell incredible.
Mulled wine has ancient roots — spiced wine was drunk by Romans across their empire, and versions of it appear across European winter traditions from Scandinavian glögg to German Glühwein to British wassail. Making a proper pot at home in December is one of the simplest and most rewarding seasonal drinks you can produce. Highly recommended on a cold afternoon.
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