Alcoholic and Non-Alcoholic Mulled Wine Recipe

How to Make Mulled Wine and Non-Alcoholic Mulled Punch

Alcoholic and Non-Alcoholic Mulled Wine Recipe

Image Source: © 2013 rpavich, Flickr 

Mulled wine, it’s one of those drinks that you either love, hate or feel a bit meh about. Personally I’m quite fond of a tipple or two of it during the winter months. I love to cradle in my hands the warmth of the glass or cup its in. I love the aroma of the spices as I take a sip and the fact that just one or two little glasses are just enough.

Last year Patrick shared with you a recipe for Mulled Wine in one of his Bevvy of the Week posts. In his post he advised that there are three ways to make Mulled Wine. One is from scratch, the other is to buy wine and add a premade mix and the third and final way is to just buy a bottle of the stuff. For me the only way to do is by scratch. It doesn’t take that long and the smell as it cooks in your kitchen is so homely and christmasy you’ll want to make it every evening even if you have no intention of drinking it. I’ve included his recipe below but also included, for those of us not indulging in a tipple this winter, a recipe for a Non-Alcoholic Mulled Punch, which smells just as good and with the spices used can taste just as good too.

Mulled Wine Recipe and Instructions:

One bottle of Red Wine – don’t spend too much on it 
One peeled and sliced orange (keep peel to add a bit of zest)
1/4 cup of brandy
8-10 cloves
1/3 cup of honey or sugar
3 cinnamon sticks
2 tsp of allspice
  • Add the 8-10 cloves to the peeled and sliced orange.
  • Put the orange slices along with all the other ingredients into a large pot.
  • Stir.
  • Gently warm for around 20 to 25 minutes, occasionally stirring but do not boil.
  • Serve without the cinnamon sticks and orange but with a little bit of the orange peel you kept earlier for added zest and effect.

Mulled Punch Recipe and Instructions:

1/2 cup of orange juice
1/4 cup of apple juice
1/4 cup of cranberry juice
1 cup of water
One peeled and sliced orange (keep peel to add a bit of zest)
1/3 cups of castor sugar
8-10 cloves
2 cinnamon sticks
1 orange cubed
1 apple cubed
2 tsp of allspice
Pinch of Nutmeg
  • Add the 8-10 cloves to the peeled and sliced orange.
  • Put the orange slices along with all the other ingredients into a large pot and if you have time leave over night to infuse.
  • Stir.
  • Gently warm for around 10 to 15 minutes, occasionally stirring but do not boil.
  • Serve without the cinnamon sticks, orange and apple but with a little bit of the orange peel you kept earlier for added zest and effect.

Don’t Forget ↓

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Edwina O'Connor

Edwina is the Creator and Chief Editor of The Life of Stuff.

She's a mother, wife, dog and home owner, travel writer, creative, design and imagery driven, art and music lovin', sustainable living, coffee drinking Irish woman.
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