If winter nights call for one thing, it’s warm mulled wine. Especially when shared with friends. A warm red wine, sweetened with a bit of honey, citrus fruit, and cinnamon.
At first glance, I thought warm wine did not sound appetizing. I know red wine is usually served room temperature, but hot wine?? No thanks, did not sound good to me. But, can’t judge a drink by its title because upon drinking this I enjoyed all the flavors. Typically, mulled wine is flavored with star anise, but I’ve just never been a fan of the flavor. If you enjoy it, feel free to add a few.
I know hot wine is most classically referred to as a mulled wine, but I would also describe it as a warm winter sangria. We’re cutting up citrus fruit, giving the wine a refreshing fruit forward flavor. If you’re looking for a non-alcoholic mulled drink, substitute the wine for grape or cranberry juice. Or if you want just a hint of wine, mix half wine and half juice.
Don’t worry about buying an overly expensive wine for this recipe. Since the wine will absorb all the other fruit flavors, you won’t really taste the original wine flavor. Just go with something you enjoy. I’ve also heard of people using white wine, but I’ve personally never tried it.
This drink is perfect for crowds. Not just because it can easily be doubled, but because it’s quick and low maintenance. You pour all the ingredients into a large saucepan and barely simmer the wine until warm. Just make sure you don’t boil the wine or all the alcohol will evaporate! Unless of course you wanted another option for a non-alcoholic version, then you can definitely boil it.
Holiday Mulled Wine Smash
|Yield: serves about 5- 6 people|
A warm red wine, sweetened with a bit of honey, citrus fruit, and cinnamon.
- 1 bottle of your favorite dry wine (or grape/cranberry juice!)
- 1 orange, thinly sliced
- 1/2 lime, thinly sliced
- 1 lemon, thinly sliced
- 3/4 cup cranberries
- 2 cinnamon sticks
- 2 tablespoons honey
- Heat all ingredients in a large saucepan. Heat until hot, but not boiling.
- Cook drink over low, until hot, about 25 minutes. If needed, continue cooking for up to 3 hours.
- Remove cinnamon sticks. If desired, strain fruit before serving.
images and text © North Coast Eats
adapted from The Spruce Eats