This Slow Cooker Mulled Wine is perfect for the holiday season. Also known as gluhwein or hot wine. It can also be made on the stove top or in your instant pot.
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Right up there with my other favorite warm drinks like the Hot Toddy and Mulled Cider is Mulled Wine. In the winter months, give me a holiday movie, cozy sweater (with sleeves just a tad too long) and a mug of this and I’m a happy girl for the night.
This slow cooker recipe is also perfect for holiday gatherings this time of year since it makes a big pot, that serves 12. It’s the perfect beverage to serve at your Christmas party! Just pick up a couple bottles of wine, some spices, a little brandy and some citrus fruits. Heat it in the crockpot and it will make your whole house smell amazing!
Editor’s Note: If you’d like to make a smaller batch, simply adjust the amount in the recipe card below.
Why is it called Mulled Wine?
- Also known as spiced wine or gluhwein in German, this festive drink is red wine that has been heated with spices and citrus.
Where Does it Originate and When is it Typically Served?
- It’s said that gluhwein was originally created by the Greeks. In order to prevent waste, they would heat up any leftover wine with spices. This is a great article about its history. It is typically served in the Fall and Winter, especially for holidays like Christmas, New Years and Thanksgiving.
What Does Mulled Wine Taste like?
- It has a bit of sweetness to it from the added brown sugar. It is brewed with spices and has notes of cinnamon, whole cloves and allspice.
What Wine is Best for Mulled Wine?
The best bottle of wine to use is a big red wine that’s relatively high in alcohol and fruit forward. Some fruity red wine options are:
- Syrah
- Malbec
- Zinfandel
- Beaujolais Nouveau
- Merlot
- California Pinot Noir
- Cabernet Sauvignon
Tip: If you’d like to lower the alcohol content, you can swap out one of the bottles of wine for some orange juice or apple cider.
Mulling Spices
- The warm spices that I’m using are cinnamon, star anise and allspice berries. Other spice options include cardamom pods, cloves, vanilla bean and nutmeg. I add the whole spices with some orange peel and then strain them out at the end with a fine mesh strainer.
Tip: Using a vegetable peeler is the perfect way to get those orange zest strips.
How to Make It
There are three ways to make this traditional mulled wine recipe – in the slow cooker, on the stove top, or in the Instant Pot.
- Slow Cooker Method: Add all ingredients (except brandy) to a crockpot and cook on LOW for 1 hours. Stir in brandy and serve.
- Stovetop Method: Add ingredients to a large saucepan and bring to a low simmer over medium-high heat. Reduce heat to low and continue to simmer for 45 minutes – 1 hour.
- Instant Pot Method: Add all ingredients (except brandy) to a pressure cooker and cook on HIGH pressure for 1 minutes. Quick release the pressure, stir in brandy and serve.
How to Serve It
- Ceramic, glass or campfire mugs will help to protect your hands from the heat of the spiced wine, and the mug handle will make it much easier to drink. Glass mugs are another favorite way for serving mulled wine.
- I like to garnish my mugs with a slice of orange that’s been flecked with cloves, or you can garnish with these dried orange slices.
How Long Can You Keep Mulled Wine?
- It will keep in the refrigerator for up to three days.
Can Mulled Wine be Reheated?
- Yes. Simply reheat on the stove on low heat without bringing to a boil.
What to Serve with Mulled Wine
More Cocktail Recipes
- Apple Cider Moscow Mule
- Harvest Moon Cocktail
- French 75
- How to Make Eggnog
- Winter Aperol Spritz
- Blackberry Champagne Cocktail
More Warm Drinks
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Slow Cooker Mulled Wine
Ingredients
- 2 750-ml bottles red wine
- 1 orange
- 3 cinnamon sticks
- 8 whole cloves
- 1 Tablespoon allspice berries
- 1 star anise
- ½ cup dark brown sugar
- 1 cup brandy
For Serving (optional):
Instructions
- Using a peeler, remove the rind from the orange in strips then juice the orange.
- Add all ingredients (except brandy) to a crockpot and cook on LOW for 1 hours. Lower the heat to WARM.
- If desired, carefully strain the mixture through a mesh strainer and discard the fruit and spices.
- Stir in brandy. Garnish and serve.
Notes
- Stove Top Method: Add wine, orange rinds and juice, spices, and sugar to a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and continue to simmer for 45 minutes – 1 hour. If desired, carefully strain the mixture through a mesh strainer and discard the fruit and spices. Stir in brandy and serve.
- Instant Pot Method: Add all ingredients (except brandy) to a pressure cooker and cook on HIGH pressure for 1 minutes. Quick release the pressure. If desired, carefully strain the mixture through a mesh strainer and discard the fruit and spices. Stir in brandy and serve.
