Mulled Wine

December is finally here, and with that is the perfect excuse to drink crazy amounts of mulled wine without being judged. Well that’s what I like to tell myself when I’m half way through my fifth glass and seriously contemplating a sixth. Maybe even a seventh. Well they don’t say tis the season to be jolly for nothing do they?

It’s the smell of mulled wine that I blame for my irresponsible drinking throughout the whole of December. I mean, how can you resist a cup of this beautiful festive drink when it’s all you can smell walking through any Christmas market at this time of year? The answer is, you can’t. When that smell of mulled wine hits you there’s simply nothing else you can do but buy a glass or two. I mean it would be rude and quite frankly very unfestive of you not to.

To celebrate the start of December and the lead up to Christmas, my absolute favourite time of year, I wanted to share with you all my very own mulled wine recipe. Slightly sweeter and much more vanilla heavy than some mulled wine’s I’ve tried, but for me it’s just perfect and tastes like Christmas in a cup. Happy December one and all!

Mulled Wine


(Serves 4-6)

1 bottle of good quality, full bodied red wine
150g of caster sugar
1 vanilla pod, split in half
Half a teaspoon of ground cinnamon
1 cinnamon stick
2 cloves
1 star anise
Juice from 1 clementine plus a few pieces of the peel


  1. Put all the ingredients into a large saucepan with around 150-200ml of the red wine. Bring the mixture to a boil and leave for 5 minutes or so until all the sugar has dissolved and the liquid starts to become thick and syrupy.
  2. Turn the temperature down to a low heat and pour in the rest of the red wine. Gently heat the wine through for about 5-10 minutes, stirring occasionally and making sure not to boil.
  3. Once the mulled wine has warmed through, serve immediately. Quick and easy to make and perfect for this cold winter weather… One to enjoy through the whole of December!


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