The ZXD Recipe Collection

Damn Good Tried and True Mulled Wine

First time I had it was on a cold night in Philadelphia at a local bar. It was the most comforting drink I’d had then.


  • 1 orange
  • ½ lime
  • Water — 2 cups
  • Cloves — 10 whole
  • Cinnamon — 1 stick
  • Allspice — 3 peppers
  • Brown sugar — 1 cup (around ½ c for those who want it less sweet)
  • Red wine — 1 bottle, any red table wine
  • 1 large pot


  1. Wash lime and oranges
  2. Cut lime in half, squeeze juice into a large pot. Put the peels into the pot.
  3. Cut orange in half, squeeze juice into a large pot. Put the peels into the pot.
  4. Put all whole spices into a spice bag or strainer. If you don't have a bag or strainer, that's fine. Just be gentle with the spices as you cook.
  5. Stir in water, brown sugar, and all the spices.
  6. Heat on med/low heat for 15–20 min, stirring occasionally. To infuse without making the drink cloudy and gritty, use whole spices rather than ground.
  7. Pour in wine, stir occasionally. Heat for 40–45 min on very, very low heat, stirring occasionally. Do not boil.
  8. Ladle into mugs and enjoy a relaxing winter drink!

Note: The longer you cook the wine, the consistency becomes thicker and syrupy. This really brings out the flavors and essence of the sugar and citrus. I like it a little on the thicker side.

Additions: You may add other spices as well to your liking — cardamom, nutmeg, or fresh ginger. You may substitute honey for the sugar if you wish. You may add brandy if you wish. I've tried a cherry kirsch, it was extra fruity and had a kick. You can use Triple Sec to take place instead of sugar.