If you ask me, nothing says winter quite like a pot of mulled wine slowly warming on the stove. As a kid growing up in Eastern Europe, we always got our own alcohol-free version called Glögg, what we had with a handful of raisins and almonds in the bottom of the mug. Now as an adult the recipe is different, but the idea is the same behind it.
It's one of those little rituals we look forward to every year. The smell of orange and cinnamon filling the house, everyone wandering into the kitchen asking "is it ready yet?", and somehow every conversation ending with a second glass.
I love that it doesn't have to be fancy. It's not about following the perfect recipe or having the prettiest table – it's about creating a cosy moment with the people around you (or just treating yourself after a long day hehe).
And of course... I can't resist making it look a little extra special. A dried orange slice, a cinnamon stick and a little star anise on top just make it feel like you've put so much more effort in than you actually have.
So if you're making mulled wine this winter, here's the recipe I always come back to.
Our Go-To Mulled Wine Recipe
Ingredients
- 1 bottle (750ml) red wine
- 1 orange, sliced
- 2–3 cinnamon sticks
- 3 star anise
- 4–5 cloves
- 2 tbsp brown sugar or honey
- Optional: a splash of brandy
Method
- Add everything to a saucepan over low heat.
- Let it warm gently for 20–30 minutes (don't let it boil).
- Taste and adjust the sweetness if needed.
- Pour into your favourite mug and garnish.
For a quick version, simply warm up a bottle of German Glühwein with fresh orange slices. If you prefer a deeper flavor that isn't too sweet - which is exactly how I make it when in hurry or don't have the spices - just add a bottle of bold, dry red wine to the pot.
🤎 I started Mixso because I genuinely love these little moments. The ones where friends stay longer than they planned, someone asks for the recipe before they leave, and a simple drink somehow becomes everyone's favourite memory of the night. If our garnishes can be a tiny part of that, that's pretty special to us.
