Mulled wine has helped see me through nearly eight years of blizzard like conditions in New York. It’s true. When I moved to the East Village my apartment was conveniently located next door to this little bar that I still to this day refer to as the ‘yellow bar’ (its name is actually St. Dymphna’s.) During the first winter in the EV my roommates and I found ourselves cozied up here sipping on their delightful mulled wine, something I had never been introduced to before living in NYC. Now I find myself perched up at The Spotted Pig with girlfriends on a chilly night sipping their sweet mulled wine. Maybe it’s those fond memories of winter’s past but I enjoy this drink so much so that I have started making it when I’m at home in Texas over the holidays! I hope you enjoy this recipe as much as I do!
- 1 bottle red wine (I prefer an inexpensive pinot noir like this one)
- 3 cups unsweetened apple cider (though sub in sweetened apple cider if you like your mulled wine sweet!)
- 1/4 cup brandy
- 1/4 cup honey
- 1 vanilla bean
- 1 tsp cloves
- 6 cinnamon sticks
- 3 star anise
- 1 cup chopped citrus
Bring the wine, apple cider, honey and brand to a low boil in a large pot. Once the boil has started, add in the cinnamon, cloves, vanilla and star anise. Let this sit for a minute or two and then turn the temperature to low and let it simmer for roughly 30 minutes. Add in the chopped citrus and serve!
Make too much? Mulled wine stays well overnight so if you make too large of a batch (it’s happened before trust me!) you can always store it in the refrigerator for a day or two.
Side note: Mulled wine makes for an easy DIY kit that you can give as a hostess gift! The gals at Style Me Pretty shared a cute option here that’s creative and quick to put together!