Mulled Wine Recipe With Brandy and Cinnamon

There are winter drinks, and then there is mulled wine with brandy and cinnamon:
cozy, fragrant, and just boozy enough to make you forget that you parked three
blocks away in the snow. This classic hot wine cocktail warms your hands, your
nose, and your social skills all at once. The best part? It’s surprisingly easy
to make at home, and you don’t need an expensive bottle of wine to pull it off.

In this guide, you’ll get a foolproof mulled wine recipe with brandy and cinnamon,
smart tips for choosing the right wine and spices, ideas for variations, and
real-life hosting advice so you don’t accidentally serve a pot of steaming
cinnamon syrup or cook off all the alcohol. Grab a saucepan and your favorite
mugwe’re about to make your house smell like a holiday market.

Why Mulled Wine With Brandy and Cinnamon Works So Well

Mulled wine has been around for centuries, originally as a way to warm people up
and rescue less-than-perfect wine by simmering it with spices, citrus, and a bit
sweetness. Adding brandy gives the drink extra depth, richness, and warmth,
while cinnamon provides that instantly recognizable holiday aroma.

• Red wine brings body, fruit, and structure.
• Brandy boosts flavor and alcohol, making the drink feel more “cocktail” than simple warm wine.
• Cinnamon adds warmth and sweetness without adding sugar.
• Citrus and spices brighten and balance everything out.

When you heat these together gently (never at a hard boil), you get a smooth,
fragrant, spiced wine that feels luxurious but is actually very forgiving. If you
can slice an orange and stir a pot, you can nail this mulled wine recipe.

Key Ingredients (and How to Choose Them)

Choosing the Best Wine for Mulled Wine

The good news: you do not need a fancy bottle for mulled wine. In fact,
you shouldn’t use an expensive one because the spices and heat will mask the
wine’s subtle nuances. Instead, choose an affordable, fruity, medium-bodied red
wine with soft tannins.

Look for:

• Merlot
• Zinfandel
• Grenache/Garnacha
• Malbec
• Beaujolais-style blends

Skip very heavy, highly tannic wines (like big, oaky Cabernet Sauvignon) or
anything too old and complex. A young, juicy bottle that costs under $15 is
usually perfect. If the label mentions words like “jammy,” “ripe berries,” or
“soft tannins,” you are on the right track.

Brandy: The Secret Flavor Booster

Brandy is essentially distilled wine, so it naturally complements the base wine.
A splash:

• Intensifies the wine’s fruity notes.
• Adds warmth without overwhelming the drink.
• Helps balance the sweetness from sugar or honey.

You don’t need top-shelf cognac for mulled wine. A good, mid-range brandy that
you’d be happy to sip on its own is ideal. If you don’t have brandy, you can
substitute dark rum or orange liqueur, but brandy gives the most classic flavor.

Cinnamon and Other Warming Spices

Cinnamon is the lead spice in this recipe, but it plays very well with others.
Whole spices are best because they infuse more gently and won’t leave gritty
bits in your mug.

• Cinnamon sticks: Sweet, warm, and familiar.
• Whole cloves: Intensely aromatic; use sparingly.
• Star anise: Licorice-like, adds depth and a pretty garnish.
• Allspice berries or cardamom pods (optional): Add complexity and warmth.

Sweeteners and Citrus

A little sweetness lifts the spices and softens the wine’s acidity. You can use:

• Granulated sugar
• Brown sugar (for a deeper, caramel note)
• Honey or maple syrup

Citrus is non-negotiable. Orange slices are classic, and you can add a bit of
lemon if you like more brightness. Always slice the fruit with the peel on:
that peel carries flavorful oils that perfume the drink.

Foolproof Mulled Wine Recipe With Brandy and Cinnamon

Serves: 6–8 people
Prep time: 10 minutes
Cook time: 20–30 minutes

Ingredients

• 1 (750 ml) bottle dry, fruity red wine (Merlot, Zinfandel, or similar)
• 1/3 to 1/2 cup brandy
• 1/3 to 1/2 cup sugar, honey, or maple syrup (adjust to taste)
• 1 large orange, sliced into rounds (peel on), plus extra slices for garnish
• 1 small lemon, sliced (optional, for extra brightness)
• 3–4 cinnamon sticks, plus more for serving
• 6–8 whole cloves
• 2–3 whole star anise (optional)
• 2–3 allspice berries or 4–5 cardamom pods (optional)
• Pinch of freshly grated nutmeg (optional)

Step-by-Step Instructions

1. Add the ingredients to a pot.
   Pour the wine into a medium saucepan or small Dutch oven. Add brandy, your
   chosen sweetener, orange slices, optional lemon slices, cinnamon sticks,
   cloves, star anise, and any extra spices you’re using.
2. Heat gently until steaming.
   Place the pot over medium heat and warm the mixture until it’s steaming and
   small bubbles just start to appear around the edges. Avoid a hard boilif it
   ’s bubbling vigorously, lower the heat immediately.
3. Simmer low and slow.
   Reduce the heat to low and let the mulled wine gently simmer for at least
   15–20 minutes and up to 1 hour. The longer it infuses (without boiling), the
   more the spices will bloom and the flavors will meld.
4. Taste and adjust.
   Give it a quick taste. If it’s too strong, add a splash of water or apple
   juice. If you want more sweetness, stir in another tablespoon or two of sugar
   or honey. If you want more spice, let it simmer a bit longer.
5. Strain and serve.
   When the flavor is where you like it, use a ladle to serve the mulled wine
   into heatproof mugs. If you prefer a smoother sip, strain out the spices and
   citrus first, then garnish each mug with a fresh orange slice and a cinnamon
   stick.

Pro Tips for Perfect Mulled Wine

• Don’t boil it. Boiling can drive off alcohol and give the wine a “cooked” flavor.
• Use whole spices. Ground spices can become sludgy and bitter.
• Adjust sweetness at the end. It’s easier to add more sugar than to fix a too-sweet pot.
• Keep it warm for serving. On very low heat or in a slow cooker on “Keep Warm” setting, stirring occasionally.

Fun Variations to Try

Slow Cooker Mulled Wine

Hosting a party and don’t want to babysit the stove? Add all the ingredients to
a slow cooker, cover, and cook on LOW for about 1–2 hours until
steaming and fragrant. Switch to WARM to serve. It will make
your entire kitchen smell like a Christmas market, and guests can ladle their
own refills.

Apple-Cider Twist

For a cozier, slightly sweeter take, replace 1 to 1 1/2 cups of the wine with
apple cider. The cider rounds out the acidity and adds a nostalgic fall flavor.
This variation is especially good if your wine is on the drier or more tannic
side.

Lower-Alcohol or No-Alcohol Version

If you want a lighter drink, you can:

• Use half wine and half apple cider, and reduce or omit the brandy.
• Or make a fully non-alcoholic version with just cider or grape juice, plus the same citrus and spices.

You’ll still get all the cozy cinnamon-and-orange vibes without the alcohol,
which is great for family gatherings or weeknight movie nights.

Storage, Reheating, and Safety Tips

If you have leftovers (either because you made a big batch or your guests were
unexpectedly responsible), let the mulled wine cool to room temperature. Then:

• Strain out the citrus slices and whole spices.
• Store in a clean, covered container in the refrigerator.
• For best quality, enjoy within 2–3 days.

To reheat, pour the chilled mulled wine into a saucepan and warm over low heat
until steaming but not boiling. Stir occasionally and check that it’s hot
throughout. If it smells off, looks cloudy, or tastes strange, play it safe and
discard itmulled wine is delicious, but not worth a questionable food-safety
gamble.

Serving Ideas and Food Pairings

Mulled wine with brandy and cinnamon is incredibly versatile and pairs well
with many holiday snacks and desserts. Try:

• Soft cheeses like Brie, Camembert, or a mild blue cheese.
• Spiced cookies, gingerbread, or cinnamon-sugar palmiers.
• Roasted nutsalmonds, pecans, or walnuts.
• Dark chocolate or flourless chocolate cake.
• Simple fruit desserts, like baked apples or pear tart.

Serve mulled wine in heatproof glasses or heavy mugs. Clear glass looks
beautiful with the cozy red color, floating orange slices, and cinnamon sticks,
but any sturdy mug works. (Bonus points if it matches your favorite fuzzy
slippers.)

FAQ: Mulled Wine With Brandy and Cinnamon

Can I make mulled wine ahead of time?

Yes. You can prepare a batch earlier in the day, let it cool, strain out the
solids, and refrigerate it. Before serving, reheat gently on the stove until
steaming. You may want to add a fresh cinnamon stick and orange slice to the
pot for aroma.

What if my mulled wine tastes too strong?

If the brandy or spices feel overpowering, stir in a splash of water or apple
juice and a bit more sweetener. You can also add a small extra squeeze of fresh
orange juice for balance.

Can I double this recipe?

Absolutelyjust be sure you have a large enough pot and give the wine a little
extra time to heat through. When scaling up, start with the lower end of the
sweetener range and adjust at the end, since large batches can taste sweeter
more quickly.

Real-Life Mulled Wine Experiences and Hosting Tips

The first time many people make mulled wine at home, they expect some complex,
chef-level processand then they’re pleasantly shocked by how simple it really
is. The most common “rookie mistake” isn’t the spice blend or the wine choice;
it’s turning the heat up too high. Picture this: guests are arriving, coats and
scarves are everywhere, you’re juggling snacks in the oven and a playlist on
your phone, and suddenly the pot on the stove is bubbling. That’s your cue to
take a deep breath, lower the heat, and remember that mulled wine thrives on
patience, not panic.

One of the best hosting moves is to treat mulled wine as both a drink and a
welcoming ritual. Start the pot about 30–40 minutes before guests arrive so the
house smells amazing when they walk in. It immediately breaks the icepeople
gather around the stove or slow cooker, ask what’s in it, and start chatting
with whoever is standing nearby. Even guests who aren’t big wine drinkers often
enjoy a small mug because the warmth, citrus, and spices soften the edges and
make it feel more like a cozy dessert than a serious “wine experience.”

Another smart trick is to set up a little garnish station near the pot. Keep a
small plate of orange slices, a jar of cinnamon sticks, maybe some cranberries
or star anise pods just for looks. It turns every mug into something special and
slightly personalized. People love choosing their own garnishit’s like a
build-your-own hot cocktail bar with almost no extra work on your part.

If you’re worried about different alcohol tolerances, you can quietly mix and
match. Keep one pot of classic mulled wine with brandy and a second pot of
mulled apple cider or non-alcoholic spiced juice. Label the mugs or place the
non-alcoholic pot on a separate warming element with a sign. That way, everyone
feels included, from designated drivers and pregnant guests to anyone who just
wants the flavor without the buzz.

Over time, most people develop their “house mulled wine style.” Some keep it
bright and citrusy with lots of orange, others lean into deeper winter flavors
with star anise, clove, and a splash of maple syrup. The fun part is that
mulled wine is incredibly forgiving. If you accidentally add one cinnamon stick
too many, you can balance it with a bit more wine or citrus. If your first
batch is slightly sweeter than you’d like, you’ll remember to dial back the
sugar next time. The important thing is that the drink feels warm, welcoming,
and uniquely yours.

Once you’ve made this mulled wine recipe with brandy and cinnamon a couple of
times, you’ll start to trust your instincts. You’ll know how it should smell
when it’s perfectly infused, how warm the mugs should feel in your hands, and
which wine styles suit your taste best. And on those cold evenings when the
world feels a little too loud or chaotic, a gently steaming pot of spiced wine
on the stove becomes more than just a recipeit’s a ritual for slowing down,
gathering people you love, and letting the cinnamon-scented steam do some of
the talking for you.

Conclusion

Mulled wine with brandy and cinnamon is the kind of recipe that looks impressive
but lives in that sweet spot of being flexible, forgiving, and easy to adapt.
With the right red wine, a handful of whole spices, and a gentle hand on the
stove, you can create a drink that turns any chilly evening into a cozy
gathering. Once you try this version, don’t be surprised if your friends start
asking, “Are you making your mulled wine again this year?”