Hot Mulled Wine with 2 Cinnamon Sticks That Warms Souls

Name: Hot Mulled Wine with 2 Cinnamon Sticks That Warms Souls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European
Ingredients: 750 ml red wine; 1 orange, sliced; 2 cinnamon sticks; 1/4 cup honey or sugar; 4 cloves; 1 star anise

Author: Carry

Published: September 7, 2025

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There’s something magical about the first sip of mulled wine with orange and cinnamon sticks on a chilly evening. I’ll never forget coming home from a snowy walk last winter, my fingers stiff with cold, and breathing in that incredible aroma of spice and citrus bubbling on the stove. My grandmother taught me this recipe when I was barely tall enough to see over the counter – “The secret,” she’d whisper, “is keeping it just below a simmer so the flavors dance together properly.” After testing hundreds of batches (tough job, I know), I’ve perfected the balance of warmth from cinnamon sticks, brightness from fresh orange, and richness from good red wine. This isn’t just a drink – it’s a hug in a mug.

Table of Contents

Why You’ll Love This Mulled Wine with Orange and Cinnamon Sticks

Mulled Wine with Orange and Cinnamon Sticks - detail 1

This isn’t just any mulled wine—it’s your new winter ritual in a cup. Here’s why:

Effortless magic: Dump everything in a pot and let the aromas do the work (your kitchen will smell like a holiday market)
Cozy perfection: The cinnamon sticks and orange slices create deep, warming flavors that thaw you from the inside out
Party superstar: One batch serves a crowd, and it makes even the chilliest nights feel festive
Grandma-approved: That trick about not boiling? It keeps the wine’s character intact while infusing every sip with spice

Trust me—you’ll want to keep extra oranges and cinnamon sticks on hand all season.

Ingredients for Mulled Wine with Orange and Cinnamon Sticks

Gathering these simple ingredients is like assembling winter’s greatest hits – each one brings its own magic to the party. Here’s what you’ll need to create that perfect spiced aroma:

750 ml red wine – Go for a dry variety like Merlot or Cabernet Sauvignon (nothing too fancy – save your expensive bottles for sipping!)
1 orange, sliced – Use thick slices with the peel on for maximum citrusy goodness
2 cinnamon sticks – These beauties are the soul of the drink – snap them in half to release more flavor
1/4 cup honey or sugar – I love wildflower honey’s floral notes, but plain sugar works just fine
4 cloves – They pack a punch, so don’t go overboard!
1 star anise – That gorgeous star-shaped spice adds subtle licorice warmth

Pro tip from my grandma’s kitchen: taste your orange before adding it! If it’s bitter, give the slices a quick blanch in boiling water first. And whatever you do, don’t skip the cinnamon sticks – those curled pieces of bark are what make your house smell like Christmas.

How to Make Mulled Wine with Orange and Cinnamon Sticks

This is where the magic happens – turning simple ingredients into liquid coziness. Follow these easy steps, and you’ll have everyone begging for your secret recipe by the time those spices start working their magic.

Step 1: Combine Ingredients

Grab your favorite saucepan (I use my chipped blue one – it’s seen countless batches of this stuff). Dump in everything – wine, orange slices, cinnamon sticks, sweetener, cloves, and that pretty star anise. Now here’s the key: set the burner to low heat. You’re not making pasta here – we want gentle warmth, not a roiling boil. Stir occasionally as the honey or sugar dissolves, watching the colors swirl together beautifully.

Step 2: Simmer Gently

Now comes the hard part: patience. Let everything mingle for about 15 minutes, keeping the heat low enough that you see tiny bubbles at the edges but never a full simmer. My grandma used to say “If it’s steaming, it’s dreaming – if it’s bubbling, you’re in trouble!” This slow infusion lets the cinnamon sticks and orange peel release their flavors without turning the wine bitter.

Step 3: Strain and Serve

Time to fish out those spices! Pour the mulled wine through a fine mesh strainer into mugs (or back into the wine bottle for easy pouring). I like adding fresh orange slices and an extra cinnamon stick to each mug – it makes people feel fancy. Serve immediately while it’s piping hot – you’ll know it’s perfect when your glasses fog up from the aromatic steam!

Mulled Wine with Orange and Cinnamon Sticks - detail 2

Tips for Perfect Mulled Wine with Orange and Cinnamon Sticks

After burning more batches than I’d care to admit (we’ll call them “learning experiences”), here are my hard-earned secrets for mulled wine success:

Wine matters: Skip the expensive stuff, but avoid cooking wine – a decent $10 bottle of Merlot or Cabernet has just the right body
Sweeten to taste: Start with half the sweetener, then add more after 10 minutes of simmering – oranges bring natural sweetness too!
Keep it cozy: That 180°F sweet spot (just below simmer) preserves alcohol content while extracting maximum spice flavor
Spice wisely: Fish out the cloves and star anise after 15 minutes – they can overpower if left too long

These small tweaks make the difference between good mulled wine and “can I get your recipe?” mulled wine.

Ingredient Substitutions

Out of something? No worries – mulled wine is wonderfully forgiving. Here are my favorite swaps that still deliver that cozy, spiced magic:

Sweetener switch: Maple syrup makes a fantastic honey alternative, adding earthy depth. Brown sugar works too, though it’ll darken the color slightly. Avoid artificial sweeteners – they can taste oddly metallic when heated.
Citrus stand-ins: No oranges? Clementines or tangerines bring extra sweetness, while lemon slices add bright acidity (use half as much). Just remember – citrus peel is where the flavor lives, so never use peeled fruit!
Spice alternatives: Allspice berries (2-3) can pinch-hit for cloves in a pinch. No star anise? A splash of Pernod or absinthe (1/2 tsp) mimics that licorice note beautifully.
Cinnamon tricks: In a real emergency, 1/2 tsp ground cinnamon can replace one stick – but strain carefully to avoid grit. Better yet? Crush up a graham cracker – sounds weird, but that cinnamon-sugar crust works wonders!

My golden rule? Taste as you go after each substitution. The cinnamon sticks and wine are the only truly irreplaceable stars – everything else can bend a little to what’s in your pantry. Just last winter, I used blood oranges and cardamom pods when supplies ran low, and it became our new favorite variation!

Serving Suggestions for Mulled Wine with Orange and Cinnamon Sticks

This mulled wine practically begs for cozy companions. I love serving it with:

A rustic cheese board starring sharp cheddar and creamy brie (the wine cuts through richness perfectly)
Gingerbread cookies for dunking – their spice plays off the cinnamon sticks beautifully
Simple spiced nuts tossed in the leftover orange zest and a pinch of cloves

Pro tip: Set out extra cinnamon sticks as stirrers – they double as aromatic garnish and conversation starters!

Storage and Reheating

Leftovers? (As if!) Store any extra mulled wine in the fridge for up to 3 days – just gently reheat it on the stove later, never in the microwave (that zaps all the delicate spice flavors). The cinnamon sticks will keep working their magic the whole time!

Nutritional Information

Let’s be real – we’re not drinking mulled wine for the health benefits, but here’s the scoop on what’s in that cozy cup (because my nutritionist friend insists I share this!). These estimates are for one serving made with honey and Merlot – your exact numbers might dance around a bit depending on your ingredients.

Calories: About 180 per cup – consider it fuel for winter snuggles
Sugar: 12g (mostly from the honey and orange’s natural sweetness)
Carbs: 15g – hey, those cinnamon sticks don’t count!
Fat & Protein: Basically zero – all the comfort, none of the guilt

Remember: these numbers can change if you use maple syrup instead of honey, or if your orange is extra juicy. My grandma always said “The best nutrients are happiness and warmth,” and honestly? I think she was onto something.

Frequently Asked Questions

Q1: Can I use white wine instead of red for this mulled wine?
Oh, absolutely! While red wine gives that classic deep flavor, a dry white like Pinot Grigio makes a lovely lighter version. Just swap it 1:1 and add an extra cinnamon stick to balance the brightness. My cousin swears by her “winter sangria” version with white wine and extra orange slices!

Q2: How do I make a big batch for a holiday party?
Easy peasy – just multiply everything by however many bottles you need! My biggest batch was 4 bottles (that’s 3 liters) in my stockpot. Keep the same spice ratios though – no need to quadruple the cinnamon sticks unless you want it extra spicy. And remember: low heat is even more important with larger batches to prevent boiling.

Q3: Can I make this non-alcoholic?
You bet! Swap the wine for equal parts cranberry juice and apple cider – it won’t be exactly the same, but those cinnamon sticks and orange slices will still work their magic. Heat it the same way, and maybe add a teaspoon of vanilla extract for depth. Kids and teetotalers at my gatherings always ask for seconds!

Q4: My mulled wine tastes bitter – what went wrong?
Oh no! Two likely culprits: either the heat got too high (that’s why we stress “no boiling!”), or the orange peel was extra bitter. Next time, blanch the orange slices for 30 seconds first, and keep that burner on low. If it’s already bitter, stir in a tablespoon more honey and a pinch of salt – works like a charm.

Q5: Can I prepare this in a slow cooker?
Yes indeed – it’s my go-to for holiday open houses! Combine everything in the crockpot on LOW for 2 hours (don’t let it boil!). The cinnamon sticks will infuse beautifully, and you can keep it warm for hours. Just fish out the spices after 3 hours max – they get overpowering if left too long.

Now it’s your turn! Try this recipe and share your favorite twist in the comments – did you add a splash of brandy? Try it with pomegranate juice? I’m always looking for new ways to play with those trusty cinnamon sticks and oranges! You can find more inspiration on our Pinterest page.