Vin Chaud Mulled Wine

How to Make Vin Chaud Mulled Wine

1. 1

   Step 1: Combine wine, water and spices

   Pour the red wine and water into a medium saucepan and add the sugar, cinnamon sticks, whole cloves, and star anise. Stir gently to combine and begin warming over low to medium-low heat so the sugar begins to dissolve.

   For this step

   • 1 bottleDry red wine
   • 1/2 cupWater
   • 1/4 cupGranulated sugar (or honey)
   • 2 sticksCinnamon sticks
   • 6 clovesWhole cloves
   • 2 podsStar anise
   
2. 2

   Step 2: Add citrus

   Zest one orange and one lemon into the pan, then add half an orange sliced into rounds and a few thin lemon slices for brightness. The zest delivers concentrated aromatics while the slices give a fresh citrus note as the mixture warms.

   For this step

   • 1 orangeOrange (zest and 1/2 sliced)
   • 1 lemonLemon (zest or a few thin slices)
3. 3

   Step 3: Warm gently and steep

   Heat the mixture slowly until it is steaming and very hot but not boiling — maintain just below a simmer (do not boil) for 15 to 20 minutes. Keep the pot partially covered and check occasionally, stirring to ensure sugar is fully dissolved and spices are infusing.
4. 4

   Step 4: Strain and finish

   Remove from heat and strain the vin chaud through a fine mesh sieve into a clean pot or heatproof pitcher to remove spices and citrus. Stir in the brandy or cognac if using, taste and adjust sweetness with a little more sugar or honey if desired.

   For this step

   • 2 tbspBrandy or cognac (optional)
5. 5

   Step 5: Serve and garnish

   Ladle the mulled wine into warm mugs or heatproof glasses, garnish with an orange slice or a cinnamon stick, and serve immediately. Keep leftover vin chaud warm on the stove over the lowest heat or in a thermos for up to 4 hours; refrigerate and reheat gently if storing longer.

1. Pour the red wine and water into a medium saucepan and add the sugar, cinnamon sticks, whole cloves, and star anise. Stir gently to combine and begin warming over low to medium-low heat so the sugar begins to dissolve.
2. Zest one orange and one lemon into the pan, then add half an orange sliced into rounds and a few thin lemon slices for brightness. The zest delivers concentrated aromatics while the slices give a fresh citrus note as the mixture warms.
3. Heat the mixture slowly until it is steaming and very hot but not boiling — maintain just below a simmer (do not boil) for 15 to 20 minutes. Keep the pot partially covered and check occasionally, stirring to ensure sugar is fully dissolved and spices are infusing.
4. Remove from heat and strain the vin chaud through a fine mesh sieve into a clean pot or heatproof pitcher to remove spices and citrus. Stir in the brandy or cognac if using, taste and adjust sweetness with a little more sugar or honey if desired.
5. Ladle the mulled wine into warm mugs or heatproof glasses, garnish with an orange slice or a cinnamon stick, and serve immediately. Keep leftover vin chaud warm on the stove over the lowest heat or in a thermos for up to 4 hours; refrigerate and reheat gently if storing longer.