Hot Spiced Mulled Wine

A delicately spiced mulled inspired by a London trip and very suited to our cold weather.
Course Drinks
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Aimee


  • 1 bottle red wine 750mL
  • 1/4 cup raw cane sugar
  • 2 cinnamon sticks
  • 6 whole allspice
  • 2 whole star anise
  • 1 large orange washed
  • 1 cup ruby port


  • In a medium pot, combine 1 cup red wine, sugar, cinnamon, allspice and star anise. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, for 5 minutes. Stir to ensure that all the sugar is dissolved. The syrup will be dark and fragrant.
  • Slice the orange into 1/4-inch rounds, peel and all. Carefully add orange slices to the pot. Arrange them so they are submerged under the spiced syrup. Partially cover the pot with a lid and infuse with the oranges for 10 minutes.
  • Pour in the remaining bottle of red wine and the port and stir to combine.
  • Over low heat, warm the mulled wine to the desired temperature for serving. Stir well, then strain through a small sieve into coffee cups or a thermos. Serve hot, with an orange slice.