Honey Mulled Wine

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Get into the holiday spirit with hot red wine mulled with cinnamon, peppercorns and honey!

Photography Credit: Elise Bauer

Now this was a happy accident. I don’t know how I ended up with some red wine in a cup with honey in it, but it happened, and I’m so glad it did!

Once I discovered how lovely my red wine tasted with honey, I thought to make a mulled wine with it. Mulled wines are typically very spicy affairs, with cloves, allspice, nutmeg, cinnamon, orange peel, etc. All well and good.

The problem is that all of those spices together detract from the honey, and it’s the honey taste that goes so well with the wine.

So this is a simple mulled wine, with only cinnamon, a few peppercorns and a little lemon zest to liven things up, all enhancing the flavors of the wine and the honey, not competing with them. It’s also pretty sweet, so feel free to play around with the amount of honey to suit your taste.

If you are unsure about whether or not you’ll like this recipe, just try it with a half glass of wine first, not the whole bottle. Heat the wine with a little honey to see if you like the way those flavors work together.

Honey Mulled Wine Recipe

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  • Cook time: 10 minutes
  • Yield: Makes one quart serves 5 to 6

Make sure you use a wine that you like to drink! If it isn't good cold, it's not going to be any better hot.

Ingredients

  • 1 750ml bottle of zinfandel, or other full-bodied robust red wine that you enjoy drinking
  • 3/4 cup of water
  • 3/4 cup of honey
  • 15 black peppercorns
  • 3 inches of cinnamon stick for the wine, more sticks (optional) for serving
  • Thin peels of lemon zest for serving

Method

Into a 2-qt saucepan, put the wine, water, cinnamon stick, peppercorns, and honey (if you are unsure about the sweetness level, start with less honey and add more to taste). Heat until steamy and lightly simmering.

Strain into glass mugs. Serve with a thin strip of lemon zest and a bit of cinnamon stick.

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Links:

The Wikipedia on Mulled Wine

Hot Mulled Wine from Andrea Meyers

Showing 4 of 10 Comments

  • Teresa

    I just had mulled wine last week for the first time, loved it!! Best use of the $2 buck Chuck I’ve had since using for braising. However, I didn’t know I was supposed to use water. Just used brown sugar and the above mentioned spices/orange. Will have to try this. BTW your Rillette spread was great and economical. Will be using again for Christmas.

  • Linda

    I tend to have mulled wine every year with christmas. Not only does it taste fantastic, but if you ever can’t sleep, have one of these and you will be off to dreamland in no time :)

  • mehrunnisa

    Hello there, lovely recipe! I use a combination of honey and sugar. It comes out really lovely. The honey gives an added depth.
    http://comeconella.blogspot.com/2011/12/mulled-wine-poicamole-and-christmas.html

  • Midwestern Mary

    I’m definitely going to try this! I like mulled wine and glogg, but in general, they’re too baking-spiced for me. And I LOVE honey. So much so, that I have a few kinds on hand, a typical clover kind, a dark, musky buckwheat, and a delicate, light acacia. Linden honey is also wonderfully light and citrus-y. I can’t decide which one would work best with your recipe, though! I guess it will be fun experimenting…

  • Keith

    Usually when I see peppercorns I assume it is those for black pepper. Is that what I use here? Just wondering if I need to stop and buy something different on the way home. Sounds delicious.

    Yes, plain black peppercorns. I’ve clarified in the recipe, thank you. ~Elise

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