Honey Mulled Wine

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.

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


  • 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


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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  • Brian

    Great recipe! I made it for our Christmas Eve family get together and it was a huge hit! Merry Christmas!

  • Elisabeth

    Love this idea, reminds me of Glogg but with out the cloves and cardamon that I don’t really care for.

  • Sheila

    Nothing says Christmas like mulled wine….I love the “mold wine” comment above that’s hilarious! In Germany, at Christmas time, it comes with currents and walnuts and other goodies in the bottom of your mug.
    Thanks for sharing this wonderful drink recipe! Merry Christmas Elise!

  • Nana Honey

    I think this sounds wonderfully warming. Elise, I have Grains of Paradise available. Would these work in place of the peppercorns, {or maybe be even better}? Also, could I place the lemon zest (how about orange, especially with an orange blossom honey?) in to simmer with the wine, water and honey, or would that make the citrus flavor too strong?

    Thanks again for the recipe – red wine is supposed to have health benefits, and this sounds even better than a straight glass of wine!

    Hi Nana, I made one batch with strips of orange zest simmered with the wine, and it was definitely too much. Overpowered the honey in my opinion. No idea about Grains of Paradise, but if you try it, please let us know how it works out for you. ~Elise

  • Gina

    I just tried mulled wine for the first time last Sunday. I thought I was being offered “mold wine” but accepted a cup anyway. It was delicious and we all got a good laugh out my thinking it was “mold wine.” Can’t wait to try making it myself with your recipe!

  • 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

  • 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…

  • mehrunnisa

    Hello there, lovely recipe! I use a combination of honey and sugar. It comes out really lovely. The honey gives an added depth.

  • 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 :)

  • 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.