Think your week needs a reset? Hit it with heat, spice, and the kind of aroma that makes neighbors “accidentally” stop by. This Mulled Wine Fall Cocktail Recipe with Cinnamon is the fastest way to turn a random Tuesday into a holiday mood—no decor required.
It’s bold, rich, and smells like the moment your favorite sweater finally makes sense again. Make a pot, and suddenly you’re the hero, the host, and the person with the best-smelling house on the block.
Table of Contents
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What Makes This Recipe So Good
It’s simple: big flavor, low effort, and zero stress. You’re infusing fruity red wine with whole spices and citrus, but the heavy lifting is just a gentle simmer.
The cinnamon shines without hijacking the show, thanks to orange zest, cloves, and a hint of vanilla. Bonus: it’s customizable—sweeten to taste, add a splash of brandy, or keep it light and sessionable. And yes, it’s make-ahead-friendly, because we love you and your busy calendar.
Ingredients
- 1 (750 ml) bottle dry, fruit-forward red wine (Merlot, Tempranillo, Grenache, or Pinot Noir)
- 2–3 cinnamon sticks (Ceylon if you have it for a softer spice, Cassia for bolder)
- 6–8 whole cloves
- 2 star anise (optional but lovely)
- 1 orange, zested in thick strips and juiced
- 1 small lemon, zested in thick strips (optional for brightness)
- 1/4 cup honey or maple syrup (adjust to taste)
- 2–3 tablespoons brown sugar (optional for deeper caramel notes)
- 1 teaspoon vanilla extract or 1/2 vanilla bean, split
- 1/3 to 1/2 cup brandy (or bourbon, dark rum, or apple brandy/calvados)
- Pinch of freshly grated nutmeg (optional)
- Garnish: orange slices, cinnamon sticks, star anise, fresh cranberries (purely for the flex)
Let’s Get Cooking – Instructions
- Prep your citrus. Use a peeler to remove wide strips of orange (and lemon, if using) zest, avoiding the bitter white pith.
Juice the orange and set aside.
- Build the base. In a medium pot or saucepan, combine the wine, orange juice, citrus zest, cinnamon sticks, cloves, star anise, vanilla, and sweetener(s). Start with 1/4 cup honey or maple; you can always add more.
- Low heat, slow magic. Warm over low heat until it’s steaming, 15–20 minutes. Do not let it boil.
If it starts to bubble, reduce heat immediately.
- Taste and tune. Add a pinch of nutmeg if you want extra cozy depth. If it needs more sweetness, add 1–2 tablespoons brown sugar at a time until it sings.
- Fortify. Stir in the brandy (or bourbon/rum) and keep on the lowest heat for 5 more minutes to meld.
- Strain and serve. Remove whole spices and zest strips with a slotted spoon or pour through a fine strainer. Ladle into heatproof mugs.
- Garnish and flex. Add a fresh orange slice and a cinnamon stick to each mug.
Optional: a couple cranberries for the photo-op. You earned it.
Preservation Guide
- Short-term: Keep warm on the lowest stovetop setting for up to 2 hours. If it’s a party, transfer to a slow cooker on “warm.” Don’t let it simmer endlessly—over-extraction makes it bitter.
- Refrigerate: Cool completely, store in an airtight container, and refrigerate for up to 3 days.
The flavors deepen overnight—in a good way.
- Reheat: Warm gently over low heat until just steaming. Avoid boiling, or the alcohol (and nuance) will fly away.
- Freezing: Not ideal. Spices can go muddy and the texture changes.
If you must, freeze without garnishes and re-spice lightly upon reheating.
What’s Great About This
- Scalable and affordable: A single bottle serves 4–5; double or triple for a crowd without breaking the bank.
- Fragrance factor: Makes your home smell like a high-end winter market instantly. That’s half the experience.
- Custom sweetness: Honey gives floral warmth; maple leans rustic; brown sugar adds toffee vibes. Pick your lane.
- Balanced cinnamon: Using sticks instead of ground keeps it aromatic, not chalky.
The flavor is smooth, not aggressive.
- Flexible booze: Add brandy for classic mulled elegance or bourbon for vanilla-caramel swagger. Rum if you’re feeling island-cozy, IMO.
What Not to Do
- Don’t boil the wine. Boiling makes it taste harsh and cooks off the alcohol. Keep it below a simmer—think steaming, not bubbling.
- Don’t use ground spices. They make it gritty and muddy.
Whole spices = clean, elegant infusion.
- Don’t pick super tannic, oaky wine. Big, dry, oaky reds can go bitter when heated. Choose fruit-forward and medium-bodied.
- Don’t skip tasting. Citrus sweetness varies. Taste as you go so you don’t end up with syrup or sourness.
- Don’t over-steep spices overnight. If storing, remove the spices before refrigerating or it can turn astringent.
Mix It Up
- Apple orchard twist: Replace half the wine with unfiltered apple cider.
Use maple syrup and a splash of apple brandy.
- Pomegranate punch: Add 1/2 cup pomegranate juice and garnish with arils. Tart, jewel-toned, very “holiday card.”
- Ginger heat: Add 6–8 slices of fresh ginger while warming. Swap honey for brown sugar for extra warmth.
- Vanilla-orange deluxe: Use half a vanilla bean and two strips of extra orange zest; finish with a microplane of orange over each mug.
- Zero-proof version: Use non-alcoholic red wine or black tea + grape juice (50/50), then season the same way.
Keep the ritual; skip the booze. FYI, it still slaps.
FAQ
What’s the best wine for mulled wine?
Go for a medium-bodied, fruit-forward red like Merlot, Grenache, Tempranillo, or Pinot Noir. You want ripe berry notes and low oak.
Save the pricey bottles—the spices are the star here.
How sweet should mulled wine be?
Sweetness is personal, but aim for lightly sweet to balance the spice and citrus. Start with 1/4 cup honey or maple and adjust after warming. People can always add a little more to their mug.
Can I make it in a slow cooker?
Yes.
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Add everything to the slow cooker on Low for 1 hour, then switch to Warm. Keep the lid slightly ajar if it runs hot. Still avoid a simmer to protect flavor and alcohol.
Is cinnamon powder okay if I can’t find sticks?
You can, but it’s not ideal.
If you must, use 1/4 teaspoon ground cinnamon at the end and strain thoroughly. Sticks infuse gently and keep the drink clear.
What can I use instead of brandy?
Bourbon for vanilla-caramel notes, dark rum for molasses warmth, or orange liqueur for a citrusy lift. For low ABV, skip the fortifier and it’s still fantastic.
How do I make it less boozy?
Use less fortifier or none at all, and keep the heat ultra-low.
You can also dilute with a splash of apple cider to soften intensity without losing character.
Can I prepare it ahead for a party?
Absolutely. Mull it, strain out spices, and refrigerate up to 3 days. Reheat gently before serving and garnish fresh.
This avoids over-extraction and keeps flavors clean.
What desserts pair best with mulled wine?
Gingerbread, spiced apple cake, dark chocolate torte, or cinnamon sugar doughnuts. Anything with warm spices or dark chocolate will vibe perfectly.
In Conclusion
This Mulled Wine Fall Cocktail Recipe with Cinnamon is your shortcut to instant ambiance and effortless hosting. It’s aromatic, customizable, and as simple as warm, taste, pour, smile.
Keep the heat low, the garnishes pretty, and the refills generous. If fall had a soundtrack, this is the chorus—go press play.
Printable Recipe Card
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