I first tasted this delicious warm beverage years ago in Munich at a Christmas Market. It’s a traditional winter drink that originated in the 2nd century when Romans drank it to protect themselves against the cold winter. The drink was introduced throughout Europe as the Romans conquered much of the continent over the next hundred years. 


¾ cup orange juice
1 ½ cups water

¾ cup sugar
2 cinnamon sticks
2 whole nutmegs
2 star anise pods
10 whole cloves
1 orange, quartered
1 lemon, juiced and halved
1 bottle of Cabernet Sauvignon

Combine the orange juice, water, sugar, cinnamon sticks, nutmeg, star anise and cloves in a small pot. Bring to a boil and then allow to simmer.

Add the orange quarters, lemon halves and lemon juice to the mixture and continue to simmer for about 20-30 minutes.

Add the Cabernet Sauvignon and keep warm at the lowest heat possible. 

Garnish drinks with a cinnamon stick and star anise.


Overheating the wine can ruin its flavor. Ideally, the wine should be served around 70F, warm but comfortable to drink. 

Bear in mind that mulled wine is best consumed the day it is made so making smaller batches may be preferable.