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Mixpert editorial recipe

Mulled Red Wine

Red wine is warmed with orange juice, sugar and small amounts of ground cinnamon and cloves. The ground spices stay in the serving and are fully counted; gentle heat avoids a hard boil.

Ready in10 minMakes1 servingCalories · estimated per serving173*Total sugar · estimated per serving12g
Deep burgundy mulled red wine in a dry glass mug with orange and ground spices behind.Legal drinking age · Enjoy responsibly
Step by step

Make it like a pro.

3 minutes measuring and about 7 minutes gentle warming; do not boil.

  1. 01

    Combine the wine, orange juice, sugar, cinnamon and cloves in a small saucepan.

  2. 02

    Warm over low heat for about 5–7 minutes, stirring until sugar dissolves and the liquid is steaming. Keep it below a simmer and do not boil.

  3. 03

    Pour the entire unstrained batch into a heatproof glass or mug and serve promptly. Stir if ground spices settle.

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Easy swaps

  • Use 8 g honey instead of sugar for a different sweetness; count its own source nutrients rather than treating the quantities as equivalent.
  • Use a different dry red wine only with its actual alcohol level and nutrition source; the displayed estimate uses a representative USDA red-table-wine composition rather than a specific bottle.

Mixpert tips

  • Use a small pan and low heat to avoid fast reduction of a single serving.
  • Measure cloves carefully: a tiny amount is sufficient in this small batch.
Good to know

Mulled Red Wine FAQs

Does mulling remove the alcohol?

No dependable alcohol removal is established by this method. Some evaporation can occur, but the retained amount has not been measured; the nutrition basis must disclose its alcohol-retention assumption.

Why use ground spices instead of whole sticks?

The measured ground cinnamon and cloves stay in the serving, so the ingredient calculation counts what is consumed. Whole spices can be used for a different preparation, but their extraction cannot be assigned a fabricated percentage.

What wine should I use?

Choose a red table wine you enjoy drinking, preferably dry rather than dessert-sweet. The calculation uses a generic USDA red-table-wine record; an individual bottle can differ in alcohol and residual sugar.

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