Mulled wine cocktail

Mulled wine cocktail

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(16 ratings)

Cook: 2 mins 10 mins plus chilling


Serves 4 - 6

The perfect party drink, as it can be made well ahead, then brought out of the fridge as guests arrive – or serve it hot for a traditional winter warmer

Nutrition and extra info

Nutrition: per glass

  • kcal236
  • fat0g
  • saturates0g
  • carbs25g
  • sugars25g
  • fibre0g
  • protein0g
  • salt0.04g


  • 100g/4oz light muscovado sugar
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 cinnamon stick
  • 4 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 150ml water
  • 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 clementines



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 150ml Cointreau
  • 750ml/ 1¼pint bottle light red wine, such as Beaujolais
  • Twist of orange zest and a star anise, to serve


  1. Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.

  2. Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.

  3. Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.

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Comments, questions and tips

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15th Dec, 2018
Delicious mug of mulled wine, I served this hot and omitted the star anise as didn't have any. Used filfar liquor rather than Cointreau. Warming on a cold winter's eve.
28th Dec, 2015
Beautiful flavours, I tried this room temperature, warm and cold. My preference was the room temperature. As we left it for a few days in the fridge the flavours really developed to a spicy taste.
22nd Dec, 2015
We had this warm because there wasn't time to chill it. It's really delicious and quite strong, but that might have been because 3 of us drank it all!! Merry Christmas!
Dry Ice Supply UK
15th Dec, 2014
These look really good with a dry ice cocktail stirrer. If you want to impress your guests over Christmas, before serving, place a dry ice cocktail stirrer into your cocktail glass for spectacular smoke effects to get that extra WOW factor!
15th Dec, 2013
I've made this hot and cold, with Cointreau and with Amaretto and it has been absolutely delicious every time. A real hit with everyone who I've made it for. This winter I have decided to keep at least one bottle of this in the fridge at all times as it's the perfect drink to have on hand for any guests that may call by and I can serve it chilled as is or quickly heated if requested.
29th Dec, 2012
Made this as a "welcome drink" for a pre-Christmas UK and Scandinavian food party on 22nd December for 20+ guests here in tropical Singapore. Absolutely excellent. I made up 4 bottles worth and there were calls for more. Great Ice Breaker pre-food. Have already had requests to make this again and am going to another party tonight where our hosts will be serving it. Certainly beats a Singapore Sling hands down.
28th Dec, 2012
It tasted amazingly good cold, didn't want to risk spoiling it by heating it! Definitely lives up to its name as a cocktail! So easy too, will be making it again for sure. Perfect for Xmas Eve with ham and roasted chestnuts. Did not use star anise, as none available.
19th Dec, 2012
Certainly made the December post baptism party go with a swing!!
16th Dec, 2012
Must have had one too many, forgot the rating.
16th Dec, 2012
I made this in November, but not rated yet, everyone loved it, especially borderline alcoholic father-in-law! Will definitely make it again, someone asked for the recipe. I only had one clementine so I used so other citrus to make up for it; an orange and perhaps a bit of lime if I recall correctly. I didn't use the "...Twist of orange zest and a star anise" for serving. I'll definitely be making this again, but perhaps won't tell father-in-law.


3rd Dec, 2013
I've still got a bottle of Calvados left over. Do you think it would work to replace the Cointreau?
15th Dec, 2013
Try replacing the Cointreau with Amaretto for an equally delicious cocktail.
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