Hot Mulled Wine

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"This recipe of my grandmother's is always a hit at a get-together, especially on those cold, blustery days. I usually keep it warm in a slow cooker. You can use claret or Burgundy."
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20 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick.
  2. Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.


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This is a duplicate of the Margaret's Hot Mulled Wine on this site. The nutmeg is optional and I left it out due to personal preference. I tweaked the other one a bit but this one is photograph...

I just made this. I used a bottle of Rare Red which was under 10 dollars. It tastes to me like a sweeter Cabernet with a medium dryness. I don't like too many cloves, so I only used 6. I also us...

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