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Mulled Wine

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Welcome to day eight of The Twelve Boozy Days of Christmas!

Did you think I would run this little event and forget about mulled wine?  Don’t worry. I got your back. I decided to try Alton Brown’s recipe. Can you go wrong with AB? I swear that man is a genius. It was delicious. Warm, spicy and perfect for these cold nights we have been having.

I also wanted to share a picture with you 🙂 The first time I had mulled wine was in Germany. Here is a picture of me enjoying this delicious drink. I also had an awesome piece of Linzertorte….mmmm….now I want to go back….


Mulled Wine


6 whole allspice berries
1 tablespoon whole black peppercorns
2 whole star anise
3 cinnamon sticks
1 (1-inch) piece fresh ginger, sliced
3 large strips orange zest
3 large strips lemon zest
2 (750-ml) bottles red wine
3/4 cup honey

Source: Alton Brown


In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot.

I do not own a coffee percolator so I just warmed the wine and spices on the stove top. Do not boil.

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