Warm Your Bones With This Mulled Wine Recipe Aka warm wine, with spices, liquor and juices.

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So, in-case you haven’t heard, New York City hasn’t been itself this winter. Some days reminded me of foggy San Francisco. Others were frigid & didn’t make sense because there wasn’t any snow on the ground. It’s been confusing for this little Californian.

But alas, blizzard warnings have been issued for tomorrow. Snow storms for hours // up to a foot of snow. Honestly, I’ve been preparing for snow since before I moved here. But I thought I’d get a few days of light dusty snow to prepare myself.

Nope. The snow gods decided, “All or nothing, you got this.”


Besides spiking my coffee with whisky, I wanted to come up with something else to warm-up with all day. Why not spiced, warm wine!?

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mulled wine

This is basically a godsend on days when it’s too cold to go outside and you want to bundle up with a warm (alcoholic) drink. If you like spiced apple cider and wine, this drink is exactly what you need. Some recipes call for apple cider, but I didn’t use it in this particular one. Every recipe is a little different, so I basically picked a few of my favorite things out of them and went with it. The best part about this process is you can definitely wing-it and alter a few things and it’ll still warm your little soul.

I dug deep into my ancestry and did a little German-inspired // Mandi-style mulled wine. I even threw on my big, ugly, winter house-sweater to get the blizzard prep vibes.

What you need
  • Red Wine
  • Brown sugar (I did a little improv and used honey bc I didn’t have brown sugar.)
  • 1 orange
  • 1 lemon
  • 10 cloves
  • 1 cinnamon stick
  • 1 splash of whisky, brandy, or rum.
  • Big sauce pan.
making mulled wine

Since everyone has a different recipe/method, I’m doing my version of it. I’m not saying it’s right, it just works for me and tastes amazing. To each their own, as they would say.

  • Cut a couple rinds from the orange and the lemon and put it in your sauce pan. Add a couple tablespoons of brown sugar (or in my case, honey). This step is pretty much “to taste” because some people like it sweet.


  • Add just enough wine to cover the bottom of the sauce pan.
  • Add the cinnamon stick, cloves, and any other spices you’d like to add (i.e. nutmeg).

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  • Squeeze the orange juice and half of the lemon into the saucepan.
  • Heat this at a simmer until the sugar dissolves into the wine, then bring it to a boil.
  • Let it boil for a few minutes until it turns into a syrup. You may have to add more brown sugar if it isn’t becoming thick.
  • Once you have your syrup, reduce the heat back to a simmer.

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  • Add the rest of your wine, a shot of your liquor, and more lemon or orange juice if needed.
  • Let this sit on low heat for about 15-20 minutes. Stirring periodically. Keep checking the sweetness and flavor so you can add whats needed while the flavors are infusing into the wine. (i.e. more cinnamon, more liquor, more sugar.)

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*Make sure this NEVER gets to a boil after you add the rest of the mixture. Not only does it kill off the booze, but it kills the flavor. Nobody wants to be stuck inside during a blizzard when you just boiled away your alcohol.

Once you feel like the mulled wine tastes how you want it, turn off the heat. Grab a ladle to serve in mugs. Mugs are important because the glasses will break if they’re cold/thin.

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I mean….. Pretty damn easy, right? The whole process takes about 25 minutes or so and you barely do anything for 15 of them! And you have a nice, spicy, little BAM drink to make you all toasty and feelin’ good.


Stay warm this weekend, wherever you are.




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