This traditional mulled wine recipe is warm, delicious and SO easy to make!

I don’t know about you, but I am not a fan of winter. I hate staying inside, I hate getting home from work in the dark, and I HATE being cold. 

In saying that, there are a few things I look forward to when the temperature starts to dip. The first is winter fashion. We have a ton of knit dresses on the site at the moment which are so cute it almost makes me forget how miserable it is outside! The second, of course, is deliciously warm, spiced, sweet and Moorish mulled wine! 

I am absolutely convinced that mulled wine is the easiest recipe for winter. It’s easy to make for date night or big celebrations and it’s easy to customise with your favourite spices or liqueurs. It’s easy to make on the stove top or slow cooker, and it sure is easy to drink! This recipe has been tried and tested by yours truly (many, many times!). Simply chuck all the ingredients in a pot, simmer on the stove and taa daa! You have the perfect glass of mulled wine (for those days when a cuppa just won’t cut it).  

Mulled Wine
Serves four (or one… no judgements here)


10 whole cloves 

2 cinnamon sticks

2x star anise 

¼ cup caster sugar

1 roughly grated nutmeg

2 cups of water 

1 sliced orange with the skin on

1 roughly chopped apple with the skin on (I use Granny Smith apples which are amazing this time of year)

A dash of honey

1 bottle of fruity red wine (like a merlot)

Extra cinnamon sticks and orange slices (for garnish)


1. Heat the cloves, cinnamon, star anise, caster sugar, nutmeg, water, honey, oranges and apple in a large saucepan over medium heat.

2. Bring to the boil, then reduce heat to a very low simmer for 10 minutes.

3. Add red wine and simmer for another 5 minutes. Remove from heat, strain and garnish with orange slices and cinnamon sticks.

4. ENJOY!!!


- After adding wine to the saucepan, be careful to not boil. You will boil off the alcohol, and then what’s the point?
- No need to buy an expensive bottle of wine. Nobody can taste the difference anyway. 
- Make sure your glasses can handle the heat. The first time I made this recipe I used flimsy Kmart champagne flutes and they exploded in my sink. Not fun. 
- Use proper cinnamon sticks, whole cloves and nutmeg so that they can be strained out when serving. Nobody likes the taste of sediment!

- Add ¼ cup of brandy or your favourite liqueur for an extra kick.

You can shop our coziest, wine-time-ready knit dresses here