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The Best Mulled Wine Recipe

This mulled wine recipe by Jean-Christophe Novelli's is just the best.

Lovely vanilla, star anise, cinnamon, lemongrass, cardamom pods, bay leaves and cloves, what's not to like? I did titivate his recipe, but only very slightly.

Mulled wine in a saucepan

He added a pomegranate but I couldn't get one so left it out.

So with my way of thinking as Port also begins with a 'P' I thought a glass of Port would substitute nicely 😉 I also added dark Muscovado sugar.

Yield: 900ml
Author: Jan Bennett
Mulled Wine

Mulled Wine

Try not to buy really cheap wine or this won't taste half as good.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


You will need 2 saucepans and the following:
  • 1 x 75cl bottle of Merlot
  • 150ml Port
The spices
  • 2 cinnamon sticks - broken in half
  • 2 whole lemongrass - remove the very outer leaf - pierced with a fork and sliced into 3-inch sticks
  • 3 bay leaves
  • 8 star anise
  • 1 vanilla pod - split down the middle to show the seeds
  • 12 cloves
  • 7 cardamom pods - very lightly bashed with the back of a knife to open them slightly
  • a good amount of honey - say 100ml
  • 1 tablespoon of dark Muscovado sugar *optional
  • 8 slices of fresh ginger root
  • 1 orange - washed and quartered
  • 1 lime - washed and quartered


  1. Pour the Merlot wine and the Port into one of the saucepans and slowly heat up.
  2. It is really important not to let it boil so keep an eye on it.
  3. When a sort of foam appears on top, remove it carefully with a spoon and discard. This will take a little while but it's important to do this.
  4. Put the other saucepan on to heat up until it's hot then throw in all the spices and the lemongrass. 
  5. Stir for just a few moments so nothing burns before adding in the honey. 
  6. It will sizzle so be careful, almost immediately, throw in the ginger slices and orange and lime quarters.
  7. Turn the heat down.
  8. With the wine still hot, ladle into the saucepan with the spices a little bit at a time.
  9. Put a lid on the saucepan and continue to heat the mulled wine mixture gently, never letting it boil.
  10. Leave it to cook for about 10 or 15 minutes and have a taste. Add the *Muscovado sugar if you think it needs it.
  11. Then that's it - you're all done. Strain the mixture to remove all the spices and bits and pieces and serve hot.
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  1. Very nice, Jan! Your pictures look fabby as well, especially the one with all the ingredients laid out :)

  2. Delicious. There is nothing quite like mulled wine on a cold winter's day. Hope you've had a good christmas. x

  3. I do not really drink wine, except for mulled one or port so this recipe is really perfect for me!
    Thanks for sharing :)

  4. I do not really drink wine, except for mulled one or port so this recipe is really perfect for me!
    Thanks for sharing :)


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