This recipe transports me to a small cabin in the mountains. I imagine coming home from a day outdoors, snuggling up with a blanket, and simply feeling good. Mulled wine is more than just a cocktail, it’s truly a state of mind.

The best part? It is a ‘state of mind’ that you can make in bulk and store in the refrigerator till you’re ready to enjoy it. Now, that’s my kind of approachable self-care.

There are tons of mulled wine recipes out there. I wanted to develop an option that reduced sugar consumption and ‘diluted’ the alcohol with wonderful flavor. Adding an easy-to-find brewed orange & spice tea does the trick. It helps spread-out my ‘one glass of wine’ across a couple of mugs-full.

(If you’re interested, here’s a link to my recent article about trying to reduce my alcohol consumption.)

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Overhead shot of hot mulled wine with holiday decor

Mulled Wine Recipe

  • Author: Nichole Banducci


  • 1 bottle of inexpensive red Zinfandel wine
  • 2 cups brewed Bigelow orange & spice tea (I use two tea bags)
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 cinnamon stick
  • 1 teaspoon vanilla
  • 5 strips of orange peel
  • 1/2 cup fresh orange juice (one orange)


  • Add all ingredients to a dutch oven or medium-sized pan
  • Warm on medium heat, allowing the mixture to bubble lightly
  • After about 10 minutes, you can remove from heat and serve


I love to make a bulk batch and refrigerate it in a large mason jar. Simply add a serving to a mug and microwave for two minutes. Instant joy.