In the Fall, I am all about pumpkin spiced lattes, and in the Winter, I am ALL about mulled wine. I could not let you go through this cold, cold weekend without this recipe.
It is HEAVENLY to cuddle up with this mulled wine on freezing cold winter days and evenings.
I recently made this Crockpot Mulled Wine for a holiday party and it was a hit. We polished it all off (and maybe added a few more bottles when it got low). The best part is that it took barely any effort to make!
This mulled wine takes practically zero effort– it’s a hosts’ dream. Make it ahead of time, and it stays warm throughout the evening!
It’s even more amazing because it is fairly inexpensive. Because there are so many spices and fruit going into the wine, you can use cheap wine. My choice of cheap wine is good ol’ Trader Joe’s 2-buck chuck Cabernet Sauvignon. Thank you, Mr. Charles!
Using cardamom pods was totally new to me. A friend recommended it and I am so glad she did. You lightly crush the cardamom pods before placing them into the spice ball and it will enhance the flavor. It’s amazing and reminds of a delicious chai.
Also, I highly recommend adding some rosemary sprigs to each glass. It adds a nice aroma when you drink the wine!
What is your favorite way to make mulled wine? I’d love to hear about more varieties!
Crockpot Mulled Wine
- 5 bottles cheap red wine I used TJ's Cabernet Sauvignon
- 25 cloves
- 5 cardamom pods
- 2 small navel oranges
- 1 large apple
- 5 cinnamon sticks
- 4 sprigs rosemary
- 3/4 c. brown sugar
- Additional cinnamon sticks and rosemary for garnish
- Pour red wine into a 6 quart crockpot and turn on to high.
- Crush cardamom pods lightly. Fill a spice ball (or tea ball infuser) with crushed cardamom and cloves. Seal and place in the crockpot.
- Slices oranges and apples. Lightly place into the crockpot.
- Add rosemary, cinnamon sticks and brown sugar.
- Give the wine a stir and let it sit for 2-2.5 hours. Serve with a cinnamon stick or sprig of rosemary!