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Mulled Wine

Adapted from the recipe by April Bloomfield served at The Spotted Pig.

Ingredients

  • 2 bottles Pinot Noir or other fruity wine
  • 1 orange, sliced into wheels
  • 1/2 lemon, sliced into wheels
  • 2 cinnamon sticks, broken into big pieces
  • 2 bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon whole allspice berries
  • Pinch of red pepper flakes
  • 1/2 cup sugar or raw honey
  • 1/2 tablespoon pure vanilla extract
  • 2 ounces Cognac*

Instructions

Combine all ingredients except the Cognac and vanilla in a large Dutch oven.

Bring to a low simmer, stirring until the sweetener dissolves and incorporates.

Remove from heat; add Cognac and stir in vanilla.

Serve warm ladled into mugs or punch cups.

Garnish with orange wheels.

Serves 6 to 8

*Sub with Grand Marnier for a Cognac-based liqueur or Licor 43, a Spanish liqueur with vanilla and citrus notes. 

Pro tip: Double recipe for larger gatherings and if it hasn’t disappeared, funnel portions of the batch back into wine bottles and cork. Send guests home with a bottle or chill for the next day.

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