Mulled wine is a classic festive drink to enjoy at gatherings over the holiday season. Here's how to make mulled wine for a crowd! Catering for large numbers isn't easy. The key is to prep as much as you can in advance. This mulled wine recipe makes 30 glasses; you can make it ahead of time, reheat it before serving, and have enough for the whole party to enjoy.
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Which wine for mulled wine?
Use a fruity, bold red wine, like a Malbec or a Grenache (this grape is known as Garnacha in Spain). I don't recommend using anything too fancy or expensive, as you are flavoring mulled wine with citrus zest and spices. I also like to add a tot of brandy to each glass to give it an extra kick.
Ingredients
- Red wine
- Orange
- Lemon
- Whole nutmeg
- Cinnamon stick
- Bay leaves
- Cloves
- White granulated sugar
- Water
- Brandy (optional)
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make mulled wine.
How to make mulled wine
Peel and juice the lemon and orange. Tie the spices and peeled lemon and orange zest into a white muslin bouquet garni bag or stainless steel infuser. This means you won't have to sieve the homemade mulled wine after making it.
Measure the wine, water, sugar, and citrus juice into a large saucepan or stock pot and add the bouquet garni. Divide the ingredients between several saucepans/bags if you don't have one single pot large enough for it all.
Heat it gently and stir to help dissolve the sugar. Warm it just to the point where it is steaming, then turn the heat off. Do not let mulled wine boil. Allow the flavors to infuse as it cools.
Reheat it to serve until it is warm to touch, and not too hot. Pour a splash of brandy into each glass before pouring in the mulled wine (optional but recommended!).
How to keep mulled wine warm
If you have a large enough thermos, place the mulled wine into it to keep it warm. You can also use a slow cooker on low setting or keep it on the stove over low heat, turning it off and on intermittently to prevent it from boiling.
Glass is a better insulator than plastic, so bear this in mind when choosing a serving jug.
How to serve mulled wine at a party
This recipe will make around three jugs of mulled wine. I prep my serving glasses with the brandy and slice of orange ahead of time and place them on a tray or a serving table. Transfer the mulled wine to a jug to serve, or leave it on the table in the pot on a heatproof pad with a ladle for guests to help themselves.
I like to make a grazing board to place next to it so guests can grab a snack while getting their drink, too!
How to garnish mulled wine
Try some of the following in each glass to upscale your entertaining;
- Orange slices (fresh or dried)
- Twisted orange peel
- Cinnamon stick
- Three cranberries threaded onto a cocktail stick
- Star Anise
- 'Frosted' rosemary sprigs dampened with orange juice and dipped in sugar
How to store
Mulled wine is best enjoyed soon after making it. When making mulled wine for a crowd, I normally prepare it in the afternoon and then reheat it just before guests are arriving.
You can store mulled wine in the fridge for up to 3 days in an airtight container. Try to ensure there is as little air in the container as possible, so use one appropriate for your amount.
Do not freeze mulled wine.
What equipment to use
Make mulled wine for large numbers in a large stockpot on the stove. I like using a stainless steel bouquet garni infuser for all the loose flavorings to avoid having to strain or sieve it before serving.
What to serve with mulled wine
Hosting a party? Try some of these easy party food recipes to serve alongside mulled wine.
📖 Recipe
How To Make Mulled Wine For A Crowd
Equipment
Ingredients
- 4 bottles red wine Malbec/Grenache
- 850 ml (3.5 cups) water
- 200 grams (1 cup) white granulated sugar
- 1 orange peel and juice
- 3 lemons peel and juice
- 12 cloves
- 1 nutmeg
- 1 cinnamon stick
- 2 bay leaves
- Brandy (optional)
Instructions
- Peel the orange and lemons, taking care to avoid getting the white pith, which is bitter. Then juice them.
- Measure the wine, water, sugar, and citrus juice into a large saucepan or stock pot.
- Add the citrus peel, cloves, nutmeg, cinnamon, and bay leaves to a bouquet garni muslin bag and place it into the saucepan.
- Heat the mulled wine gently, stirring to dissolve the sugar. When it starts to steam, turn the heat off and let it infuse as it cools. Do not let it boil.
- To serve, pour a splash of brandy into each glass (optional) and add a slice of orange. Reheat the mulled wine to a warm (but not boiling) temperature and serve.
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