Holiday Spiced Wine

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With only 2 days until Christmas, it’s time to break out the booze! Spiced Wine here we come!

It’s not really Christmas until someone breaks out the spiced wine and someone drinks a few too many glasses and wakes up with a major hangover. That’s what Christmas is all about right? I’m kidding. Really, no one likes a hangover. But I can guarantee you that people are going to like this spiced wine.

It’s like sangria, but for winter. And I’m on board. 100%

Plus it doubles as a way to get warm – and for anyone that lives anywhere (except Southern California and Florida) that is a necessity.

Holiday Spiced Wine

I hope you all have a wonderful holiday!! Merry Merry ­čÖé

Spiced Wine

Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Drinks
Cuisine Mediterranean
Servings 8 + servings

Ingredients
  

  • 2 bottles 750ml each of red wine
  • ┬ż cup apple cider
  • ┬ż cup brown sugar
  • 2 cinnamon sticks
  • 2 oranges sliced into rounds
  • 2 lemons sliced into rounds
  • 2 star anise
  • 1 vanilla bean split in half
  • ┬Ż cup brandy

Instructions
 

  • Combine all the ingredients in a large pot and place over medium-low heat.
  • Heat the mixture for 60 minutes, making sure not to bring the mixture to a boil.
  • Once the flavors have come together, strain out the spices and reserve the citrus rounds for serving.
  • Serve the warmed wine with a round of lemon and a round of orange.

22 Comments

  1. I will have a tall glass of that, please!!!
    Perfect for our cool weather when visitors drop by!
    I think I will be stopping by your home as well!!

  2. I like Gluhwein but it tends to be seasonal Tonight was the first time I tried your recipe and it was wonderful. Adding just a pinch of salt seemed very balancing to my taste. I am adding this to my recipe file for future reference. Thank you

  3. While Christmas and New Year’s Eve have passed by now there are still a great many cold winter nights to go yet. And as its in February, who knows how cold Valentine’s Day might be this year. There is one bit of information I can’t seem to find in this recipe. How many servings should this punch yield? I’m not looking for a absolute precise number, just an estimate would be great. Any idea?

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