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Crockpot Mulled Wine combines mulling spices and red wine in the slow cooker for the perfect warm weather drink! Includes tips for picking the right wine!
We’re getting cozy today, friends! Today, I’m sharing my recipe for mulled wine. Mulled wine has been around almost as long as humans have, with the Romans beginning to heat their wine to get through the winters. People have been drinking mulled wine for so long, that I think it’s one of those drinks that just feels right to drink.
I love to make my Mulled Wine in the crockpot or slow cooker. The most important thing to remember when making it, is that it shouldn’t get too hot! You do not want it to come to a simmer or boil. Once wine reaches 173 degrees Fahrenheit, the alcohol will start to vaporize. So, I avoid making it on the stove top because my burners are scorching hot, even on the lowest settings.
You have several options for garnishing mulled wine. I prefer to garnish with a full cinnamon stick, because I love heavy cinnamon flavor. But, rosemary sprigs and fresh orange slices are also great options!
What type of wine should I use for Mulled Wine?
For mulled wine, you need to select a dry red. I recommend a California Merlot, Red Zinfandel or Cabernet Sauvignon. These wines have a bold flavor that will compliment the mulling spices. Choosing a delicately flavored wine may result in an imbalanced mulled wine that tastes too heavily of the mulling spices.
Can you freeze Mulled Wine?
Short answer, yes! You can freeze mulled wine. Make sure it’s in an airtight container with as much air removed as possible. The wine will freeze. Allow to thaw naturally, on the counter or refrigerator before reheating. Reheat gently once thawed.
I hope that you enjoy this crockpot mulled wine recipe! If you love this, I think you’d also enjoy my Cranberry Moscow Mules. They’re a hit every holiday season!