Make a mulled wine with us

Warm up this winter with Emma Cantlay, food illustrator and one half of the Seasonal Supper Club, as she shows us how to make her signature mulled wine🍷. 

Find the full recipe below!


  • 1 orange, the peel and juice
  • A thumb sized piece of ginger
  • 4 bay leaves (fresh or dried are both fine)
  • 2 cinnamon sticks
  • 2 star anise
  • 4 cloves
  • 1 nutmeg
  • 3tbsp caster sugar
  • 750ml red wine (a merlot is great here)
  • 100ml orange liqueur or brandy (optional)


  1. Using a sharp knife or vegetable peeler, remove about 5 long strips of orange peel, then juice the orange. Roughly slice the ginger, you can even leave the skin on!
  2. Add the peel, juice and ginger to a deep pan alongside the bay leaves, all the spices and the sugar.
  3. Add both the wine and liqueur (if using) to the pan too, then pop on a low heat for about 15 minutes being careful not to let it boil at any point.
  4. After it’s warmed through, ladle into mugs or your favourite brew bottle. For a more intense flavour, leave to infuse for an hour or so and reheat before serving! 
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