This simple homemade mulled wine syrup is warmly spiced and incredibly easy to make. It has all the great festive mulling flavors, including orange, cinnamon and ginger. Use it to flavor drinks, desserts, or cocktails for a taste of Christmas.
When winter rolls in, there’s something magical about cozying up with a drink that warms you from the inside out.
This homemade mulled wine syrup is one of those recipes that instantly evokes the feeling of a crackling fire, twinkling lights, and festive gatherings.
It’s spiced, slightly citrusy, and sweet—basically everything you love about mulled wine, but concentrated into a versatile syrup - and alcohol free.
I’ve made this syrup for everything from impromptu cocktail nights to spicing up holiday desserts, and it never fails to impress.
It’s easy to make, takes just a few minutes, and uses ingredients you probably already have in your pantry—like cinnamon, cloves, and a bit of citrus.
The beauty of this syrup lies in its versatility.
Of course, you can mix it into red wine for an instant mulled wine shortcut, but it’s also perfect for jazzing up hot drinks like tea or coffee, drizzling over pancakes, or even flavoring baked goods. Try it in a Mulled Gin Cocktail.
It tastes like a warm hug, with deep notes of spice from cinnamon, cloves, and nutmeg, balanced by the bright citrus zing of satsuma.
It's fair to say that I'm obsessed by making homemade simple syrups. They're just so easy and versatile. For more Christmas and holiday flavored simple syrups be sure to try Peppermint Syrup, Cranberry Syrup, Pumpkin Spice Syrup, and Cinnamon Brown Sugar Syrup.
Use them in a festive coffee bar, or cocktail bar!
Jump to:
Why You'll Love This Recipe
- It’s easy. You need just a handful of ingredients and 20-30 minutes.
- Versatile uses. Add it to drinks, desserts, or even savory dishes.
- Customizable. Adjust the spices or sweetness to your liking.
- Perfect for gifts. A thoughtful, homemade treat.
- Budget-friendly. It’s much cheaper than buying specialty syrups.
Ingredients
- Granulated Sugar: Sweetens the syrup and helps preserve it.
- Satsuma/Tangerine/Small Orange: Adds bright citrus notes. If you don’t have a satsuma, any small orange works fine.
- Whole Cloves: Adds a warm, slightly peppery spice. Use whole cloves rather than ground to keep the syrup smooth.
- Cinnamon Stick: The essential spice for warmth and fragrance. A single stick is enough to pack flavor.
- Ground Nutmeg: Adds depth and a hint of sweetness.
- Ground Ginger: Provides subtle warmth and a tiny kick.
- Water: The base for dissolving the sugar and infusing the spices.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
In a small saucepan, combine the water, sugar, orange quarters, cloves, cinnamon, nutmeg and ginger.
Bring to a boil and gently stir until the sugar dissolves, then reduce the heat and simmer for 15 minutes. Allow to cool.
Place a fine mesh sieve over a bowl, then pour the simple syrup through the sieve to strain out the oranges, cinnamon stick and cloves.
Pour the mulled wine syrup into a sterilized jar and allow to cool and store in a the fridge for up to two weeks.
Variations
- Add star anise for a subtle licorice flavor.
- Use brown sugar instead of granulated sugar for a deeper, caramel-like sweetness.
- Swap the satsuma for a lemon or lime for a tangier version.
- Add a splash of vanilla extract after straining.
- Mix in a pinch of allspice for extra warmth.
- Add a small slice of fresh ginger root for a stronger kick.
- Use apple juice instead of water for an apple-spiced syrup.
- Include a small piece of cardamom pod for a floral hint.
- Add a pinch of black pepper for a surprising, spicy note.
- Use honey instead of sugar for a richer sweetness.
Serving Suggestions
- Mix with red wine for instant mulled wine.
- Add to hot apple cider for a spiced treat.
- Drizzle over pancakes or waffles.
- Stir into hot chocolate for a festive twist.
- Use as a syrup for yogurt or oatmeal.
- Add to sparkling water or tonic for a spiced soda.
- Mix into coffee or a latte for a wintery drink.
- Add to Glühbier Hot Mulled Beer (Gluehbier).
- Use as a simple syrup for cocktails.
- Drizzle over ice cream for a dessert with a spiced kick.
Storage
Keep your mulled wine syrup in the fridge and use within 2 weeks. If you’d like to freeze it, pour the syrup into an ice cube tray and freeze for easy, single-serving portions. Thaw as needed.
Cocktails Using Mulled Wine Syrup
- Mulled Wine Old Fashioned
- 2 oz bourbon
- 1 oz mulled wine syrup
- Ice, orange peel for garnish
- Spiced Gin Fizz
- 2 oz gin
- 1 oz mulled wine syrup
- Club soda, squeeze of lemon juice
- Winter Sangria
- 3 oz red wine
- 1 oz mulled wine syrup
- Sliced citrus, ice, and a splash of sparkling water
- Hot Spiced Toddy
- 1 oz whiskey or brandy
- 1 oz mulled wine syrup
- Hot water or tea, lemon slice for garnish
- Spiced Sparkler
- 1 oz mulled wine syrup
- 4 oz sparkling wine or champagne
- Garnish with a twist of orange peel
- Mulled Manhattan
- 2 oz rye whiskey
- 1 oz mulled wine syrup
- 1 dash Angostura bitters
- Stirred with ice and served with a cherry garnish
Top tips
- Use a fine mesh sieve to ensure a smooth syrup with no stray spices.
- Sterilize your jar or bottle to help the syrup last longer.
- Don’t over-boil—a gentle simmer is all you need to extract the flavors.
- Taste as you go, and adjust the spices if you prefer a stronger or milder flavor.
- If the syrup thickens too much as it cools, add a splash of water and stir to thin it out.
Other Popular Names
- Spiced wine syrup
- Glühwine syrup
- Vin chaud syrup
- Winter spice syrup
- Mulled wine simple syrup
- Mulling syrup
Simple Syrup Recipes
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Mulled Wine Syrup
Equipment
- Pot
- Fine Mesh Strainer
Ingredients
- 1 cup water 235ml
- 1 cup granulated sugar 200g
- 1 washed unpeeled satsuma/tangerine/small orange quartered
- 3 whole cloves
- 1 cinnamon stick
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
Instructions
- In a small saucepan, combine the water, sugar, orange quarters, cloves, cinnamon, nutmeg and ginger. Bring to a boil and gently stir until the sugar dissolves, then reduce the heat and simmer for 15 minutes. Allow to cool.
- Place a fine mesh sieve over a bowl, then pour the simple syrup through the sieve to strain out the oranges, cinnamon stick and cloves.
- Pour the mulled wine syrup into a sterilized jar and allow to cool and store in a the fridge for up to two weeks.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Comments
No Comments