Mulled wine doesn’t have to be made from red wine alone. This Apple-Cinnamon Mulled Wine combines fruity apple juice with spicy cinnamon and a touch of whisky for added depth. Perfect for cold evenings when you need something special in a hurry. The apples give the drink a natural sweetness and fresh aroma that gently infuses into the juice while simmering. A hint of Bourbon Whiskey rounds off the whole thing – not too dominant, but with enough character to give the mulled wine a grown-up edge.
And here’s what you’ll need for the Apple-Cinnamon Mulled Wine
1 litre cloudy apple juice (preferably fresh-pressed)
400 ml water
4 cinnamon sticks (5 cm each)
6 whole cloves
2 apples (tart varieties, e.g. Boskop, sliced thinly)
100 g brown sugar (or more to taste)
4 cl Bourbon Whiskey (per serving, optional)
What matters most
The key is timing: the apples should not simmer for too long, otherwise they’ll turn mushy and release bitter compounds. After 20 minutes, they’re perfect – soft enough to release sweetness, but still firm enough not to fall apart. If you prefer a more intense flavour, briefly soak the apple slices in lemon water beforehand to prevent browning. The Bourbon Whiskey is added only at the end so the alcohol doesn’t evaporate and the aroma is preserved. A small measure per glass is enough – the whisky is meant to enhance the mulled wine, not overpower it.
Variations
- Apple-Cinnamon Mulled Wine with Rum — Replace the Bourbon Whiskey with 4 cl dark rum per serving. The rum brings a caramel-like note and pairs especially well with darker apple varieties like Boskop or Cox Orange.
- Non-alcoholic version — Simply omit the whisky and instead add 1 tsp vanilla extract or 1 vanilla pod while simmering. This gives the mulled wine a creamy sweetness without alcohol.
- Apple-Cinnamon Mulled Wine with Ginger — Add 3 thin slices of fresh ginger (approx. 1 cm thick) while simmering. The ginger adds a subtle heat and makes the mulled wine more invigorating. Strain before serving.
Frequently Asked Questions
Can I prepare the mulled wine in advance?
Yes, the mulled wine can easily be made a day ahead. Simply cook without the whisky, strain, and store in the fridge. Reheat before serving and add the whisky only then. This keeps the aroma fresh.
Which apples work best?
Tart varieties like Boskop, Braeburn or Cox Orange work best. They provide enough sweetness without making the drink overly sugary. Sweeter apples like Gala or Golden Delicious make the drink too cloying.
Can I serve the mulled wine cold?
Yes, but then it’s no longer mulled wine. As a cold Apple-Cinnamon Punch, it still tastes great – just let it cool and serve with ice cubes. The whisky will then come through better.
