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Asha's Mulled Wine

Recipe by: Asha Loupy

Serves: 4–6

Asha's Mulled Wine
Photo by:  

Melati Citrawireja

We’ve teamed up with our friends at Martha Stoumen to create the quintessential winter drink: Mulled wine! This version of the classic cozy cocktail doesn’t actually mull the wine with the spices — instead warming spices like green cardamom, cloves, black pepper, and cinnamon are combined with unfiltered apple cider, jaggery, and a touch of salt to create a concentrated, highly spiced syrup. This prevents all the beautiful aromas and flavors of the wine from being simmered away.

To make the drink, the syrup is then combined with their 2021 Ricetti Carignan and a splash of vermouth (we love Mommenpop Seville or Blood Orange), heated through, poured over slices of citrus and persimmon, and garnished with a cinnamon stick. This mulled wine is the life of the party and loves social gatherings, pairing beautifully with cheese and charcuterie boards and post-feast sweets (especially panettone!). While this luscious libation loves a fun fête, she is also a cozy girlie who lives for quiet moments with friends by the fire, furry blankets, and a good book.

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  • 2 cups unfiltered apple juice
  • ¼ cup Madhur Jaggery or light brown sugar, lightly packed
  • 1  Wild Cinnamon Quill, broken into a few pieces, plus more whole sticks for garnishing
  • 10 whole Kandyan Cloves
  • 8 to 10 pods Baraka Green Cardamom, lightly crushed
  • ¼ teaspoon whole Aranya Black Pepper
  • ¼ teaspoon kosher salt or a pinch of Surya Salt
  • One 750ml bottle Martha Stoumen Ricetti Carignan or medium-bodied red wine
  • ¼ cup sweet vermouth (we love Mommenpop Blood Orange or Seville Orange) or brandy
  • 1 meyer lemon, thinly sliced
  • 1 fuyu persimmon, cut into half moons
  • Orange twists, for garnishing


  1. To make the spiced cider syrup: Place the apple cider, jaggery, cinnamon stick pieces, cloves, cardamom, black pepper, and salt in a medium saucepan over medium high heat. Bring to a boil, reduce the heat to medium, and gently boil, stirring occasionally, until the liquid reduces by about half, about 10 to 15 minutes. Turn off the heat and allow it to cool to room temperature with the spices in it (this will infuse the cider syrup with ample spicy flavor!).
  2. To make the mulled wine: Strain the syrup into a pot large enough to fit one bottle of wine. Stir in the wine, place over medium high heat, cover, and bring to just below a simmer. Reduce the heat to low, stir in the vermouth or brandy and lemon slices, and serve immediately. Keep covered to prevent the wine from reducing and the alcohol from burning off. You can also transfer the mulled wine to a covered crockpot set on low if you want to keep the mulled wine warm.
  3. Ladle into mugs and garnish with sliced persimmon, an orange twist, and a cinnamon stick, if desired.

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