Recipe image, low carb hot mulled wine with a lemon slice on the edge.

Hot Mulled Wine

This hot mulled wine recipe yields two 3/4 cup servings - about a punch cup in size. If you'd like to make a punch to serve 12 then click on the servings below and adjust the number of servings. It will automatically adjust the amounts of ingredients.
Course Cocktail
Cuisine Holiday
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2
Calories 82kcal
Author Marye


  • 1 cup water
  • 1/2 cup Merlot , I used CK Mondavi
  • 2 teaspoons Apple Cider Rooibus Tea , I used Teavana
  • 2 tablespoons Sugar Free Brown Sugar and Cinnamon Syrup , I used Torani
  • 1/8 teaspoon orange tangerine water enhancer , I used MIO
  • 1/8 teaspoon cinnamon
  • pinch cloves
  • pinch ginger
  • pinch cardamom
  • 1 ounce gin , I used Citadelle because it's very herbaceous


  • Heat the water to 208F and stir in the 2 teaspoonfuls of loose tea.
  • Let steep for 6 minutes and strain. Set aside.
  • Warm the wine up on the stove until it is just starting to steam but not really simmering.
  • stir in the syrup, the spices, and the water enhancer.
  • Remove from heat and stir in the gin.
  • Serve immediately garnished with a cinnamon stick if desired.


If you'd like you can make this in a slow cooker - heat on low for 2 to 4 hours or until very hot then switch to the "warm" setting. If you use a slow cooker then you can use whole spices instead of the ground spices if you wish. Add the gin just before serving... I used Citadel gin because it has more juniper flavor than most and I especially enjoy it in this punch.