Vin chaud (hot mulled wine) is a favorite this time of year in France. In fact, we have received many requests for the version we offer at our annual holiday market. It's warm, a little spicy, a little sweet, and very festive!

While we simply cannot give away our secret recipe (hint: it includes the magic of our beloved and loyal volunteers), here is the base recipe we use each year. This can be tailored to your liking; add more or less sugar, spices, and citrus depending upon your preference.

Mulled wine dates back to the 2nd century, when Romans heated wine during the cold winter months. As the Roman Empire spread through Europe, so too did the love for mulled wine, and the belief that mixing it with spices promoted health. Variations of the drink are called by many names, including claret, lutendrank, and glögg in Sweden, where the drink was most popular and took on an association with Christmas. Today, mulled wine is enjoyed in countries across the globe and made from both red and white wine, sangria blends, vermouth, port, cognac, and more.

We hope you try the recipe below and consider making it a part of your holiday traditions. Don't drink? You can enjoy the same spicy, sweet goodness with a cup of mulled cider!

Recette de vin chaud (Hot Mulled Wine Recipe)

Preparation: 15 minutes
Cooking Time: 10 minutes

- 2 bottles of red wine (we use Cabernet Sauvignon)
- 1 cup of brown sugar
- Zest of 1 lemon
- Zest of 1 orange
- 2 cinnamon sticks
- 2 whole cloves
- 1 tsp of nutmeg

In large saucepan, combine all ingredients. Heat gently till simmering; reduce heat and continue to simmer covered, for 10 minutes. Strain to remove spices and serve hot!

Jamie Haslett

Former Director of Marketing

Originally from New Jersey, Jamie graduated from the University of Rhode Island with a degree in International Business and a minor in French. She also completed a semester abroad in Marseille, France. Jamie fell in love with the French language as a child when her sister brought home a high school French book, and looks forward to continuing her education at the French Library.

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