Slow Cooker Mulled Wine (Crockpot)

I love making this slow cooker mulled wine because it turns our home into a warm, cozy haven on chilly evenings.

I can pour the wine, cider and bourbon into the slow cooker, toss in the spices and let it simmer while I play with my little one or attend to my never-ending to-do list. 

If you’re looking for other recipes to try during the holidays, check out my Sundried Tomato Bruschetta, this yummy Baked Crabby Bread and my Loaded Smash Potatoes.

I’m obsessed with how the house smells when it’s simmering; the oranges, cinnamon and cloves fill every corner. I love that I can tweak it to my taste, adding a little more honey or a splash of bourbon if I want.

It’s a win that you don’t have to hover over the stove; you can just let it work its magic!

The magic of this slow cooker mulled wine recipe makes me feel like I’ve slowed down, even for a moment. It helps friends or family relax in our home and just settle. It’s super simple, comforting and makes ordinary nights feel special.

Here’s everything you’ll need for this slow cooker mulled wine recipe:

• Red wine: Choose a full-bodied variety like Cabernet Sauvignon, Merlot or Zinfandel.

•  Bourbon: Adds depth and warmth, but it’s optional.
• Sweetener: Honey or maple syrup are both delicious and balance everything well. You can dial the sweetness up or down as you like.
• Apple cider: Just your regular brand. 
• Orange: You’ll need slices of orange for this recipe.
• Cinnamon sticks: These provide classic warm spice notes, both in the simmering wine and as garnish.
• Whole cloves: Don’t skip ‘em.
• Star anise: These are optional but add if you have.
• Whole allspice: Also optional but super aromatic.
• Vanilla extract: I can’t leave it out! It finishes off this slow cooker mulled wine recipe.

Check out the recipe card below for the full ingredient and quantity list.

This is my step-by-step guide to making my yummy crockpot mulled wine:

Mix the base

Pour the red wine and apple cider into your slow cooker, then add honey or maple syrup, orange slices, cinnamon sticks, cloves, star anise, allspice and vanilla extract.

Warm slowly

Cover and cook on low for 1–2 hours, stirring occasionally. Keep the heat gentle; don’t let it boil.

Finish with bourbon

About 15 minutes before serving, stir in bourbon if using. Taste the mulled wine and add extra sweetener if desired.

Keep warm and serve

Set the slow cooker to “warm.” Pour into mugs and, if you like, add a cinnamon stick for garnish.

Enjoy the cozy flavors

Serve hot and savor the spiced, fragrant drink.

You can make a few swaps and switches with this recipe:

• Red wine: Try Pinot Noir, Shiraz, or a fruity Zinfandel. For a non-alcoholic option, use grape juice or cranberry juice.
• Bourbon: Brandy, rum, or spiced whiskey work well as alternative warming spirits.
• Honey or maple syrup: Agave nectar, brown sugar, or coconut sugar can be used instead. Each of these has a different level of sweetness so you’ll need to adjust it.
• Apple cider: Pear juice, pomegranate juice or a blend of fruit juices can replace cider for a different fruity note.
• Orange: You can also use grapefruit, lime or tangerine slices.
• Cinnamon sticks: Ground cinnamon can be used, but add it gradually. It can over-power the drink.
• Cloves: Allspice or cardamom pods are a warm, spicy alternative.
• Star anise: Fennel seeds or a pinch of licorice powder can mimic its subtle licorice flavor.
• Allspice: Ground nutmeg or a pumpkin spice blend can replace whole allspice.
• Vanilla extract: Almond extract or a vanilla bean can give a similar sweet aroma.

You can prepare the mulled wine base (wine, cider, sweetener and spices) a day in advance. Store it covered in the refrigerator and warm it in the slow cooker or on the stove before serving. Add the bourbon just before serving it for the best flavor.

Leftover mulled wine can be stored in a sealed container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the slow cooker. Avoid boiling it to preserve the flavor and alcohol content.

I don’t recommend freezing it.

• Prevent boiling: I like to keep the slow cooker on low heat. Boiling can cook off the alcohol and make the wine taste bitter.
• Adjust sweetness gradually: Taste as the wine warms and add more honey or maple syrup if you need to. Also, remember that spices can mellow the sweetness over time.
•  Spice strength: If you prefer a stronger spice flavor, gently crush whole cloves or cinnamon sticks before adding. For milder flavors, remove some spices before serving.
• Citrus aroma: I like to add extra orange or a splash of lemon juice when I want a brighter, fresh flavor.·
• Alcohol alternatives: Leave out the wine entirely for a non-alcoholic version and use grape juice or apple juice with the same spices.
•  Bourbon is optional: Add bourbon last to maintain its warmth and depth without overpowering the other flavors.
•  Quick warming: If I’m short on time, I warm the mulled wine on the stove over low heat, stirring frequently, rather than using a slow cooker.
• Serving: Use heatproof mugs and optionally garnish with a cinnamon stick or a slice of orange for a festive touch.

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Slow Cooker Mulled Wine (Crockpot)

Taylor Jackzen

Make my cozy Slow Cooker Mulled Wine to turn your home into the perfect homey, holiday space. I make mine with red wine, apple cider, warming spices, and a splash of bourbon. I love making it for festive gatherings or relaxing winter nights.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Drinks

Servings 4

Ingredients

  

• 1 750ml bottle red wine (Cabernet Sauvignon, Merlot, or Zinfandel work well)
• 1/4 cup bourbon optional
• 1/4 cup honey or maple syrup adjust to taste
• 2 cups apple cider
• 1 orange sliced
• 3-4 cinnamon sticks
• 5-6 whole cloves
• 3-4 star anise optional
• 1 teaspoon whole allspice optional
• 1 teaspoon vanilla extract
• Cinnamon sticks for garnish (optional)

Instructions

 

• Pour the wine and apple cider into the crockpot. Add the honey or maple syrup, sliced orange, cinnamon sticks, cloves, star anise, allspice, and vanilla extract.
• Set the crockpot to warm (if your crockpot has that feature) or low heat. Cover and let the wine gently heat for 1-2 hours, stirring occasionally. Be careful not to let it boil, as boiling can cook off the alcohol and alter the flavor.
• About 15 minutes before serving, stir in the bourbon for an extra warming kick. You can also taste the wine at this point and adjust the sweetness by adding more honey or syrup if needed.
• Once the mulled wine is hot and fragrant, set the crockpot to “warm” and ladle the wine into mugs. Optionally, garnish with a cinnamon stick.
• Serve the mulled wine hot, and enjoy the cozy, spiced flavors!