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Mulled Wine Calculator
Calculate wine, sugar, and spice quantities for mulled wine by number of servings.
How We Calculate This
The calculator works on the basis that one 750ml bottle of red wine makes approximately 5 servings of mulled wine at 150ml each. The "wine volume after warming" figure applies a conservative 10% evaporation allowance to the wine — a heuristic, since gentle warming well below boiling actually loses only a few percent. It accounts for the wine only; the added sugar, orange juice and any brandy or port will lift the real volume in the pan slightly higher.
Standard Mulled Wine Recipe Per Bottle
- 1 bottle (750ml) red wine
- 100g caster sugar (adjust to taste)
- 2 cinnamon sticks
- 6 whole cloves
- 1 orange, sliced
- 2 star anise
Tips
- Use a low heat and never let it boil
- Taste and adjust sugar before serving
- Strain the spices before serving for a cleaner drink
Frequently Asked Questions
A standard serving of mulled wine is about 150ml (a small wine glass). Most people will have 2-3 glasses over an evening, so plan for 300-450ml per person if serving over a few hours.
Choose a medium-bodied, fruity red wine — nothing too tannic or oaky. Merlot, Tempranillo, or Grenache work well. Avoid expensive wines as the spices dominate the flavour. A decent but affordable bottle is perfect.
Gently warm the wine with sugar and spices for 15-20 minutes on a low heat. Never let it boil — boiling drives off the alcohol and can make the wine taste bitter. Keep it below 70C.
Yes, you can prepare it the day before. Let it cool, then strain out the spices and refrigerate. Reheat gently when ready to serve. Leaving spices in overnight can make it overly spiced.
Popular additions include a splash of brandy or port (about 25ml per bottle of wine), fresh ginger slices, vanilla pod, cardamom pods, or a bay leaf. Some recipes include cranberry juice or apple juice for extra sweetness and depth.
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Last updated: February 2026
All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.