Making mulled wine is straightforward and easy. That way you'll avoid burning off the alcohol at high temperatures. Unlike Cranberry Cider or Mulled Cider, in which you bring the cranberry juice and cider to a simmer and then turn the heat down, you'll need to warm the wine and honey together over low heat. Start by stirring wine, brandy, and honey together and then toss in spices, allowing them to warm over low, slow heat. To make mulled wine, you warm wine with spices and other ingredients like hard alcohol. As there's so many variations of mulled wine, you'll find it by other names such as gluhwein, glogg, vin chaud, izvar, forralt, or even Christmas wine since it's often served around Christmas. It's an intensely warming drink, and so is often a welcome addition to the table during the winter holidays. You simmer it long enough to allow the spices to infuse the wine with their aroma and flavor before you ladle it into mugs and serve it hot - about the temperature of tea or coffee. Mulled wine is wine that has been fortified with spices, herbs, fruit and fruit juices, hard alcohol and sweeteners, or any combination of those ingredients. Jump to Recipe | What is it? | Herbs and Spices | Tips What is Mulled Wine? Honey gives the wine a lovely, mild sweetness with floral undertones that complement the flavor of sweet spices such as star anise, cardamom, and cinnamon. And while most modern recipes for mulled wine call for sugar, you make this mulled wine with honey instead. There's a long tradition of fortifying wine with honey and aromatic spices, especially in wintertime.