French Mulled Wine (Vin Chaud)
If you’ve ever wandered through a snowy Christmas market in France, you’ve likely been drawn in by the warm, spicy aroma of Vin Chaud, France’s beloved take on mulled wine. Served steaming hot in cups, the French mulled wine is equal parts warming and festive. With just a few spices, some citrus, and a good bottle of red wine, you can make authentic French mulled wine right at home. In this post, you’ll learn what makes Vin Chaud special, the best wine to use, helpful tips, and a step-by-step recipe…
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- (750ml) bottle dry red wine
- 2 oranges
- 1 lemon
- 1 lime
- 1/2 cup (100g) sugar (white or golden brown)
- 6 whole cloves
- 2 whole cinnamon sticks
- 1/4 tsp grated nutmeg
- 1 vanilla pod (scraped) or 1/2 tsp vanilla powder
- 4 star anise
- 2 slices fresh ginger
Instructions
- 1
Using a sharp hand-peeler, remove wide strips of peel from the oranges, lemon, and lime.
- 2
Place the sugar in a large saucepan over medium heat. Add the citrus peels and squeeze in the juice from the 2 oranges. Add the cloves, cinnamon sticks, grated nutmeg and vanilla (scrape the inside from one vanilla pod or use 1/2 tsp vanilla powder). Pour in about ½ cup (125ml) of red wine, just enough to barely cover the sugar.
- 3
Simmer gently until the sugar fully dissolves, stirring occasionally with a wooden spoon. When the sugar is dissolved, increase the heat and bring the mixture to a slow boil. Let it bubble steadily for 4–5 minutes, or until it reduces to a rich, glossy syrup.
- 4
Once the syrup is ready, reduce the heat to low and add the star anise, ginger slices, and remaining red wine. Warm gently for about 15 minutes. Taste and adjust sweetness if needed – with sugar, honey or even maple syrup.
- 5
Do not let the wine boil at this point.
- 6
Ladle into heatproof glasses and serve.
- 7
Vin Chaud is even better made ahead (up to 24 hours before) and reheated slowly just before serving.