5 Ingredients or Fewer

Honey-Pomegranate Mulled Wine

November 28, 2012
Photo by James Ransom
Author Notes

From my blog, Dinner was Delicious (dot tumblr dot com).

Something happens at midnight on Thanksgiving that makes it feel like winter. Maybe the turkey hangover raises your basal body temperature and makes outside feel colder or maybe it’s just, you know, nostalgia. This year, here in Chicago, it feels extra blustery and we needed a drink to help us warm up.

Wine on its own is never a bad choice, but drinking it sweetened with honey and pomegranate juice, warmed gently and made fragrant with cinnamon and clove is quite possibly the best choice on the planet.

While we wouldn’t recommend using gut-rot-boot-leg-drink-it-in-college-with-straw-two-dollars-for-a-jug-not-that-we’re-speaking-from-experience hooch, this is a great recipe for lower end red wine. Merlot is great, Cabs are delightful, but we’re particularly fond of Zinfandel for this recipe. —Dinner was Delicious

Test Kitchen Notes

This is a really nice spiced drink, perfect for a holiday party. It's warm, spiced, and sweet. It's also very simple to make! Need I say more? —Anna Francese Gass

  • Serves how thirsty are you, honey?
  • 1 Bottle of Red Wine (low-mid range Zinfindels and Cabs work well)
  • 2 cups pomegranate juice
  • 1/4 cup honey
  • 1 Cinnamon Stick (Mexican cinnamon is particularly nice)
  • 1 teaspoon whole clove
In This Recipe
  1. Combine all of the ingredients in a large heavy pot, like a dutch oven, or your crock-pot.
  2. Stir well to dissolve the honey, slowly warm over low heat, without boiling.
  3. Keep it barely hot all day, topping up with more wine, juice, and honey, for guests, or down it in one go. No Judgement.
  4. Serve in mugs or thick, heat-safe glass, with a big plate of gingersnaps.
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