Medicinal Mulled Wine Recipes For The Festive Season


It’s been quite the year, and with the cold and dark days of winter, there’s nothing like a warm spicy beverage to lift the spirits. After all, who doesn’t feel spiritually lifted after a mosey around a Christmas market with steaming mulled wine at hand?

Since there has been wine, there has been medicinal herbal concoctions. Traditionally, herbal medicines were steeped in brandy and wine since alcohol helps to bring out the active properties in plants. As a result, this makes a much more potent medicine. Nowadays, you’ll find it known as a tincture. You’ll also find it’s more common to use vodka or brandy as the base and that they’re commonly offered as a herbal remedy by herbalists and naturopaths.
Herbal tinctures are pretty strong and used medicinally for a variety of ailments. Our A.Vogel products are just that. Often 15 drops or so are taken periodically throughout the day for a period of time for the desired effect.

Back to the wine! 

Mulled wine is somewhat of a combination of a tincture and an infusion since the herbs generally brew for a few minutes in the wine vs weeks. This also means that you get to enjoy a full glass of deliciousness, and not a few teaspoons at a time!
Mulled Wine is a traditional beverage typically made with red wine and mulling spices and consumed during the holiday period.
The herbs traditionally used are typically good for digestion, circulation and even the immune system. They’re also guaranteed to warm you from the inside out!

The following recipes are not just any ole Gluwein. They’re spiked with medicinal herbs and mushrooms to give you a full whack of immune-supportive love this festive season!

mulled wine

No. 1 – Mulled Mushroom Wine

You all know by now that I’m a huge fan of medicinal mushrooms, so it should come as no surprise that I love to add them to everything, including wine! This recipe comes from the book Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health written by Tero Isokauppila. He’s the founder of the company Four Sigmatic, a medicinal mushroom company. You’ll find plenty of their products on our shelves and in our webstore.


  • 2 cups 100% apple juice
  • 2 cups full-bodied red wine (about half a bottle)
  • 1 tsp Chaga extract
  • Zest and juice of 1 orange
  • 3 whole cloves
  • 1 cinnamon stick
  • 4 allspice berries
  • Honey, to taste (optional)


  1. Combine all of the ingredients, except the honey, in a medium saucepan.
  2. Heat over medium heat until just beginning to simmer. Then, reduce the heat to low to allow it to continue to simmer for 10 minutes. Be careful not to bring it to a full boil otherwise, the alcohol will quickly burn off.
  3. Strain your wine into cups and sweeten with honey, if desired.
Mulled wine with elderberry

No. 2 – Elderberry Infused Mulled Wine

Elderberries are steeped in traditional use for everything from their beneficial antiviral effects and anti-inflammatory properties through to their vitamin c levels.

This recipe is based on a recipe by The Herbal Academy.


  • 1 bottle of red wine
  • ¼ cup elderberry syrup *
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 8 whole cloves
  • 2 cinnamon sticks
  • 2 star anise

Optional add in’s:

  • ¼ cup brandy
  • Use 1-2 caffeine-free chai tea bags such as Yogi Classic in place of the cloves and star anise in your mulled wine.
  • 1 orange sliced

* If you don’t have any dried elderberries or time to whip up a batch, add a slog of Pukka Elderberry Syrup.


  1. Combine all of your ingredients (minus the elderberry syrup) in a saucepan and bring to a simmer over medium-high heat. Make sure not to boil it!  
  2. Reduce the heat to medium-low, and let simmer for at least 15 – 30 minutes.
  3. Strain using a fine-mesh strainer to remove the spices and orange slices (if using).
  4. Now stir in the elderberry syrup to taste.
  5. Drink and enjoy!
herbal infused wine

No. 3 – Herbal Infused Wine

This process is a little different to the above recipes for it takes a little longer. Instead of simmering the herbs in the wine for a few minutes, the herbs are infused for 1-3 weeks.

First up, make sure you clean and sterilize your chosen jars or bottles you plan to keep the wine in. This will help stop the introduction of any wild yeasts settling into of your wine and altering the flavour and integrity of it.

The basic method for infusing wine is this:

  • For every 500ml of wine, use approximately 30 grams of dried herbs and/or spices.
  • Put the herbs in the bottle or jar and pour the wine over them.
  • Tightly cap it and shake well.
  • Store your infusing jars in a cool place, out of direct light.
    I tend to leave mine on the countertop as they need to be shaken every day for 1-3 weeks.
  • Depending on the wine and your chosen combination of herbs and spices, it may only take a week or so for your wine to reach its optimal flavour.
    Do be aware that if you leave your infusions for too long, they may become far too strong.
  • Once you’re happy with the flavour, strain the herbs. You may find it handy to use a strainer as well as some clean cheesecloth/muslin cloth.
  • Once it’s strained, return the wine into a clean jar or a bottle. Here you have the option to add some sugar or honey to taste.
    And to further increase the lifespan of your wine, feel free to add a little brandy or other stronger alcohol to create a liqueur or cordial.
  • The wines will store for a few months if they are well-capped.

Herbal Infused Wine Recipes

These recipes are taken and lightly adapted from Mountain Rose Herbs.

Spicy Red Infused Wine

  • Full-bodied red wine (Cabernet, red blend, Syrah)
  • 2 organic cinnamon sticks
  • gingerroot – 1 tablespoon
  • whole allspice – 1 teaspoon
  • dried juniper berries – 1 teaspoon
  • whole cloves – 1 teaspoon
  • organic dried orange peel – 1 teaspoon
  • optional: 1 tsp reishi mushroom powder

Or for a lighter white wine alternative, try:

Vanilla Rose Infused Wine

  • Sweet, white wine (a Riesling or Sparkling Wine)
  • 30grams of organic rose petals
  • 2 organic vanilla pods
mulled wine with reishi and ashwagandha

No. 4 – Reishi & Ashwagandha Infused Mulled Wine

The basis of this recipe is the Reishi Red from the book Blotto Botany by Ginger Tooth and Twine.
Make this according to the original recipe, whereby it is infused for 1-3 weeks. Alternatively, follow the above methods for mulling wine.


  • 1 bottle red wine
  • 1 tsp reishi powder (it can be quite bitter so it depends on your taste. Feel free to add a bit more) (or 8 Reishi slices)
  • 2 tablespoons Ashwagandha
  • ¼- 1/2 cup rosehips
  • 2 tsp. orange zest (option: add the juice of 1 orange, or oranges slices if heating over the stove)
  • Mulling spices or;
  • 1 stick of cinnamon
  • 1/2 nutmeg grated
  • 1/2 cup of honey


  1. Combine the ingredients in a clean jar, cover with wine and cap.
  2. Shake and store in a cool place out of direct sunlight.
  3. Shake daily for leave for 1-5 weeks or until flavour profile is where you’d like it.
  4. Strain with a fine-mesh strainer or cheesecloth after infusion time before serving.


  1. Combine all of your ingredients (minus the honey) in a saucepan and bring to a simmer over medium-high heat. Make sure not to boil it.
  2. Reduce the heat to medium-low, and let simmer for at least 30 minutes or so.
  3. Strain using a fine-mesh strainer to remove the spices and orange slices (if using).
  4. Now stir in honey to taste.
  5. Drink and enjoy!
festive times

No. 5 – Non-Alcoholic Mulled Wine

Don’t worry, if you’re not one for the booze, try a non-alcoholic tipple.
You can basically follow the same principles as above, but swap out the wine for apple juice. Additionally, orange juice, cranberry, grape and pomegranate are also great options.
Throw in some fresh ginger, cinnamon sticks and spices and you’re golden!

And of course, a dash of elderberry syrup, or a teaspoon of medicinal herbs wouldn’t go a-miss here either.

Mulled Pomegranate and Tulsi Juice

The holiday season is generally filled with joy and excitement, but it’s also pretty renowned for being high stress.  To support yourself in the magical chaos that is December, try the following recipe which utilises the wonders of Tulsi. Tulsi (aka Holy Basil) helps with the following:

  • soothes anxiety
  • fights fatigue
  • reduces stress
  • supports the immune system
  • supports hormone levels
  • balances blood sugar levels
  • supports good sleep

Read more about it here:


  • 1 litre of pomegranate juice
  • 1 orange, juiced and zested
  • A ginger tea bag
  • A tulsi tea bag
  • 2 cinnamon sticks
  • 4 cardamom pods (or ¼ teaspoon of ground cardamom)
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey (or to taste)

¼ cup brandy or port

If you’re making this for those that drink and those that don’t, it’s easy to make up the batch alcohol-free and then add in the brandy afterwards for those that do.

Feel free to use wine in replacement of pomegranate juice should the occasion call for it.


  1. In a large pot heat the pomegranate juice, orange juice and zest, cardamom, cinnamon and tea bags to medium heat.
  2. Allow it to come to a simmer then reduce the heat to low.
  3. Cover and let it bubble away for anywhere from 30 minutes up to an hour. The longer it simmers, the more flavour it will expel.
  4. Remove the mixture from the heat and strain it through a fine-mesh sieve (with cheesecloth is necessary).
  5. Squeeze it to get all the liquid out and then stir in the vanilla extract and honey to taste.
  6. If you’re adding a kick of brandy, you’ll add it here.
  7. Serve warm with a slice of orange and enjoy.

Since it’s the time of year where we tend to go a little overboard- don’t forget to check out the following blog posts:

Emily Nöth

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Please remember that you should always obtain the all-clear from your doctor before starting any new supplement plan or diet if you’re on any medication.