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Vanilla Mulled Wine

mulled wine

Ahhhhhh, it’s Saturday…..time to slow down and anticipate a relaxing winter evening.  We hopefully will be warming up soon on the Mountain!  Today is glorious–clear, crisp, blue skies and no wind.  There is still snow on the peaks, and there is a chill in the air, but I can tell we won’t be having this snuggly weather for too much longer.

mulled wine


This is a great recipe to enjoy this evening, or, even better, tomorrow night (if you don’t finish it all tonight!).  You can use apple juice or cran-apple juice instead of the cider, but if you can find cider, I recommend it.  It adds a rich depth of flavor. This is another perfect recipe for a gathering since you can make it ahead of time.   I think you will truly enjoy the way the vanilla notes will soften any bitter edges and make this a new favorite!  Let me know how yours turns out…



Vanilla Spiced Mulled Wine



1 bottle (750 ml) Cabernet Sauvignon

4 Cups cider or juice

1/4 Cup vanilla honey (if you have it, if not, regular honey will suffice)

2 Tablespoons Vanilla Mulling Spices

Juice and zest of one orange


*Cinnamon sticks, for a nice garnish



Combine all ingredients in a heavy bottomed pot.  Bring to a boil.  Reduce heat to low and simmer for 10 minutes.  Strain into a serving pitcher.   Pour into mugs to serve and add a cinnamon stick as a garnish.  You can also save this in the refrigerator for up to a week.


***Remember to enjoy responsibly!

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