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Servings: 4–5 mugs
Prep Time: 5 minutes
Cook Time: 20 minutes

Hey, ready to warm up with something rich, cozy, and a little mysterious?

This Midnight Mulled Wine Punch is like a hug in a mug. You take red wine, brew in some strong black tea, toss in warm spices like star anise and cinnamon, and finish it with blood orange slices for this gorgeous dark citrus vibe. It’s the drink you want when you’re wrapped in a blanket or hosting a cool weather gathering.

What I love is how the black tea deepens the wine without making it bitter, and the blood orange gives it a little brightness. Seriously, your kitchen will smell amazing.

Why I Love This Recipe

I first made this punch for a winter party where I wanted something festive but not overly sweet. Now it’s my go-to for cozy nights. Here’s why:

Red wine and tea give it depth without being too heavy.
The spices warm you up from the inside out.
Blood oranges give it a dramatic color and citrusy brightness.
It makes your whole house smell amazing while it simmers.

What You’ll Need

1 bottle (750 ml) dry red wine (Cabernet, Merlot, or Shiraz work great)
2 cups strong brewed black tea (unsweetened)
2–3 blood orange slices, plus more for garnish
3 whole star anise pods
2 cinnamon sticks
Optional: 2–3 tbsp honey or sugar, to taste

a small glass jar filled with dark red wine, a small glass jar of strong black tea, a small white plate holding thin blood orange slices, a small white dish with whole star anise pods and cinnamon sticks, and a small white plate with golden honey

Pro Tips

✔️ Don’t boil the wine—keep it warm but gentle.
✔️ Use whole spices, not ground, so your drink stays clear.
✔️ Brew your tea strong so it doesn’t get lost in the wine.
✔️ Add sweetener slowly—taste first before adding more.
✔️ Let it sit on low heat for 15–20 minutes to fully infuse the flavors.

Tools You’ll Need

Medium saucepan
Fine mesh strainer (optional)
Measuring cups
Wooden spoon
Serving mugs

Substitutions & Variations

Red wine: Try dry white wine for a lighter punch.
Black tea: Earl Grey or chai tea add interesting flavors.
Blood oranges: Swap for regular oranges, lemons, or grapefruit.
Honey: Use maple syrup or brown sugar for a deeper sweetness.

Make Ahead Tips

You can brew the tea and prep the spice mix ahead. Reheat gently with the wine just before serving.

Why This Recipe Works (Quick Science)

Wine + black tea = tannins on tannins, which build depth without extra bitterness when heated gently.
Blood oranges add citric acid, balancing the sweet and spice.
Star anise and cinnamon release oils when warmed, flavoring the whole punch.

Common Mistakes

❌ Boiling the wine—this cooks off the alcohol and makes it harsh.
❌ Using sweetened tea—makes the punch overly sweet.
❌ Leaving the spices in too long—they can overpower the wine.

What to Serve With

Aged cheddar or gouda
Charcuterie with spicy salami
Spiced nuts
Chocolate biscotti
Roasted root vegetables

FAQ

Can I make this non-alcoholic?
Yes, swap the wine for grape juice or cranberry juice and follow the same steps.

How long does it keep?
Up to 3 days in the fridge. Reheat gently on the stove.

Do I have to use blood oranges?
Nope! Regular oranges, clementines, or even lemon slices work fine.

🍷 How to Make Midnight Mulled Wine Punch

Step 1: Brew the Black Tea

Brew strong black tea and pour it into your saucepan.

freshly brewed strong black tea being poured from a kettle into a medium stainless steel saucepan, dark tea filling the bottom of the pan

Step 2: Add the Red Wine

Pour the red wine into the saucepan with the brewed tea.

dark red wine being poured from a glass jar into the black tea in the saucepan, deep crimson liquid swirling together

Step 3: Add the Spices

Add the whole star anise pods and cinnamon sticks into the wine and tea mixture.

whole star anise pods and cinnamon sticks being dropped into the dark wine and tea mixture, floating on the surface

Step 4: Add the Blood Orange Slices

Place the thin blood orange slices gently into the pan so they float on top.

thin blood orange slices being placed on top of the mulled wine mixture, the bright red flesh contrasting with the dark liquid

Step 5: Sweeten to Taste

Stir in honey or sugar, tasting as you go until it’s just sweet enough for you.

golden honey being drizzled from a spoon into the mulled wine punch, creating ripples on the warm surface

Step 6: Warm Gently

Heat the mixture over low heat for 15–20 minutes, keeping it below a simmer.

the mulled wine punch gently steaming in the saucepan, cinnamon sticks and blood orange slices floating on the surface

Step 7: Serve and Enjoy

Ladle into mugs, garnish with fresh blood orange slices, and serve warm.

glass mugs filled with dark crimson midnight mulled wine punch, garnished with blood orange slices and star anise

Leftovers & Storage

Store leftovers in the fridge for up to 3 days. Reheat gently on the stove before serving again.

Macros (Per Serving – Approximate)

Calories: 180
Protein: 0g
Fat: 0g
Carbs: 14g
Sugar: 11g

Time to Warm Up!

Go ahead and make this Midnight Mulled Wine Punch. Let me know in the comments how it turned out for you! Did you swap in another fruit or spice? Would love to hear your cozy punch combos.