Alex Guarnaschelli makes her Mulled White Wine, as seen on The Kitchen, Season 32.
Recipe courtesy of Alex Guarnaschelli

Mulled White Wine

Getting reviews...
  • Level: Easy
  • Total: 35 min (includes steeping time)
  • Active: 25 min
  • Yield: 4 to 6 servings
I appreciate the lightness of white wine, even in the winter months. It also seems like every warm drink is pretty heavy-handed to go along with the cold, dramatic weather. The fruit and spices in this drink give off sangria vibes, but the white wine makes it both refreshing and belly warming at the same time. While the cinnamon stick and powder work their magic, the star anise rounds it out with a floral note, almost slightly spicy, like the ginger. In a way, star anise is the flavor connector. I don’t use expensive wine for this because the nuance of it will get lost among all the other flavors. Because wines vary in flavor, you may want to add more honey if using an extra-dry white wine. Taste and adjust.



  1. Sprinkle the brown sugar on a plate. Grate the lemon zest evenly over it. Set aside.
  2. In a medium pot over medium heat, add the honey, star anise, cinnamon sticks, ground cinnamon and ground ginger. Bring it to a simmer and let it froth and turn light brown, 2 to 3 minutes. Remove the pot from the heat and slowly add the wine. Return the pot to medium heat.
  3. Cut the zested lemon into 5 or 6 rounds, then remove and discard any pits. Add the lemon slices and pear to the wine. Remove the pot from the heat and steep like tea for 10 to 12 minutes. Strain through a fine-mesh sieve into a large bowl. Discard the spices but hold onto the lemon slices and pear. Taste. Stir in more honey if it needs a little extra sweetness. Return the lemon slices and pear to the wine.
  4. Lightly dip the rims of 4 heat-safe glasses or mugs into the wine, then dip in the lemon sugar. Ladle the wine into the glasses and serve.